Kuzu In Japan, kuzu has been used as a remedy and for cooking since the 13th century. The roots of the wild kuzu plant, which can grow to over a man’s size, are dug up in the mountains of Japan every winter and carried down to the valley. The loamy, snow-white powder is obtained by chopping and grinding the roots and repeatedly washing them with cold water. In Far Eastern medicine, there are many recipes for kuzu. As the only known binder, kuzu is alkaline-surplus and contains many vitamins and minerals. It has a beneficial effect on the digestive organs. In the 19th century, the prolific kuzu was introduced to the U.S. and hailed as the miracle plant of the future. In the meantime it has become a troublesome weed. Yet its use could be economically interesting, because kuzu powder is not only the most valuable in terms of health, but also the most sought-after binding agent by connoisseurs and gourmets. Kuzu is available in health food stores and organic food stores and is unfortunately relatively expensive compared to other food starches.
Maranta flour (arrowroot flour) The maranta originates from Central America, but today it is also cultivated in other tropical countries. Like kuzu powder, maranta flour is obtained from the roots by a simple mechanical process. In contrast to kuzu, however, maranta flour does not contain any medicinal substances or active ingredients worth mentioning. However, it is very easy to digest and gentle on the stomach. S
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