Kuzu is extracted from the roots of a legume plant. The roots of the creeper plant growing wild in Japan alone reach a length of up to 2 metres and weigh up to 100 kg As early as the 12th century, the farmers around Kyoto had developed a method of extracting strength from the fibers of kuzu root In Asia, Kuzu has always been a firm place as a food and as a natural remedy. The elegant binder gives food a velvety consistency and silvery shine.
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