Arrowroot Starch “Dentoh-kanzarashi Yoshino-Honkudzu”-義士 伝統寒晒 吉野本葛- 60g

Explore the craftsmanship of Nara Japan with Arrowroot Starch. 

Yoshino Honkudzu, renowned in Japan for its whiteness and beauty, is a meticulously handcrafted starch derived from Arrowroot (Kudzu). It is among Japan’s most emblematic Arrowroots, celebrated for its smooth, clear, and rich flavor. Foods prepared with Arrowroot starch stand out for their appealing appearance and taste. It provides a flavor that distinguishes it from other starches and encapsulates the nature and tradition that Japan is famous for. Yoshino Nara, marked by its lush greenery and water, is a region in Japan recognized for its beautiful climate. This is where Yoshino Honkudzu is produced.

Recipe for Kudzu Mochi

-100g Arrowroot Starch (Yoshino Honkudzu)
-400cc water
-1TBS Sugar
-2TBS Kinako (Soybean flour)
-1TS Kuromitsu (Black sugar syrup)

1. Put arrowroot starch into a bowl.
2. Add water and mix well.
3. Transfer the mixture to a small pan and simmer over low to medium heat.
4. Stir frequently until the mixture becomes transparent and thick.
5. Once it turns transparent, remove from heat and place in cold water to cool down.
6. After cooling, cut into desired sizes and serve with Kinako, Sugar, and Kuromitsu.

This dish is best enjoyed freshly made and soft.