KUZU *RERUN
Kuzu plays a key role in Japanese cuisine, from savory to sweet. The starch can be mixed in hot water to form a clear jelly, or used to thicken sauces and soups. The raw material is found deep in the mountains. Our journey takes us from harvest to factory, detailing a long process that remains largely unchanged for over 200 years. Feast your eyes on exquisite food featuring kuzu, an unsung hero of Japan's culinary culture. (Reporter: Alexander W. Hunter)
Harvesting kuzu in the mountain
At the Japanese restaurant
Kuzu-kiri, a popular kuzu dish
Chicken liver in kuzu & wine sauce