Yoshino Honkuzu Powder - Japanese Arrowroot Starch 0.4 oz / 180g

Hon kuzu (or kudzu) is the highest grade starch used in Japanese cuisine for both savory and sweet preparations. Among all other starches, kuzu produces the clearest appearance and smoothest texture with stronger thickening power. While other starches may leave a starchy sensation in the mouth, kuzu has a smooth, silky mouth-feel, and refined aftertaste.

Snow-white, silky HON'KUZU (kudzu) is made from the rather unattractive-looking root of the kuzu plant, which belongs to the pulse family. Its vine can grow up to 60 feet long. This is the same plant called kudzu in the US that was imported more than 100 years ago as an ornamental, and has proliferated wildly in the American south.The brown root is dug during the cold wintertime when the nutrients and starch are concentrated in the root. After being carefully softened by repeated beating, over next three weeks the roots are repetitively processed through ten rounds of rinsing and soaking in pure spring water. This careful, lengthy procedure separates the fibrous bark and impurities from the pure snow-white starch.