Kuzu or Kudzu starch is a Japanese powdered root and I often use to thicken my curry sauces. It is highly valued in the macrobiotic diet for having many health benefits from helping stomach illnesses, regulating blood sugar and high blood pressure to comforting cold and flu symptoms. This is why it makes a wonderful drink to have in the winter months, especially if you are sick. I chose to make this as it is also believed to help with migraine and ease neck and shoulder pain, which I had been suffering from, also it is helpful in regulating estrogen levels.
The kuzu tea or as it’s known kuzu-yu is a hot sweet syrupy drink so would be helpful in easing tired muscles and aiding with sore throats.
(yu) means hot water in Japanese .
It is easy to make with just a few ingredients
x1 tablespoon of kuzu root powder, x1 cup of COLD water, x1 teaspoon of grated ginger, x1 teaspoon of Yuzu juice or lemon and sweetener of choice to taste.
Add the kuzu to a pan and crush into a fine powder , at this point if you would like to make the drink with matcha powder rather than ginger you can add this here and mix into the root. Take your cup of cold water and add a little to the root and mix to a paste then add the rest. Heat on a gentle heat stirring all the time until it thickens.
Pour into your favourite mug or tea cup and sip to enjoy.
If you are making the matcha version it is sometimes served as a hot dessert in Japan with small rice cracker toppings called arare.
Another popular alternative is to use apple juice instead of water and make a syrupy apple drink, maybe adding ginger and cinnamon and a few cubes of fresh apple to finish.
I think this is a perfect winter beverage to warm your body.