We recommend: Eden Foods Kuzu Root Starch ($8)
Flavor Notes: Used in macrobiotic recipes and Japanese cuisine to thicken sauces and gravies, kuzu root transforms liquids into a dark, savory gravy that pops with umami flavor. You might need to crush kuzu in a pestle and mortar or spice grinder to break up large chunks.
How to use: You'll need one-half teaspoon per cup of liquid. Whisk kuzu in a tablespoon of cold water to create a slurry. Then whisk slurry into hot liquid. Cook until the liquid becomes transparent and thick.