Kuzu starch is a noble binder and gives dishes a creamy consistency and silvery sheen
The vegetable binder is ideal for thickening soups, sauces and desserts. Kuzu is obtained from the roots of a leguminous plant. The roots alone of the creeping plant, which grows wild in Japan, reach a length of up to 2 meters and weigh up to 100 kg. As early as the 12th century, farmers in the Kyoto area had developed a method of extracting starch from the fibers of the kuzu root. In Asia, kuzu has always had a firm place in fine cuisines. Arche Bio Kuzu is still produced today using the traditional, labor-intensive method. The kuzu starch is washed out of the crushed roots, filtered again and again and finally dried in the air. Kuzu is a purely vegetable binder made from the wild kuzu plant. The starch is washed out of the root with water in the traditional way. A positive influence on the intestinal flora.
Preparation: For 500 ml of liquid, mash one heaped tablespoon of kuzu with a spoon and mix it in a little cold water. Add to the liquid and bring to a boil, boil once briefly while stirring constantly.
Ingredients: Kuzu starch* (Pueraria lobata ohwi).
* = from organic farming
Nutritional values: energy: (kJ/100 g and kcal/100 g): 1454/342 fat (g/100 g): <0.5 saturated fat (g/100 g): <0.1 carbohydrates (g/100 g): 85 (of which sugar: <0.5) protein (g/100 g): <0.5 salt (g/100 g): 0.05.
Properties: organic, vegan.
