Kuzu (or kudzu) is gained from a wild legume native to Japan (Pueraria lobata). The plant's roots reach a length of about 2 metres and weigh about 100 kg! The roots are harvested by hand.

In Asia, kudzu has a played an important role as a food and natural medicine. In Japanese natural therapy, kudzu is used for abdominal complaints. Its easy digestibilty makes it especially suitable for invalid foods and diets.

ARCHE kudzu is made according to the traditional labour-intensive method. The giant roots are cleaned, mashed and rinsed with cold water. The coarse paste is filtered through synthetic fabric until a pure, white clay-like starch is left over. The starch is gently dried in a shaded, well ventilated place for about 60 days.

Cooking with kudzu.
Kudzu influences neither colour nor flavour of foods, so you can use it for savoury or sweet dishes. The fine thickening agents gives foods a creamy texture and a silvery hue. Ideal for thickening soups, sauces, desserts and cake fillings!
Crush a heaped teaspoon of kudzu and stir witha little cold water from 250 ml. Stir into the rest of the water, bring to the boil, stirring at the same time.

Ingredients
Kudzu starch (organically grown)

Nutritional values per 100 g
Energy: 342 kcal / 1430kJ
fat: 0,5 g
protein: 0,2 g
carbohydrate: 83,8 g
humidity: 15,5%

ARCHE
ARCHE offers international specialities with that genuine flavour and excellent quality. This is made possible by the use of organic ingredients, which are especially carefully selected and processed and subjected to comprehensive quality controls and independent inspections in accordance with EU regulations. This guarantees that ingredients labelled as "organic" really are exactly that. Not all the Japanese products are available from organic farming. However, they are all made according to gentle traditional methods. This, and the thorough inspections guarantee products of exceptionally high quality.