Premium Kudzu Starch by 450-year-old Producer in Nara Prefecture
Kudzu Starch Powder
Morino Yoshino Kudzu Hompo, based in Nara Prefecture, has been making kudzu starch for over 450 years. Made using only wild kudzu root and spring water, Morino's Yoshino kudzu starch is of the highest quality. Not only is it a common thickener for soups and sauces, but it is also an important ingredient in wagashi, traditional Japanese confections served during tea ceremony.
Morino Yoshino Kudzu Hompo's kudzu starch is made from the kudzu root that is sourced in the mountains of Nara Prefecture, Wakayama Prefecture and southern Kyushu. Once dug up during the colder months, harvesters make a rough, dark mash out of the roots, which then gets sent to Morin's factory. Mixing with spring water, the kudzu starch is slowly purified for two days until it settles out is ready for the water to be drained and for the same process to start again. In total the process is repeated 10 times over 3 weeks. The finished product is chunks of beautifully snow white kudzu starch. Compared to cornstarch or arrowroot, this kudzu starch has superior flavor and texture, and does not leave a starchy taste or appear overly cloudy. Use it to replace your other starches, like katakuriko (potato starch) as a thicker, when making pie fillings, or wagashi.