株式会社 廣八堂 Coarse Kuzu – Japanese Arrowroot Flour Starch Kuzu Kudzu Powder (Hirohachido Hon-kuzu) similar to Sweet potato flourOnline

Authentic arrowroot starch from Japan is a superfood used in as a culinary thickening starch and a valued medicinal remedy. It also works well as a substitute for sweet potato flour.

Kudzu flour has been appreciated as a wagashi (Japanese sweets and confectionary) ingredient for its characteristics. When you dissolve it in a pot of water, heat it and stir, it thickens to form a white, semi-opaque gel. Kudzu-mochi (a jelly-like confection made from arrowroot starch) and the noodle-like Kudzu-kiri topped with sweet sauce (dark sugar syrup, etc.) are typical wagashi examples. It has been believed since ancient times to have “warming properties,” and the Japanese are familiar with a drink called Kudzu-yu made of Kudzu flour dissolved in hot water.

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It is also used as an ingredient in various Japanese dishes, including sesame tofu, utilizing the form-retaining capacity of the heated Hon-kudzu solution, and ankake (A gelatinous sauce, often savory), which accentuates the natural flavors of ingredients. The gelatinous Hon-kudzu solution keeps its smoothness even when it cools down, so it is suitable for making sauces for Western-style dishes.

Kudzu is a relatively new ingredient in Western-style confectionery, but the powdered type is used for its compatibility with eggs and fresh cream. Its water-retaining and emulsifying capacities keep baked goods moist and give them a melt-in-the-mouth texture. It also shortens the baking time and prevents the batter from collapsing.It is also allergen-free since it is pure starch derived from a natural material.

South Kyushu in Japan is the major production region for this product. However Hirohachido’s hon-kudzu’s production volume is decreasing due to the aging of farmers and the decrease in natural resources.

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