Kuzu is derived from a wild vegetable root indigenous to Japan’s southernmost island of Kyushu, where Mitoku’s family-run producer has been in business for 140 years. Kuzu has long been prized in traditional medicine for its healing properties. Today, it is renowned as a high-quality gelling agent with a silky soft texture. Kuzu production begins by hand digging the roots. The prepared starch is cut into blocks and slowly dried in a critical process that determines the color and gelling qualities of the final product.
Organic wild kuzu root.