This product is not produced organically
Kuzu has been used as a food in China for over 2000 years and has been used in Japan as a tonic and thickener for over 1000 years. Our kuzu is traditionally made with wild roots hand harvested, cleaned and crushed into a pulp. This is then washed until it becomes pure white. The pulp is then dried for around 3 months before packing. Used in cooking it sets more strongly than arrowroot and is an excellent alternative to corn and potato starch. Half to one tablespoon of kuzu will thicken a cup of liquid. As with other thickeners mix with a little cold water before adding.
Country of Origin: Japan
Serving Size: Calories: Protein: Total Fat: Total Carbohydrate: Sodium: