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Kudzu (or Kuzu) is a leguminous plant that grows wild in the mountains and fields of Japan. A very strong plant, it has vines that wrap around trees and eventually pull the trees down. A snow-white starch is made from the kudzu root and has been used as a food and a medicine by the Japanese since ancient times. Kudzu is effective in treating colds and cures many ailments, such as high blood pressure, stiff muscles,neuralgia, and rheumatism.

Kudzu contains large amount of isoflavone which loosens muscles and blood vessels.It soothes inflammation and reduce fevers. Japanese take Kudzu-yu (a kudzu drink) as a treatment for the common cold. Kudzu relieves stress and insomnia and is also good for high blood pressure and strictures of the heart.

So called “kudzu starch” made from potatoes and sweet potatoes, are now common, but they do not have the same effects as real kudzu.

Muso’s manufacturer of kudzu is Hirohachido Shoten, the largest producer of natural kudzu starch. It is a third generation family owned business in its hundredth year of operation. Muso’s kudzu is of the finest quality, produced from plants found in the southern part of Kyushu, Japan.

Kudzu root is harvested from December to March when the sap, rich in starch and trace minerals, is concentrated in the root.

Manufacturing Process :

• The kudzu root is cut into chunks using a power saw and then crushed into fibers.
• The fibers are soaked and rinsed.
• The kudzu starch settles to the bottom and the water is removed. To remove all of the impurities and wood is an extremely long process, and the washing is repeated countless numbers of time to end up with just the pasty kudzu starch.
• The pure white paste, which contains 83% starch, is finally allowed to dry resulting in the final product.

Basic preparation : Dilute 1 teaspoon of kudzu per cup of water and place over low heat stirring constantly. Because kudzu has excellent medicinal properties it can be used as a drink, made with umeboshi or lotus root, by people suffering from a cold or those with a weak constitution. Use to thicken soups, stews, sauces, glazes and puddings.

Kudzu-yu with Umeboshi

• 1 1/2 teaspoon Kudzu
• 1 teaspoon Ume Paste
• 150 cc water

1. Mix all of the ingredients well in sauce pan.
2. Place over low heat, stirring constantly.
3. The mixture will suddenly change from milky white to translucent. At this point remove from heat.

This is a good drink for treating diarrhea or weakness.

Kuzu Cream – Makes 1 cup

This is an effective rejuvenating tonic made with three powerful medicinal foods: umeboshi, kuzu and ginger. All three are known to aid digestion and circulation, and the citric acid in the umeboshi neutralizes lactic acid and eliminates it from the body. Lactic acid build-up in the body is thought to be related to numerous circulatory problems such as hardening of the arteries.

Kuzu cream is commonly recommended by macrobiotic health practitioners for colds, weak intestines, general body pains, stomach cramps, and diarrhoea, as well as for neutralising excess stomach acidity. It’s also a great preventive!

Kuzu Cream is most effective when taken about one hour before meals (preferably in the morning when the stomach is empty). The recipe below makes a thick cream. If a thinner cream is desired, reduce the amount of kuzu to 1 heaped teaspoon.

• 1 cup cold water
• 1 1/2 tbsp crushed kuzu
• 1 umeboshi plum, pitted and minced, or 1 tsp umeboshi purée
• 1/4 – 1/2 tsp fresh ginger juice
• 1/2 – 1 tsp shoyu soya sauce (optional)

1. In a small enamel or non-metallic saucepan, thoroughly dissolve the kuzu in water.
2. Add the umeboshi and bring the mixture to a simmer over medium heat, stirring frequently. As soon as the mixture begins to bubble around the edges, stir constantly until the kuzu thickens and becomes translucent.
3. Gently simmer for 1 to 2 minutes, then remove from heat.
4. Add the ginger and soya sauce (if desired) to taste.

Art of Longevity -The Macrobiotic Guide © (C) 2003 Vitalise Well-being Company