Kuzu is a starch extracted from the root of the kudzu (Pueraria lobata), native to Japan and organically cultivated. This product is commonly used in traditional Japanese medicine to prepare medicinal drinks and enrich dishes with its thickening properties. Preparing it as a medicinal drink is simple: dissolve a teaspoon in cold water, heat the mixture on low for a couple of minutes to get a clear cream, and enjoy it hot, with a recommendation to take 2 to 3 cups daily. Its gelatinous texture and thickening capability also make it perfect for sauces, stews, and pie fillings. In cooking, it's advised to dissolve kuzu in a bit of cold water before incorporating it into dishes, which helps maintain its ideal texture. Store it in a cool, dry place to preserve its properties. It contains no gluten and has no strong flavor, making it a versatile ingredient for various recipes.