Family Fabaceae/Leguminosae

Kudzu is native to southeast China and to southern Japan, where it is known as kuzu. It was introduced to the United States from Japan and adapted so well to the climate of the Southeast, particularly Georgia, that it soon became invasive and was promptly dubbed “mile-a-minute vine” and “the vine that ate the South.” In Asia, in contrast, the tuber of this weedlike plant is prized for its starch, which is commonly used in Chinese and Japanese cooking as a thickener in soups and sauces, producing a luminous sheen. It is also used as a coating for deep-fried foods, yielding a light, crisp texture and translucent appearance. Look for kudzu starch in Asian markets, particularly those that specialize in Japanese ingredients (it may be labeled kuzu). The small crystal-like chunks (they look like little white rocks), which are sold in cellophane packets, dissolve easily in water or can be crushed into a fine powder.