{"id":276,"date":"2014-02-24T19:26:59","date_gmt":"2014-02-24T18:26:59","guid":{"rendered":"http:\/\/whatfoodcan.com\/?post_type=project&p=276"},"modified":"2025-05-08T20:12:15","modified_gmt":"2025-05-08T18:12:15","slug":"kuzu-almidon-con","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/kuzu-almidon-con\/","title":{"rendered":"Kuzu almid\u00f3n con poder curativo"},"content":{"rendered":"\n

Kuzu almid\u00f3n con poder curativo<\/b><\/p>\n\n\n\n

El kuzu (Pueraria lobata, o kudzu) es una poderosa planta trepadora de las monta\u00f1as japonesas. El almid\u00f3n que se extrae de la ra\u00edz de esta planta es un espesante magn\u00edfico. De sabor neutro,  puede espesar dulces, salados, sopas y salsas. Cuanto m\u00e1s Kuzu se a\u00f1ada, m\u00e1s densa quedar\u00e1 la consistencia (como pudding).<\/p>\n\n\n\n

El kuzu contiene muchas sustancias curativas por lo que la medicina tradicional china lo aplica desde hace siglos contra ciertas enfermedades: el kuzu baja la fiebre, es antiinflamatorio en los intestinos, regenera la flora intestinal, ayuda a depurar el h\u00edgado, alivia dolores de las articulaciones, baja la presi\u00f3n sangu\u00ednea y reduce el dolor de las jaquecas. Quien quiera dejar de fumar o beber alcohol debe probar el Kuzu. \u00a1Frena considerablemente el factor adictivo!<\/p>\n\n\n\n

Preparaci\u00f3n<\/b><\/p>\n\n\n\n

El kuzu se diluye en una taza con un poco de agua fr\u00eda. Cuando las migas del kuzu y el agua se hayan dilu\u00eddo, se a\u00f1ade el l\u00edquido a la sopa que se quiere espesar, removiendo constantemente. Llevar a hervir brevemente la sopa y listo. El kuzu no es barato, pero vale mucho la pena integrarlo en la preparaci\u00f3n de algunos platos.<\/p>\n\n\n\n

Recetas<\/b><\/p>\n\n\n\n

Kuzu \u2013 Manzana: bebida calmante<\/b><\/p>\n\n\n\n

Calentar 1 vaso de zumo de manzana. Dejar una peque\u00f1a cantidad en el vaso. Diluirla con una cucharadita de kuzu y a\u00f1adirlo al zumo de manzana caliente, removiendo con un batidor. Quitar del fuego cuando el zumo vuelva a ser transparente. Dejar enfriar un poco y beber o comerlo a temperatura templada. Muy rico, con un sabor agridulce. Ideal para tomar por la tarde.<\/p>\n\n\n\n

Kuzu \u2013 Shoyu: contra la gripe<\/b><\/p>\n\n\n\n

Poner a hervir 1 vaso de agua con el kuzu ya disuelto. A\u00f1adir 1 cucharada de Tamari Shoyu (Salsa de soja) para que quede un sabor rico. Para una versi\u00f3n m\u00e1s potente se a\u00f1ade una cucharadita de pasta umeboshi y un poco de jengibre fresco rallado.<\/p>\n\n\n\n

 <\/p>\n\n\n\n

\"whatfoodcan_Kuzu\"<\/a><\/figure>\n\n\n\n

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