The Book of Kudzu by William Shurtleff

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  • mjes on August 07, 2021

    Vegetable sauce with kudzu (pg 27) - 50 years ago I was living near the Japanese Center in San Francisco. In the nearby grocery, I learned the pleasures of kudzu as a thickener and it has been my go to ever since. This recipe has been in my repertoire for so long, I'd forgotten there was an actual recipe behind it. Not only does it work for most vegetables, I used to add beef cut for sukiyaki and serve it over "poppy noodles" (fried bean threads or rice noodle) - bypassed many allergies in the household.

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