Kuzu is a small plant of the legume family, whose root is a starch extracted which is very useful in cooking to thicken all types of dishes. It also includes nutritional and medicinal properties that are very interesting. It is known as a food-medicine which is used in both China and Japan and now in other countries to treat various diseases.
The Kuzu is used in cooking sauces, desserts (pies, custards, creams, fillings, etc), casseroles, cream, baby food (jams) for children, etc. It is tasteless gluten, so it is recommended in diets for celiacs. A spoonful of root powder dissolved in water previously is used to give a smooth gelatinous texture to foods mentioned above; it is an excellent thickener for drinks, soups, mashed, pureed, stuffed food, etc.
Here are some recipes for you to enjoy this nutritious food.
Ingredients for the dough:
For the filling:
(to treat stomach or intestinal problems such as heartburn, constipation, diarrhea, nausea, indigestion, etc.).
Tags: desserts food kuzu recipes thickeners
How to advertise
Working in Biomanantial
Letters to the Editor
Send your e-mail to receive our newsletter offerings: