From the starch of the kuzu a starch is produced that has important alkalizing and healing properties, a real natural ally that helps prevent the flu and acts as a gastroprotector. Let’s find out more about this plant and some ways to introduce it into our diet.
Kuzu, what is it
Also called kudzu (scientific name Pueraria lobata) is a climbing plant from Japan and used in the medical and herbal tradition as a natural remedy for various health problems.
It can live in extreme conditions, even growing on rocks. It is no coincidence that it is very useful for combating soil erosion, thanks to its immense roots, which can even reach a hundred meters in length.
The other striking feature is that it is a very long-lived leguminous plant, which can live up to one hundred years.
It has particular flowers in shades from purple to blue.
The roots are used to produce a quality starch. The roots of mountain kuzu are much appreciated, particularly rich in mineral salts.
Kuzu and umeboshi
Umeboshi is part of the apricot family, it is a small Japanese plum with a sour and salty taste at the same time. In the Japanese tradition it is prepared with salt and shiso leaves (which give it a reddish color and provide mineral salts and vitamin C).
It has an alkalizing and mineralizing effect (rich in iron, which fixes calcium in the bones). Helps in case of heartburn, indigestion, pregnancy nausea, bad breath. In addition, it balances the intestinal flora and cleanses the liver of toxins.
Starch is extracted from the roots, with which the starch is made, which has a high concentration of isoflavones such as daidzein, a substance with remarkable anti -inflammatory, antifungal and natural anticancer properties.
Furthermore, this starch also exerts a notable alkalizing action capable of preventing acidosis in the blood and gastric juices.
Not only that, it is also rich in mineral salts, such as iron, calcium and phosphorus, and carbohydrates.
Kuzu what it is for
In the kitchen
In traditional Japanese cuisine, it is the equivalent of potato starch or cornstarch in savory dishes, and jelly in sweet dishes. It is in fact used as a thickener and velvety for soups, broths and vegetable purees. Its creamy consistency, when diluted in water, makes the dishes easily assimilated.
Its neutral taste makes it suitable for the preparation of desserts, such as fruit and soy jellies, Japanese sweets called mochi. Sprinkled on the vegetables and tofu before frying, it makes them even more crunchy.
To bind a sauce, you need to dilute the powder in a cold liquid (water, milk, broth) and add it to the preparation towards the end of cooking.
The root is considered one of the 50 basic herbs of Chinese medicine and is used for intestinal problems (diarrhea, hyperacidity, infections), and as a regulator of blood sugar level.
It is also recommended for alcohol detox, alcohol addiction, sugary foods and smoking. It is also effective for menopause.
In general, it has its therapeutic effect mainly in the stomach.
It is indicated for the prevention of inflammation of the digestive system, as it strengthens and regulates the digestive process, thus revealing itself as a natural gastroprotector.
Its effectiveness is revealed above all in case of stomach acid, gastroesophageal reflux, constipation, dysentery, fever and fatigue.
To take it for therapeutic purposes just pour 1-2 teaspoons of starch in a glass of water, bringing it to a boil to make it dissolve.
This solution should be consumed sipping it throughout the day.
Tea al kuzu or Oume-syo-kuzu
Kuzu tea also called oume -syo-kuzu is a traditional remedy for acute intestinal disorders: in particular diarrhea, and against colds.
Dissolve 1 teaspoon of starch in a little cold water and add 250 ml of water. Boil until the preparation becomes transparent. Salt lightly with the tamari.
This tea can also be used in case of light fever (no more than 38 °), for headaches, and for flu.
Kakkon is the Chinese name for kuzu wood. This tea can be purchased in sachets with 80% kakkon and 20% wild herbs.
Infuse a tea bag in 1/2 liter of fine water. Kakkon tea can be used for the same symptoms as kuzu tea.
Dilute 1 teaspoon of powder in a little cold water. Add to a cup of cold water and bring to a boil while stirring. Boil until the preparation becomes transparent. Add some soy sauce or tamari or a pinch of sea salt.
Take the cream for breakfast, either in soup or as a snack in the evening. No more than 2 cups a day. In case of diarrhea, add some charred gomasio or kombu to the cream.