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  • -10%


€12.03 €13.37 -10%
  • 80 Capsules
  • 100 grs.


This root has traditionally been used to combat fever, intestinal disorders, fatigue and weakness in general.

kuzu -mimasa

Kuzu is the processed root of the Pueraria Thumbergiana or Pueraria Hirsuta Matsum. The preparation of the current kuzu has hardly changed for centuries. The roots, which can reach up to two meters long sunk into the ground, are harvested in winter. The elaboration of the kuzu consists of isolating the starches, eliminating the fiber and impurities and finally drying it in the open air.

The quality of MIMASA
It is very important that the quality and purity of the kuzu be assured, compared to modern imitations based on arrowroot flour, sweet potato, corn, etc., which are cheaper but do not produce the effects of the genuine product. On the other hand, MIMASA's kuzu offers a complete guarantee, without mixtures of any kind, so its effects are guaranteed.

MIMASA's organic kuzu comes from Kagoshima Prefecture, on the island of Kyushu, where it has been cultivated for more than 100 years and 90% of Japanese kuzu is currently produced. MIMASA kuzu is prepared from roots between 5 and 10 years old and weighing about 10 kg. These characteristics are optimal for the production of the best quality.

Once collected, the kuzu roots are ground and then washed with cold water several times to clean them of impurities until the water runs clear. Finally, the kuzu is completely dried, leaving it to rest for a month and a half. The result is a high-quality kuzu with a firm texture. Its purity and intense white color are exclusive to MIMASA kuzu, the result of the quality of the root and the traditional techniques used in its preparation.
  • Energy-kJ 1433
  • Energy (kcal) 337
  • Fat (g) 0,0
  • Carbohydrate (g) 84,1
  • - Sugars (g) 0,0
  • Protein (g) 0,0
  • Sodium (g) 0,018
  • Salt 0,04

MIMASA kuzu is prepared by diluting two teaspoons in a glass of cold water and then boiling it for about five minutes, until it acquires a gelatinous consistency, colorless or pink and almost transparent. It is seasoned with organic tamari from MIMASA or organic tamari-shoyu from MIMASA. In culinary preparations, it is used as a natural thickener due to its bland taste. Thus, it can also be diluted in cold water and added during the last minutes of cooking soups, vegetables, stews, vegetable tarts or cakes (spreading it over the surface before going into the oven).

MIMASA kuzu is also used as a dressing in salads or for cooking fish, among others. Its neutral flavor combines perfectly with any sweet or salty food and is easily digested thanks to its purity. We can add a MIMASA umeboshi to the preparation and also boil it, when we want to stimulate the liver and help regulate constipation.

Organic root of Pueraria Thumbergiana y Pueraria Hirsuta Matsum

Container of 800g and 100g and box of 5kgs

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