Kuzu has been an important ingredient in Japanese cooking for more than two thousand years. It is made from the root of the kuzu (arrowroot) plant which contains a large amount of complex starch molecules.
Naturally gluten free
Kuzu comes in a fine, silky white powder similar to cornflour in appearance, it is completely natural, gluten-free and has not been processed with any chemicals.
Hon kuzu is carefully made by washing, grinding, and drying the kuzu roots. This process ensures the starch is pure and good quality, while being free from any additives or preservatives.
Hon Kuzu has a neutral taste and is used to thicken soups, sauces and desserts.
Always dissolve Hon Kuzu in cold water before adding it to hot liquids to prevent it clumping.
Store in a cool, dark place.