Kuzu drinks

Macrobiotic home remedies based on kuzu drinks are widely used, as they help in a number of common ailments.

These are made from the starch of kuzu, a gigantic root that is bigger than an average man, typically growing to about 100 kg per root. It is widely used in both traditional Japanese and Chinese medicine.

Genuine kuzu is somewhat costly – if you think of it as a starch, as it sells for about US$7 for a 100 gram pack. But if you think of it as valuable medicine, then it is actually quite cheap!

The high cost is due to the fact that kuzu has to be dug by hand – during winter when the energy of the kuzu plant is concentrated in the root. The starch is extracted by natural methods and the entire process takes 120 days.

A good brand is Mitoku, whose kuzu is made according to traditional methods, and is 100 percent pure. Cheap kuzu is usually mixed with potato starch and it won't have the same healing properties.

In China, researchers found kuzu to reduce high blood pressure, lower cholesterol, prevent the formation of blood clots and generally protect against heart disease. Kuzu drinks and remedies can also relieve chronic migraine.

Kuzu drinks and other kuzu remedies are effective against all digestion related conditions, as well as the early onset of flu, to control conditions like a runny nose. When taken regularly, kuzu will strengthen a weak digestive system and reduce symptoms such as frequent indigestion and intestinal gas.

Kuzu drinks are best taken in the morning, on an empty stomach.

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Ume-sho-kuzu

This is one of the most widely recommended macrobiotic home remedies. It is made from kuzu, umeboshi (a pickled sour plum) and shoyu (natural soy sauce).

You can also take this as a hangover remedy.

• 1 teaspoon kuzu starch
• 1 umeboshi plum or 1 teaspoon umeboshi paste
• few drops fresh ginger juice (optional)
• few drops shoyu (natural soy sauce).

Method:

1. Set aside the umeboshi, topped with 4 or 5 drops of shoyu
   
   
2. In a small saucepan, bring slightly less than one cup of water to the boil over medium heat. Best to use non-metallic saucepan, such as ceramic, glass or enamel-coated.
   
3. Dissolve the kuzu in a bit of cold water, and pour into the hot water. Stir constantly to prevent lumps from forming.
   
   
4. As soon as the mixture changes colour, from chalky white to translucent, turn off the fire and remove from heat. This usually takes no more than 1/2 to one minute.
   
   
5. Grate a small amount of fresh ginger and squeeze a few drops of ginger juice into the kuzu drink
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6. Pour over the umeboshi / shoyu and drink while hot.

Variation: You can prepare a thicker version as a kuzu cream. Follow the same steps above, but use about 1 tbsp of kuzu starch.

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Apple-Kuzu Drink

For young children, kuzu remedies can be made in the form of delicious kuzu drinks, such as this.

It is helpful for reducing fever, giving an energy boost to children who are weak and lacking in energy a well as calming down hyperactive children. In addition, apple kuzu drinks stimulate appetite and relieve constipation.

• 1 cup apple juice
• very small pinch sea salt
• 1 tsp kuzu starch

Method: