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	<title>Kudzu - Revision history</title>
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	<updated>2026-07-13T11:23:47Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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	<entry>
		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Kudzu&amp;diff=158459&amp;oldid=prev</id>
		<title>Chef at 15:24, 25 December 2012</title>
		<link rel="alternate" type="text/html" href="https://www.cookipedia.co.uk/wiki/index.php?title=Kudzu&amp;diff=158459&amp;oldid=prev"/>
		<updated>2012-12-25T15:24:01Z</updated>

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&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;lt;!-- seo --&amp;gt;&lt;br /&gt;
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|title=Kudzu: Cooking Wiki&lt;br /&gt;
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|keywords=#kudzu #starchy #batter #honey #vitaminsa #calcium #vitaminc #starch #vegetables #tuberousroots #fried &lt;br /&gt;
|hashtagrev=12032020&lt;br /&gt;
|description=Kudzu, Pueraria lobata (syn&lt;br /&gt;
}}&lt;br /&gt;
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[[Image:Kudzu vine.jpg|300px|thumb|right|The kudzu vine is an invasive species!]]&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Kudzu&amp;#039;&amp;#039;&amp;#039;,  Pueraria lobata (syn. P. montana, P. thunbergiana), (sometimes known as &amp;#039;&amp;#039;&amp;#039;foot a night vine&amp;#039;&amp;#039;&amp;#039;, &amp;#039;&amp;#039;&amp;#039;mile a minute vine&amp;#039;&amp;#039;&amp;#039;, &amp;#039;&amp;#039;&amp;#039;Gat Gun&amp;#039;&amp;#039;&amp;#039;, &amp;#039;&amp;#039;&amp;#039;Ge Gan&amp;#039;&amp;#039;&amp;#039; and &amp;#039;&amp;#039;&amp;#039;The vine that ate the South&amp;#039;&amp;#039;&amp;#039;) is one of about 20 species in the genus Pueraria in the pea family Fabaceae, subfamily Faboideae. It is native to southern Japan and southeast China in eastern Asia. The name comes from the Japanese word for this plant, &amp;#039;&amp;#039;&amp;#039;kuzu&amp;#039;&amp;#039;&amp;#039;. The other species of Pueraria occur in southeast Asia, further south.&lt;br /&gt;
===Culinary uses===&lt;br /&gt;
The non-woody parts of the plant are edible. The young leaves can be used for [[salad]] or cooked as a [[leaf vegetable]], the flowers coated with a [[batter]] and [[fried]] (like [[squash flowers]]), and the [[starchy]] [[tuberous roots]] can be prepared as any [[root vegetable]]. The [[starchy]] roots are ground into a fine powder, known as &amp;#039;&amp;#039;&amp;#039;kuzu&amp;#039;&amp;#039;&amp;#039;, and used for varieties of Wagashi and herbal medicines. When added to water and heated, kudzu powder becomes clear and adds stickiness to the food. It is sometimes known as &amp;quot;&amp;#039;&amp;#039;&amp;#039;Japanese arrowroot&amp;#039;&amp;#039;&amp;#039;&amp;quot;, due to the similar culinary effect it produces.&lt;br /&gt;
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Its leaves are high in [[vitamins A]] and [[vitamin C]], as well as [[calcium]] and [[protein]]. Its roots are rich in [[starch]] and its flowers are an excellent [[honey]] source.&lt;br /&gt;
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[[Category:Ingredients]]&lt;br /&gt;
[[Category:Herbs]]&lt;br /&gt;
[[Category:Fruit]]&lt;br /&gt;
[[Category:Nuts grains and seeds]]&lt;br /&gt;
[[Category:Vegetables]]&lt;br /&gt;
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&amp;lt;!-- footer hashtags --&amp;gt;&amp;lt;code &amp;#039;hashtagrev:12032020&amp;#039;&amp;gt;[[Special:Search/kudzu|#kudzu]] [[Special:Search/starchy|#starchy]] [[Special:Search/batter|#batter]] [[Special:Search/honey|#honey]] [[Special:Search/vitaminsa|#vitaminsa]] [[Special:Search/calcium|#calcium]] [[Special:Search/vitaminc|#vitaminc]] [[Special:Search/starch|#starch]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/tuberousroots|#tuberousroots]] [[Special:Search/fried|#fried]] &lt;br /&gt;
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		<author><name>Chef</name></author>
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