Kuzu or “kudzu” is a traditional starch used in Japan for its thickening properties. Compared to other thickeners like cornstarch, it is considered to be superior, though I often use it interchangeably with arrowroot powder (it is even sometimes called “Japanese arrowroot”). Kuzu root starch is a good way to produce sauces but can also be used to cover a meat before frying. One of my favorite recipes that includes kuzu starch is my Steak and Kidney Pot Pie with Kufu.
Kuzu starch is conveniently available on Amazon.com
Steak