Cheese is made by coagulating milk to produce curds (solids) and whey (liquid). In cheese making, for milk to separate into curds and whey (curdling), the process requires the addition of rennet. Rennet contains the enzyme chymosin. Rennet can be sourced from the abomasum (fourth stomach) of newly-born calves where the chymosin aids digestion and absorption of milk.
You can buy agar agar here. Kuzu Root is derived from the Japanese plant that is also now common in the American South (itâs called Kudzu in the South). Kuzu is a starch that is commonly used as a food ingredient and in Vietnam is dissolved as a beverage, drunk with pomelo oil. Like arrowroot, kuzu adds shine and produces translucent sauces and gravies. Kuzu powder comes in white chunks that you have to crush (or dissolve in cool liquid) before cooking.
Yuzu is a citrus that isnât eaten straight, but is used as a souring ingredient through the use of itâs juice and zest. The flavor is reminicent somewhere between a classic Eureka lemon and an oro blanco grapefruit, but still has its own unique fragrance and flavor.