Kuzu is the processed root of the Pueraria Thumbergiana or Pueraria Hirsuta Matsum that has traditionally been used to combat fever, intestinal disorders, fatigue and general weakness. It is very important that the quality and purity of the kuzu be assured, compared to modern imitations based on arrowroot, sweet potato or corn flour, which are cheaper, but do not produce the effects of the genuine product. Mimasa Ifigen's kuzu offers a complete guarantee and without mixtures of any kind, so its effects are guaranteed. Our kuzu comes from Kagoshima prefecture on the island of Kyushu, where it has been cultivated for over 100 years and 90% of Japanese kuzu is now produced. The preparation of this healthy food has hardly changed for centuries. It 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. Benefits of Kuzu 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. This food 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. Mimasa Ifigen kuzu is prepared by diluting two teaspoons in a glass of cold water and boiling it for five minutes, until it acquires a gelatinous consistency, colorless or pink, and almost transparent. Then, it is dressed with organic Tamari or organic Tamari-shoyu. 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). Also, it serves as a dressing in salads or for cooking fish, among others. Its neutral flavor combines perfectly with any sweet or salty food, and it is easily digested thanks to its purity. In addition, you can add a Mimasa Ifigen umeboshi to the preparation and boil it when you want to stimulate the liver and help regulate constipation.