Available in 5kg carton

Mitoku’s traditional kuzu suppliers, Hirohachido, is the largest producer of kuzu root powder in Japan. This family-run business, founded in 1875, is currently headed by its 6th generation president, Mr. Yoshiyuki Taguchi. The company’s original store was located in Akizuki, Fukuoka, an area blessed with clear water and an ideal climate for kuzu production. In 1953, Hirohachido built a new factory overlooking Kagoshima Bay in southern Kyushu, successfully implementing innovative new systems to increase their production capacity while preserving quality. A small group of workers still remain in Akizuki, however, making traditional kuzu using the old labor-intensive methods.
The complex process of kuzu production is the culmination of techniques passed down through the ages, the skill and intuition of highly experienced artisans, and the characteristics of the local terroir. In the words of President Taguchi, “We have inherited the passion and sense of purpose of our forebears. It is our duty to ensure that these traditions are not lost.” Throughout the company’s 140-year history, their dedication to quality has never wavered.

Kuzu has long been appreciated as a Japanese traditional delicate sweets (wagashi ) ingredient for its characteristics. It is also used as an ingredient in various savory dishes, including sesame tofu, utilizing the form-retaining capacity of the heated kuzu solution, and a gelatinous savory sauce, which accentuates the natural flavors of ingredients. The gelatinous kuzu solution keeps its smoothness even when it cools down. It is also suitable for making Western-style sweet and savory dishes instead of corn and potato starches.

Crush kuzu and dissolve in an equal amount of cold water (or other cold liquid). Add the other ingredients while stirring briskly. Stir constantly until kuzu thickens and become translucent then gently simmer for 1-2 minutes. One tbsp of kuzu will thicken one cup of liquid.

It also has been believed since ancient times to have “warming properties,” and the Japanese are familiar with a drink called Kuzu-yu made of Kuzu flour dissolved in hot water.