Kuzu is dug by hand from December to March when its sap concentrates in the root.
Kuzu farmers with harvested kuzu roots.
Crates of hand harvested kuzu root to be crushed into fibers, soaked, and rinsed creating a thick paste. The paste is repeatedly washed and filtered in cold mountain spring water until it is pure white starch.
Naturally dried for 90 days, thick sheets of kuzu are broken into small chunks, inspected, and packaged.