Kudzu

Kudzu is a plant native to East Asia whose root is used as a natural thickening agent in cooking, similar to cornstarch or arrowroot. The starch extracted from kudzu root is flavourless and odourless, so it does not alter the taste of the dish. It is used to thicken sauces, soups, desserts, and puddings. In traditional Japanese and Chinese cuisine it has a long history, and it is also valued in natural medicine for its potential health benefits. Before use, it is dissolved in a small amount of cold water and then added to hot dishes, where it thickens quickly.