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Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Kuzu

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

A kind of thickening starch similar to arrowroot. It has many uses in Japanese cuisine including making sesame tofu (goma dofu) and coating meat and fish before cooking.

ยฉ 2009 All rights reserved. Published by Cross Media.

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