Kuzu or Kudzu is akin to arrowroot. Kuzu comes from a tuberous root of the kuzu vine.
Kuzu is slightly bitter in taste but is used extensively in Chinese and Japanese cooking as a thickener:
- Add kuzu to thin liquids and bring to the boil. The liquid will thicken and become glossy.
- Thickened liquids using kuzu can be dried to produce glass-like crisps.
Substitute: arrowroot and kuzu can be interchanged.
- Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.