This tuberous root (also known as kuzu arrowroot and kudzu) has been grown in remote mountains of Japan for thousands of years and is supposed to have healthful qualities that tropical arrowroot lacks. In the late 1800s kuzu, which is a member of the legume family, was introduced to the United States. Like arrowroot, it is ground into a white powder and used as a thickener of sauces, soups, and gravies. Taken medicinally as a beverage, it is said to be an energizer and to give relief from colds and diarrhea, and it is high in protein, fiber, and vitamins A and D. The leaves and stems of kuzu can also be eaten, and have been a popular staple in both Japan and China for thousands of years.
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