KUZU

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

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 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.

Healthy uses
Kuzu decoction has traditionally been used to promote perspiration and relieve fever when constipated or with the flu. Children have a yang nature, so the neutral character of the kuzu is very suitable.

Kuzu extracts excess water from the intestines and lubricates them: it improves the symptoms of diarrhea and constipation. Restores the strength of the intestine so that it recovers peristaltic movements and favors a good level of intestinal flora. In this way, it is especially indicated for constipation of the dilated intestine due to excess fruit, sugar, coffee and artificial drinks.

Kuzu provides great relief in cases of gastroenteritis or when the stomach does not tolerate any liquid or solid. In cases of stomach ulcer, the gelatinous layer protects the stomach walls and helps to heal the ulcer after a few weeks.

Relaxing power
In Japan, kuzu is also used as a muscle relaxant and blood circulation stimulant, relieving muscle tension. As this seasoning also contains isoflavonoids, it helps in problems related to cerebral blood vessels such as headache, ringing in the ears, eye fatigue, irritation, insomnia, etc. In addition, its consumption favors the stabilization of the vegetative nervous system. Kuzu is also effective in reducing seizures and spasms in children and stiffness in the elderly by relaxing the parasympathetic nervous system.

The isoflavones in kuzu relax the tension in blood vessels, which consequently lowers blood pressure. It is also effective in preventing heart attacks by relaxing the looped artery on the one hand and activating blood circulation on the other. Finally, according to a study in the Proceeds of the National Academy of Science published in 1993, kuzu extract is a natural alternative in the treatment of addiction to alcohol and tobacco, curbing the consumption of both.