Friday, November 12, 2004


Kuzu gets such a bad rap in the States, but is used in several ways here in Japan: to make baskets, for noodles, as a tonic and as the finest thickening agent in cooking. It's also been successfully used in China to treat alcoholism and for other purposes. No one here is trying to eradicate it (they do cut it back, though); why doesn't somebody in the US start to make use of the huge domestic supply, I wonder; there's clearly a market for the imported products (ca. $40.00 a pound!)... homegrown, anyone?

Here's another informative site on the many uses of kuzu.

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