In the olden days, miners doing tough work in the Mt. Hôdatsu gold mine dug out roots of naturally growing kuzu and ground them into powder. The kuzu powder was presented to the Kaga Clan in the late feudal period, and subsequently its popularity spread nationwide. In the Taisho period, 70 out of 120 local families were engaged in its production. After World War II, the production volume decreased due to the aging of workers. As a countermeasure, local residents organized the Hôdatsu Kuzu Association, which now produces kuzu powder in Hôdatsu Kuzu Hall, a facility constructed by the town in 1998. Finely crushed kuzu root is put into cold water, and workers use their feet to stamp on it. The water, which contains starch, is filtered by means of cloth bags. There are very few production sites that maintain this traditional method.