INGREDIENTS

INSTRUCTIONS

I use Kudzu to thicken glazes, sauces, gravies, soups and stews, but I
rarely use agar-agar without kudzu. Made from the kudzu plant, which
is native to Japan, judzu is a chalklike powder with medicinal
qualities. A kudzu drink, for instance, is a traditional Japanese
remedy for treating an upset stomach.  In cooking, kudzu must be
completely dissolved in a small amount of  water and ten added to the
liquid being thickened. Be sure that all  the lumps are dissolved in
the cold water; once the kudzu is heated,  it is virtually impossible
to get rid of them. The dissolved kudzu  works best if you ~d it to the
liquid when it's heated to just below  a simmer. When first added, the
kudzu rums the liquid a chalky white,  but the color dissipates after a
minute or so. The longer you cook  the kudzu, the thicker the mixture
will become,  Converted by MC_Buster.  Recipe by: Vegetarian Times,
November 1998, page  60  Converted by MM_Buster v2.0l.

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