‘Sometimes the questions are complicated, and the answers are simple.’
As I come to the end of culinary school (signal, wistful sigh), I started thinking about all the new ingredients and information I have learnt and what new recipes I will be integrating into my day to day. Kudzu or Kuzu as it is known, is one such ingredient, that has come up in our recipes again and again. So, what is Kudzu and why should you consider adding it to your repertoire?
Kudzu is a dried root of Pueraria lobata, a leguminous vine native to South East Asia. Also known as Japanese Arrowroot. When ground it looks like chalk. For more than 2000 years this root has been used in Chinese medicine as an herbal remedy that helps with fever, cold, digestive disturbances, calming the nerves, stabilizing blood sugar, relieving chronic migraines and easing muscular tension.
From an Ayurvedic standpoint, Kudzu has been long used to help stabilize the nervous system and promote the production of serotonin and dopamine. Used in remedies to help rejuvenate the body. Due to it being categorized as sweet in Ayurveda, it is Pitta and Vata balancing and will increase Kapha in excess (hard to have in excess).
Over seventy phytochemicals have been identified in Kudzu Root, with studies showing support for the cardiovascular, cerebrovascular and endocrine systems[1]. Phytochemicals may have the potential to aid the function of the immune system, protect cells from oxidative damage that may lead to cancer, reduce inflammation, slow neurogenerative disease and regulate your hormones. They are found in all plants (Phyto=plant in Greek), but are present in especially high concentrations in some.
How can I integrate it into my everyday diet? Kudzu is a great thickening agent for and can be added to sauces and soups in place of starches, like cornstarch for that purpose. It balances acidity, making it great is sweets and desserts. My favourite way to use it, is as a fruit sauce, just add and heat and it will thicken up.
It can also be used as a hangover cure, just 1 TBSP Tamari/Soy Sauce, 1 TBSP Kudzu and 1 Cup Water, Heated will do the trick.
Kudzu can be found in Japanese/Asian supermarkets, health food shops and online.
Ingredients
- 1.5 Tbsp. Kudzu
- 1 cup Apple juice
- 1 Tsp. Vanilla essence (optional)
Method
- Make sure the Kuzu is ground into a powder, by using a mortar and pestle, the back of a spoon or a spice grinder
- Add all ingredients into a small pot, gently bring to the boil and then down to a simmer until it starts to slightly thicken.
- Take off the heat
- The mixture will thicken more as it sits. If you want to drink it, take it off the heat and use immediately. If you would like to use like apple sauce, on oatmeal for example. Let it thicken slightly more on the heat or take off the heat and leave for 3-5 minutes before you use it.
