Kuzu and kanten (agar) are both plant-based Japanese traditional ingredients used primarily as gelling and thickening agents in a wide variety of dishes ranging from sweets to savory dishes such as soups. Kuzu is derived from the root of the kuzu plant (Pueraria lobata), while kanten (agar) is made from sea vegetables.
Kuzu
Kuzu powder, also known as “white gold”, is a traditional gelling agent made by extracting starch from the large, bulbous root of the kuzu plant. This fine, white powder is highly prized for its silky soft texture quite distinct from the coarseness of industrial starches such as corn or potato. It can be used as a thickener for a wide variety of dishes, both sweet and savory, including desserts, soups, stews, sauces, and glazes. To use kuzu, simply dissolve in cold water and add to your cooking pot. Heat the mixture, stirring continuously, until it has thickened.
Agar
Today, almost all agar is made using modern techniques. However, a few small producers, such as the Mizoguchi family in the mountains of Nagano, still use the old labor intensive methods. To make this traditional gelling agent, various red sea vegetables are naturally snow-dried over a period of months by the cold winter climate. The resulting agar has excellent natural gelling ability, a mild flavor, is free of calories, and can be used to seal in the natural flavor and sweetness of other ingredients. Agar begins to set at around 35°C without refrigeration. This versatile gelling agent can be used with savory ingredients or in desserts.
