How to make kuzu (kudzu root starch)

Please join us for our next free Community Garden Network Workshop, where we will join Lauren “LB” Bacchus, Executive Director of Kudzu Culture, for a hands-on demonstration teaching how kuzu (kudzu root starch) is made. Kuzu has a long legacy of use in Asia, especially in Japan, as an ingredient in macrobiotic cooking. Kuzu is a strong alkaline, and has been traditionally used to make a soothing gooey drink called kuzuyu, among other foods such as noodles, mochi, breads, and soups. LB is an experimental fiber artist whose sculptural work is made from abundant, often invasive, plant material. LB is passionate about learning from traditional craft, and sharing research and processes with others, and has taught eco-art workshops for children and adults at a variety of schools in WNC. This workshop is presented in collaboration with The City of Asheville. For more info go to https://kudzuculture.net/. Please RSVP via the ticket link, and if you have any questions please contact Ta’rin’ii [email protected] or Isa Whitaker at [email protected].