Kuzu
Kuzu starch is a fine binding agent and gives dishes a creamy consistency and silvery sheen. The plant-based binding agent is ideal for thickening soups, sauces and desserts. Kuzu is obtained from the roots of a legume plant. The roots alone of the creeping plant, which grows wild in Japan, can reach a length of up to 2 meters and weigh up to 100 kg. As early as the 12th century, farmers in the Kyoto area developed a method of extracting starch from the fibers of the kuzu root. In Asia, kuzu has always had a firm place in fine cuisine. Arche Bio Kuzu is still produced today using the traditional, labor-intensive method. The kuzu starch is washed out of the chopped roots, filtered again and again and finally air-dried.
Preparation: For 500 ml of liquid, crush a heaped tablespoon of kuzu with a spoon and stir into a little cold water. Add to the liquid and bring to the boil, stirring constantly.
Trocken lagern, vor Licht und Wärme schützen
Herstellung in Japan
.
Ursprung/Rohstoffe:
Japan
- Herkunft landwirtschaftliche Zutaten
-
Nicht-EU-Landwirtschaft
- Zertifizierung
-
Deutsches staatliches Bio-Siegel
-
EU Bio-Siegel
- !!dnr.bio_kontrollstelle!!
-
PL-EKO-07
Lebensmittel
Hersteller
Arche Naturprodukte GmbH
,
Marke Arche Naturküche
Zutaten
Monoprodukt
Kuzustärke* (Pueraria lobata)
*aus ökologischem Landbau
Ernährungshinweise
Vegan
Vegetarisch
Rohkost
Ohne Schweinefleisch
Ohne Rindfleisch
Durchschn. Nährwerte
pro 100 g:
Energie |
Fett |
gesättigte Fettsäuren |
Kohlenhydrate |
Zucker |
Eiweiss |
Salz |
1454 kJ
=
342 kcal
|
<0.5g |
<0.1g |
85.0g |
<0.5g |
<0.5g |
<0.05g |
Verpackung
Nettofüllmenge:
125.0 Gramm (g)
Last-Update: 7/20/24, 5:05 AM /
Kuzu / 5033181f-7826-4d8c-8ebd-a32e0083ce7b /
Version: 1