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.
Kuzushi is important to many styles of Japanese martial arts, especially those derived from, or influenced by, Ju Jutsu training methods, such as Judo, Ninjutsu, Aikido, Uechi-ryu karate, Goju-ryu karate, and WadÅ-ryÅ« karate. The methods of effecting kuzushi depend on maai (combative distance) and other circumstances. It can be achieved using tai sabaki (body positioning and weak lines), taking advantage of the opponents actions (push when pulled, pull when pushed), atemi (strikes), or a combination of all three.