Toast all the nuts in a low oven (about 85°C/185°F) on separate trays for about 35 minutes until the oils are released. While the nuts are still warm, put them on a board and crush lightly, then add to the milk. Leave to chill in the fridge overnight.
Strain the milk from the nuts into a saucepan. Add the kuzu to the milk and stir gently. Cook over low heat for about 20 minutes until thickened, then season with salt and place in a plastic container in the fridge to chill.
When ready to serve, warm the nut milk in a small metal bowl over a pan of warm water for about 4 minutes.
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