Kuzú (Pueraria lobata syn) Regenerates the intestinal flora, detoxifies the Liver.

The Kuzu or Kudzu is a starch extracted by means of a long craft process of a volcanic roots that sometimes reach up to 2 meters deep. Using a traditional method, the roots are ground and washed repeatedly with pure mountain water and air dried for ninety days. Not to be confused with arrowroot, starch obtained from the root of the American plant manranta arundinacea.

Kuzu is originally from China and for two millennia has been part of its culture. Tea from its roots was first described in Chinese medical material (the Pharmacopoeia of Shen Non, 200 BC) as antipyretic, antidiarrheal, sudorific and antivomitive. Two classic books of traditional Chinese medicine (Huang DI Nei Jing and Shang Han Lun, 200 BC) recommended Kuzu for neck stiffness and pain, eye pain and to help sprout measles. In much more recent documents (Sun Simiao, 600 AD and Li Dongyuan, 1200 AD), Kuzu appears first as an alcohol detoxifying agent and subsequently to eliminate addiction to it.

Although the Kuzu has a very old use, only in the last three decades has been the objective of scientific studies. In them has proven its effectiveness in the cardiovascular and cardiocerebral system with application in angina, migraines, and headaches, Hypertension and sudden deafness. In very recent studies (Wing Ming Keung, Bert L. Vallee, Phytochemistry, 47 pp. 499-506, 1998) Kuzu has been revealed as an important agent for treating alcoholism, because its isoflavones daizein and daizcin eliminated symptoms of abstinence.

Why use Kuzu at home?

Following the oriental theory of the five elements, Kuzu is used for problems of metal elements (lung and large intestine) and wood (the liver and gallbladder).

Especially for overloaded livers and weakened intestines. It is an excellent remedy for both digestive and respiratory mucus. There are many and varied applications:

To help discharge the liver: it is used for joint pain, hepatitis, cirrhosis, alcoholism…

To regenerate the intestinal flora. To neutralize the toxic excesses of the intestines.

For the flu in which the points of the Large Intestine hurt.

For allergies that occur with rhinitis.

To deflate the intestines: diarrhea, colitis, typhus, Crown, salmonellosis…

For lung problems that have their origin in the weakness of the large intestine: asthma, bronchitis…

To reduce fever.

In infectious processes. In AIDS.

Skin problems.

Lack of memory or ability to analyse: depression, Alzheimer’s.

Helps alkalise the blood.

How is Kuzu used?

It is prepared by diluting one or two teaspoons of kuzú in a cup of water or cold broth. Then boil with a little more water for a few minutes until it is transparent and gelatinous. It can be mixed with a little Miso or Tamari, but the most effective preparation is with Umeboshi. It can also be used as a thickener in the kitchen.

For the problems of the element wood is used in less quantity and is cooked less time, and for those of the metal element more quantity and more time.


Dilute a teaspoon of kuzu coffee in a cup of cold water. Bring to the fire and boil stirring until it becomes transparent (about 3 minutes), turn off the heat and add half a teaspoon of Umeboshi paste.

Take warm and in the moment.

Very useful in the flu processes and intestinal disorders. In acute cases it should be taken several times a day as the only food.