Day two of our week of Macrobiotic recipes. One of the joys of Macro cooking is the deceptive simplicity – it is about rediscovering the wonders of flavor hidden in the foods we too often smother with salts and sugary condiments and sauces. Today we will explore Kuzu – a starch derived from the root of a plant that, when dissolved in a bit of water, has the consistency of corn starch – excellent for soups and sauces, and what’s more it strengthen the intestines and protects the digestive tract. It is virtually flavorless unto itself but works wonderfully in creating fascinating concoctions like today’s Macrobiotic recipe:

I am not sure how many readers of TasteOdyssey have had the pleasure of shopping at Trader Joe’s – a low priced organic grocery food store that generally creates its own products – also one of the largest companies in the US – but for any who have, this video nails the experience perfectly. Whether you have had the pleasure of enduring the parking situation or going for milk and ending up with seaweed snacks, I hope you enjoy this great video by carlsfinefilms.