That's not crack in the photo. It's kuzu! Kuzu pudding is an ubiquitous remedy at the culinary school I graduated from, the Natural Gourmet Institute in NYC. Kuzu is a starchy root from Japan and used a lot in macrobiotic cooking. It’s known to have a calming effect on the body and mind (and is a great sweet for kids for this reason) and has been used to help alcoholics reduce their cravings. Use this pudding to settle an upset stomach or to ease or prevent constipation. Look for kuzu in the international aisle. Kuzu makes a great natural thickener for Asian sauces as well.
1 cup apple juice or cider
1 teaspoon vanilla extract
1 cinnamon stick (or just a piece or pinch)
2 tablespoons kuzu
2 tablespoons water
1. In a small pot, heat apple juice, vanilla and cinnamon until it starts to simmer. In a small bowl or teacup, whisk kuzu and water with a fork. Pour into simmering apple juice and whisk. Mixture will go from cloudy to clear and thicken.
2. Remove cinnamon stick and serve hot or chilled.