Kuzu is a tuber, but that is all I know about it. It is used widely in Japanese/Macrobiotic recipes.I don't know if it is edible raw (and the Fresh Fields manager didn't even know what I meant when I asked him if the kuzu root can be eaten raw. He thought I was asking him if I could eat it right out of the box. Oh, well.) Tapioca is derived from the Cassava root, and I read briefly somewhere that arrowroot is sometimes also dervied from Cassava. I have the impression that while Tapioca still contains fiber, the fiber has been removed from arrowroot. There are two edible species of Cassava that I am aware of, one of which I did read is poisonous unless processed properly. The other is not poisonous. I will try using more pecan flour in the recipe. While i think it should work, I don't think it will yield the texture I was hoping for. Thanks for your suggestion! :-) Stacie