Japanese Style provides a brief introduction of Japanese food customs, etiquette and culinary techniques.
Vol. 33 No. 2
Kuzu Starch
The kuzu vine, or Japanese arrowroot, is a leguminous plant that grows wild in Japan. While Western dictionaries refer to the plant as “kudzu,” the preferred Japanese spelling is kuzu. From ancient times, kuzu has been eaten as food, and has also been consumed for medicinal purposes to maintain health...
