Temple Cuisine 精進料理 Shojin Ryori
Decided to keep it strictly traditional; using traditional equipment. Preparing the nuts took the time, after that it was just a case of mixing them with kuzu powder, water and beet sugar. Cook, stir like crazy and leave to set.
It was delicious! I did it! Looked and tasted how it should.
Kuzu: The Wonder Root
One of the world's largest roots. Roots are the reservoir of a plant's energy. Been eaten and used medicinally in Japan for 2000 years.
Good for relieving bacterial infection, abdominal aching and intestinal irritation. Also contains a very high concentration of flavanoids, well know as antioxidants.
Clinical studies have proven these medicinal effects of Kuzu's flavanoids; reduce high blood pressure, regulate blood sugar, relieve chronic migraine headaches, ease aches in shoulders and neck, lower cholesterol levels, reduce formulation of blood clots, protect the heart against cardiovascular disease, protect the brain by dilating cerebral microvessels to increase blood flow. Also contains phytoestrogens, and the National Institute of Health and Nutrition in Tokyo has shown it can help prevent bone loss induced by estrogen deficiency. More recent research has been into it's effects on controlling and suppressing appetite for alcohol.
Who'd have known eh!? But, most importantly, it tastes good!