Healthy Food Database

Kudzu, like ginger, is a tuber (an edible root). It comes from Japan and is used to thicken sauces. The Japanese also use it for medicinal purposes. Kudzu is alkaline and said to help to settle the stomach and intestines. It is white and comes in dry chunks (a bit like chalk).
Category: Herb
In Season: all year
To Buy:
Buy in packets from health food stores or Asian grocery stores.
To Store:
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.
Cooking Tips:
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.

Nutrition per 100 Grams:

No information available
No information available

Benefits the Following Health Conditions:*

Digestive Disorders
Find recipes with Kudzu

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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