Kuzu (Kudzu) starch | All you need to know (ft. 2 modernist recipes)

Following a success of my last video on modernist ingredients, I’ve decided to go deep this time on culinary starches, starting with Kuzu, a.k.a. Kudzu starch.
Despite the great variety of culinary starches and their interchangeable use in many recipes, Kuzu starch is one that’s the most distinctive out of all the natural starches. That’s why I wanted to start with it specifically.
In this video I will cover the basics of the whole “culinary starch world”, talk about different groups of starches, i.e. natural, modified, root and grain derived starches. I will also briefly explain the differences between them and how and where it’s more appropriate to use which type of starch.
And, finally, I will talk more in-depth about Kudzu starch in particular and will show you 2 incredible Kuzu dishes, on a modernist (molecular gastronomy) note: Molecular Gnocchi and Kuzu Blueberry “Tofu” dessert.
Kuzu Gnocchi is a sort of modernist twist on a traditional gnocchi recipe. Kuzu makes this dish gluten-free and also lighter and more elegant.
Kuzu Blueberry “Tofu” was inspired by 2 very popular Japanese desserts, Kuzumochi and Kuzukiri. It’s also worth noting that it’s not an actual Tofu. There’s no soy products involved in this recipe, but because of Kuzu’s gelatineous texture, the texture of the end product is very much like silken Tofu. Otherwise, Kuzu Blueberry Tofu is a very light and fresh dessert.
You can also check out one of my earlier videos, Crystal Bread (of Enigma restaurant in Spain), where Kuzu starch is also one of the main ingredients: https://youtu.be/AHc0g-1PMF8
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🤓 WATCH THE FULL VIDEO to learn the whole recipe. I mention ALL the ingredients and directions in the video. A few more notes on the recipe are below in the text. Thanks!

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| Kuzu (Kudzu) starch | All you need to know (ft. 2 modernist recipes) |

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Видео Kuzu (Kudzu) starch | All you need to know (ft. 2 modernist recipes) канала Chef Rudakova