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Red radishes with kuzu sauce

The kuzu plant grows in the mountainous regions of China and Japan. Its roots grow very deep and large and the plant’s strong energy is recognized in Oriental medicine for relieving digestive complaints.

Kuzu is the main thickener used in macrobiotic cooking. It is sold as a dried powder with chalky clumps. The powder is diluted with a little water and mixed into the sauce or gravy at the very end of the cooking time. The kuzu becomes transparent when cooked.