Buy in packets from health food stores or Asian grocery stores.
Store in an airtight container in the pantry.
Tips & Tricks:
A wonderful gluten-free thickener. Grind it to a powder and add water to make a paste before adding it to soups and casseroles. The traditional way to drink kudzu, to strengthen digestion, relieve fatigue and increase vitality, was to dilute 1 teaspoon of kudzu in a little cold water and then add enough cold water to make a cupful.
Bring mixture to the boil, stirring continually, simmer until the liquid turns transparent. The flavour is bland, and gives a cooling energy to the body. This drink can also be drunk adding 1/8 teaspoon of grated fresh ginger and 1 umeboshi plum to give a stronger action.
Use kudzu as a thickener by grinding first to a powder. Add cold water to the powder and stir to a smooth, runny consistency. Stir constantly when heating or adding to a hot mixture to prevent the flour from going lumpy. Add the kudzu towards the end of the cooking.