INGREDIENTS

INSTRUCTIONS

NONE
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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