One of the three major kuzus in Japan, which appear in literature from the Edo period, is produced in the Kumagawa district of Wakasa Town. This rare product is made using the traditional method of "kanzarashi," in which the starch from the kuzu root dug out of the mountains in the bitter cold of winter is crushed and exposed repeatedly to the cold clear water of the Kitagawa River that flows through the district to remove impurities, and then dried naturally in the cold wind.