Kudzu starch (called kuzu in Japan) is made from the kudzu root and is traditionally used in Japan for its thickening properties and in the making of wagashi (traditional Japanese sweets). When used as a thickener it acts like other starches such as cornstarch or arrowroot, but it has superior flavor and texture. It does not leave a starchy taste or appear overly cloudy. Use it to replace those other starches when making pie fillings, etc. We often use it for a glaze on top of chawan mushi. In the hotter months, the Japanese make chilled noodles using only kudzu starch and water, which they dip into a brown sugar syrup — refreshing!

This comes in small chunks (not powder) that easily breaks down when water is added.

Ingredients: kudzu starch

Product Attributes:

• 180g bag
• Made in Nara Prefecture, Japan

Recipes:

• Chawan Mushi
• Agedashi Tofu
• Katsu Sauce
• Mapo Tofu