Morino Yoshino-kuzu Honpo was born in Yoshino, in the Nara region, and proudly bears the name of its hometown. Production of kuzu starchIt began in the mid-16th century with its founder, Tadashi Hyobu. To achieve impeccable quality, his successor decided to transfer the workshop to Ouba, a region renowned for its harsh winters and its groundwater of exceptional purity, two essential elements in the production of an exceptional kuzu. Nearly twenty generations later, the house perpetuates this unchanged artisanal process, without any additives, to produce a hon kuzu(pure kuzu) of rare finesse. This same kuzu has even been presented to the emperors of Japan during their induction ceremonies. Ideal for thickening and smoothing your preparations, this imperial quality kuzu will easily find its place in your kitchen and will enhance your dishes, both sweet and savory.