Kuzu is a plant-based, effective binder that is made from the starch of the kuzu plant. It is widely used in Japan for soups, sauces and (hot) desserts. The nice thing about kuzu is that it does not affect the taste in a dish. In contrast to cornstarch, kuzu can also be used in sour dishes. Moreover, it is gluten-free and vegan! White kuzu is washed and filtered, so that the taste is neutral and the binding is slightly more powerful than that of grey kuzu.