from €6.25
€125.00 / Kg
€6.25€125.00 / Kg
Agar-agar & Arrow root
The Yoshino hon’kuzu (maranta arrow-root starch) is the best starch used in Japanese cooking, either for salty or sweet preparations.
€6.25€125.00 / Kg
Kudzu
Kuzu starch is a fine-grained edible flour obtained by extracting the root of the kuzu plant, a perennial climber in the Fabaceae family, which is very rich in starch.
Because of its resistance to cooling and its ability to thicken when cold, it is widely used in Japanese and Western pastries, as well as to thicken sauces and stews. Since ancient times, kuzu starch has also been said to be easily absorbed by the body and to have a warming and healing effect on the human body, making it very useful for colds, etc.
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What are the different types of kuzu starch?
Hon-Kuzu starch:
Made from 100% pure kuzu starch. Hon-kuzu starch is obtained by refining the starch extracted from the kuzu root, without adding any other ingredients. The kuzu root is dug up, cleaned, crushed (fibrous form), washed in fresh water and the starch is recovered in the form of a deposit, leaving the juice to accumulate. This process is repeated several times to eliminate impurities. Finally, only good quality starch is dried in the shade to obtain the final product. Honkuzu kuzu starch has an extremely smooth, soft texture and an attractive transparent finish.
Kuzu starch :
Mixed with other types of starch such as sweet potato and potato starch. The majority of kuzu starch available on the market is of this type. The production process is similar to that for Hon Kuzu starch, but mixing it with other types of starch reduces costs and makes it more accessible.
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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