Kuzu is the elaborated root of Pueraria Thumbergiana or Pueraria Hirsuta Matsum. The preparation of the current kuzu has remained almost unchanged for centuries. The quality of MIMASA It is very important that the quality and purity of the kuzu is assured, compared to modern imitations based on arrowroot, sweet potato, corn, etc. flours, which are cheaper but do not produce the effects of the genuine product. On the other hand, the ecological kuzu from MIMASA offers a complete guarantee, without mixtures of any kind, so its effects are assured. Healthy applications The kuzu decoction has traditionally been used to promote perspiration and relieve fever when you have a cold or the flu. Children have a yang nature, so the neutral character of the kuzu is very suitable. Relaxing power In Japan, kuzu is also used as a muscle relaxant and stimulant of blood circulation, relieving muscle tension. As this seasoning also contains isoflavonoids, it helps in problems related to the cerebral blood vessels such as headache, ringing in the ears, eye strain, irritation, insomnia, etc. In addition, its consumption favors the stabilization of the vegetative nervous system. Kuzu is also effective in reducing seizures and spasms in children and stiffness in the elderly, as it relaxes the parasympathetic nervous system. How to prepare MIMASA's organic kuzu is prepared by diluting two teaspoons in a glass of cold water and then boiling it for about five minutes, until it acquires a jelly-like, colorless or pink and almost transparent consistency. It is dressed with organic tamari from MIMASA or organic tamari-shoyu from MIMASA. In culinary preparations, it is used as a natural thickener due to its tasteless taste. Thus, it can also be diluted in cold water and added during the last minutes of cooking soups, vegetables, stews, vegetable tarts or cakes (spreading it on its surface before going to the oven). MIMASA's organic kuzu also serves as a dressing in salads or for cooking fish, among others. Its neutral flavor combines perfectly with any sweet or salty food and is easily digested thanks to its purity. We can add an umeboshi of MIMASA to the preparation and also make it boil, when we want to stimulate the liver and help regulate constipation.
