The Kudzu plant is closely related to everyday life here in Japan since ancient times. Every part of kudzu plant, from root to leaves, is useful and there is nothing to waste: root for edible use or Chinese herbal medicine, leaves for cattle food, and vine for fibers of fabrics. The most familiar by product of Kudzu plants , of course, is starch, regarded as highest quality cooking starch in the world. In the old days, regular households used Kudzu to keep this high quality starch as a pantry staple.

Grandmas typically used it to prepare a hot water potion when one got sick. Nowadays it is disappearing from regular household and there is a new generation of people who are not familiar with Kudzu powder. On the other hand, for many knowledgeable people, it is still considered a very important ingredient not only for Japanese confectionary but also for traditional cuisine. This is especially the case in Kyoto.

Lump of Kudzu starch		Traditional Kudzu confectionary

Kudzu roots

Given the fact Kudzu grows the most in summer and then leaves and vines will fall down during winter. Horiko, during summer, will go deep into the mountains to locate and mark down the possible harvesting area. They will then go back to those certain areas in the winter time.

Horiko harvesting is a very secretive operation; each harvester has his own turf like truffle harvester in the West. It is said there needs be another 20 years for a root to become fully grown. The Horiko will never dig out the whole root in order to leave a little root for future generations. This is a manner and unspoken rule among the Horiko; how they show their respect and gratitude toward natural blessings that offer them in the Kudzu root.