Kudzu Root Starch, known as Kuzu in Japan where is used extensively, is a versatile, superior thickener that won't separate after cooking. Use it like corn starch for thickening sauces, pie fillings, gravy, desserts and soups. Mix with cold water to form a slurry before adding to hot liquids. Kudzu Root Starch has a gelatinous texture, a clear translucency, and a neutral flavor. Also it is not heat sensitive, however is unstable when thawed.