Kudzu powder and arrowroot are two ingredients that are often used interchangeably in cooking. But are they really the same thing?
In this article, we’ll explore the differences between kudzu powder and arrowroot, and why you might want to choose one over the other.
From the history of kudzu in China and Japan to the process of making kuzu root starch, we’ll dive into all the details you need to know.
So grab a cup of tea and get ready to learn about these fascinating ingredients!
Is Kudzu Powder The Same As Arrowroot?
While kudzu powder and arrowroot may seem similar, they are not the same thing. Kudzu powder is derived from the roots of the kudzu plant, while arrowroot is made from the rhizomes of several different plant species.
Kudzu has been used as a food in China for over 2,000 years and is considered a healthy food and ideal thickener in Japan. The process of making kuzu root starch is usually very artisan, with wild roots harvested by hand and repeatedly washed and filtered in cold mountain spring water until it becomes a pure white starch.
Arrowroot, on the other hand, is often regarded as “real arrowroot” and is sourced from Maranta arundinacea or Manihot esculenta plants. Both are sold under the label “arrowroot” and have similar properties that mix well into heated liquids and act as thickening agents for things like sauces, gravies, and desserts.
While both kudzu powder and arrowroot can be used as thickeners in cooking, kudzu powder is considered to be superior to other thickeners like cornstarch due to its jelling strength, taste, texture, and healing qualities.
What Is Kudzu Powder?
Kudzu powder is a type of starch that is extracted from the roots of the kudzu plant. This plant, also known as Pueraria lobata, is a tough, fibrous vine with heart-shaped leaves that has been used as a food in China for more than 2,000 years. In Japan, kudzu has been praised in poetry and considered a healthy food and ideal thickener for over 1,000 years.
The process of making kudzu powder is usually very artisan. Wild kudzu roots are harvested by hand when the sap gathers in the root, carried down from the mountains on backpacks, and cleaned. Each root is then hand-cut into chunks that are crushed into fibers, soaked and rinsed, creating a thick paste. The kudzu paste is repeatedly washed and filtered in cold mountain spring water until it becomes a pure white starch. The kudzu starch is then allowed to dry naturally for 90 days, crushed into small chunks, and packed.
Kudzu powder is often used as a natural and gluten-free substitute for cornstarch. It can be used to bind soups and sauces without affecting the taste of the dish. Kudzu powder is also considered to be superior to other thickeners like cornstarch due to its jelling strength, taste, texture, and healing qualities.
In Japan, kudzu powder is sometimes used as a medicinal ingredient. It is quite normal to make healthy drinks with kudzu powder, which are then consumed on an empty stomach. Gray kuzu is an unfiltered and unwashed variant of white kuzu. While gray kuzu may be cheaper than white kuzu, you need at least 20% more to achieve the same level of binding strength.
What Is Arrowroot?
Arrowroot is a type of starch flour that comes from the rhizomes of several different plant species. The most common arrowroot sold online is sourced from Maranta arundinacea or Manihot esculenta plants, which are often sold under the label “arrowroot”.
Arrowroot has similar properties to kudzu powder and can be used as a thickening agent for sauces, gravies, and desserts. It mixes well into heated liquids and is a popular alternative to cornstarch due to its gluten-free and easily digestible nature.
While arrowroot is often confused with kudzu powder due to their similar uses as thickeners, it is important to note that they are not the same thing. Kudzu powder is derived from the roots of the kudzu plant and has unique healing qualities that set it apart from other thickeners.
History Of Kudzu In China And Japan
The kudzu plant, also known as Pueraia lobata, is a fibrous vine with heart-shaped leaves that has been used as a food in China for more than 2,000 years. It is a prolific plant that grows wild in the mountains of China and Japan. In Japan, kudzu has been praised in poetry and considered a healthy food and ideal thickener for over 1000 years.
Traditionally, the leaves, seeds, flowers, and roots of the kudzu plant were used in making vegetable dishes, noodles, dumplings, beverages, desserts, and pickles. The vines were used to weave baskets and in making clothing, fishing line, and paper. Kudzu root starch, also known as kuzu root starch or Japanese arrowroot, was extracted from the roots of the kudzu plant using an artisanal process.
Kudzu root starch was highly valued for its jelling strength, taste, texture, and healing qualities. It was used in traditional Chinese medicine for treating fevers, diarrhea, diabetes, and heart disease. The use of kudzu root starch as a thickener in cooking was also widespread in China and Japan.
In Japan, the kudzu plant was also considered to have spiritual qualities. It was believed to have cleansing properties and was used in purification rituals. Kudzu tea was also consumed as a remedy for hangovers.
Process Of Making Kuzu Root Starch
The process of making kuzu root starch is a labor-intensive and artisanal process. The wild kudzu roots are harvested by hand when the sap gathers in the root, usually in the fall. The harvested roots are then carried down from the mountains on backpacks and cleaned.
Each root is hand-cut into chunks that are crushed into fibers, soaked and rinsed, creating a thick paste. The kudzu paste is repeatedly washed and filtered in cold mountain spring water until it becomes a pure white starch. This process can take several hours or even days, depending on the quality of the roots used.
Once the kuzu starch has been extracted, it is allowed to dry naturally for 90 days before it is crushed into small chunks and packed. This drying process helps to preserve the starch and gives it a longer shelf life.
The resulting kuzu root starch is considered to be one of the healthiest cooking starches in Japan, with many medicinal properties that have been praised for thousands of years. Its superior jelling strength, taste, texture, and healing qualities make it an excellent substitute for other thickeners like cornstarch or potato starch.
Differences Between Kudzu Powder And Arrowroot
One of the main differences between kudzu powder and arrowroot is the plant source. Kudzu powder is derived from the roots of the kudzu plant, while arrowroot is made from the rhizomes of several different plant species.
Another difference is in the texture and appearance of the two thickeners. Kudzu powder is usually sold in white, cubed chunks, while arrowroot is sold as a fine powder. This difference in texture can affect how they are used in cooking and their thickening properties.
In terms of taste, kudzu powder has a neutral flavor and does not alter the taste of the dish it is added to, while arrowroot has a slightly sweet taste that can be noticeable in some dishes.
Kudzu powder is also considered to be superior to other thickeners like cornstarch due to its jelling strength, taste, texture, and healing qualities. It is rich in antioxidants and has been used in traditional Chinese medicine for its health benefits.
When To Use Kudzu Powder Vs Arrowroot
When deciding whether to use kudzu powder or arrowroot in your cooking, there are a few things to consider.
Firstly, kudzu powder is more commonly used in Japanese cuisine, while arrowroot is often found in Western cooking. If you are trying to create an authentic Japanese dish, kudzu powder may be the better choice.
Secondly, kudzu powder is known for its superior jelling strength compared to arrowroot. If you need a thickener that will hold up well in a dish like a pie or pudding, kudzu powder may be the better option.
However, if you are looking for a more neutral taste and texture, arrowroot may be the better choice. Arrowroot has a milder flavor and doesn’t affect the color or taste of the dish as much as kudzu powder.
Lastly, it’s important to note that kudzu powder is considered to have healing qualities and has been used in traditional Chinese medicine for thousands of years. If you are looking for a natural ingredient with potential health benefits, kudzu powder may be the better choice over arrowroot.
