The Kuzu Sosa is a starch extracted from the kudzu root, used in Japanese cuisine to thicken with unmatched finesse. It gives creams, coulis, glazes, and sweet sauces a silky, translucent, and shiny texture, without residual taste or pasty effect.
Features
- ▸Composition: kuzu powder (arrowroot), 100% plant-based
- ▸Silky and shiny texture, neutral taste, gluten-free
- ▸Indicative dosage: 20 to 40 g per liter depending on desired consistency
- ▸Professional 400 g jar, best before 8 months
- ▸Storage: between 15 and 25 °C, in a dry place; origin Spain, Sosa Ingredients
Usage suggestion
Dissolve the kuzu in cold liquid, mix into your fruit coulis and bring to a simmer for 1 to 2 minutes while stirring: the glaze becomes shiny and coats the spoon without clouding. Ideal for glazing fruit tarts or binding an insert coulis without gelatin.
Ingredients and allergens
Ingredients: 100% kuzu powder (arrowroot).
Allergens: Refer to the batch label for up-to-date allergen information.
Note: always dissolve in cold liquid before heating, like starch. The texture refines upon cooling: slightly underdose on the first try.
Frequently Asked Questions
What is the difference with cornstarch?
Kuzu thickens at a lower dose, gives a more translucent result and a silkier texture, without a starchy taste.
Can it replace gelatin?
For glazes and binding creams, yes. For firm, unmoldable gels, refer to the gelling agents in the gelatin collection.
Is it suitable for vegan preparations?
Yes, it is 100% plant-based and gluten-free. Other thickeners are in the food additives collection.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
