Kuzu Bio from La Finestra Sul Cielo is the starch of the root of Pueraria Lobata. The Kuzu Morino is handmade according to the traditional method. Used to make fruit jellies and special drinks or as a thirst quencher. The root of the Kuzu grows to several meters in length and is harvested in the winter when the strength of the plant has returned to it. The starch it contains is purified through a process of washing in cold water. It is recommended to crush the Kuzu and dissolve it in cold water before cooking. Add it to the ingredients, stirring vigorously. Stir continuously until the Kuzu becomes semi-transparent and thickens, then boil for 1-2 minutes. For use in soups, sauces, jellies and desserts.