It's used by macrobiotic people as a
> thickener for soups and gravies, just like other people would use corn
> starch or arrowroot.  It most likely has no special properties, but those
> macrobiotic people believe it's better than corn starch, since the Japanese
> people use it!  Those macrobiotic people can be so dogmatic!

Since I live in Japan, I'll see what I can find out about kudzu. The
Japanese use agar agar(seaweed) for geletin-type foods. One food that is
popular is a chilled coffee jello.

Pam