This is stewed beef cheek, very delicate covered in a dashi with some kudzu added to thicken the sauce. Kuzu is a root that is used in Japanese cooking to obtain a smoother consistency.

Kuzu is one of the world’s largest vegetable roots and is often called the wonder root. Their roots are the focal points of a plant’s energy and more revered than ginseng in Japan. Kuzu can be used as a natural thickening agent in cooking, and has an effective restorative qualities and digestive aid.It is uniquely honored in both haute cuisine and folk medicine.


Categories: Life Cycles

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