Gluten-Free Starch Made from 100% Hokkaido Potatoes: Hokkaido Katakuriko Potato Starch
Katakuriko, or potato starch, is an essential pantry item in Japanese home cooking. Made from 100% Hokkaido-grown potatoes—specifically from the Tokachi region known for its rich volcanic soil—this high-quality starch is pure, clean, and finely milled. Produced by Maehara Seifun, a long-standing flour miller in Japan, this katakuriko is free from additives and offers reliable performance for both savory and sweet cooking. It’s naturally gluten-free and a good source of potassium and minerals.
Versatile and Reliable in Everyday Cooking
Katakuriko is used to thicken soups and sauces, coat ingredients before deep-frying, and add lightness to steamed or simmered dishes. Dissolve it in water (1 part starch to 2 parts water) to create a smooth slurry for thickening. Dust it over meatballs, stuffed vegetables, or tofu before cooking to seal in flavor and help hold their shape. For deep-frying, coat meat, seafood, or vegetables for a delicate and crispy finish. It's also a key ingredient in many Japanese desserts, such as kuzumochi-style sweets.
Packaged in a resealable pouch for easy and clean storage.
