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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.

Further Reading

  • Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.