Origin Nara, Japan
Container Plastic bag
Usage Kuzu is used to thicken sauces and soups and give them a creamy texture. It can also be used in making fruit pastes, jellies, and other delicacies. It can also be sprinkled on vegetables before cooking to make them crunchier or added to your deep fryer to add extra crispiness. When mixed with a little water and heated gently, it becomes transparent.
Pastry Dessert Drinks Tofu

Thickeners & coagulants

Hon Kuzu

Hon Kuzu
13,80 €
13,80 €
92,00 € kg

Ref. 139

Size

In stock

Description

Hon kuzu is made from the roots of the plant of the same name, also known as Japanese vine. Rich in starch, kuzu root is ground into powder to serve as a thickener, particularly in Japanese pastries. Compared to other thickeners, kuzu particles are extremely fine and give a unique and delicate texture. It also has the advantage of promoting better food temperature retention. Our producer is a family business that has been producing kuzu for 450 years and is honored to present its products at the enthronement ceremonies of new emperors.

Flavor

Particularly soft and smooth texture with a neutral taste.

Conservation

Store in a cool, dry place away from heat.

Ingredients & Allergens

Kuzu starch 100%

Nutritional Values

Per 100g: Energy 1452 kJ / 347 kcal, Fat 0.2g (of which saturates 0g), Carbohydrate 85.6g (of which sugars 85.6g), Protein 0.2g, Salt 0g.

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Origin Nara, Japan
Container Plastic bag
Usage Kuzu is used to thicken sauces and soups and give them a creamy texture. It can also be used in making fruit pastes, jellies, and other delicacies. It can also be sprinkled on vegetables before cooking to make them crunchier or added to your deep fryer to add extra crispiness. When mixed with a little water and heated gently, it becomes transparent.
Pastry Dessert Drinks Tofu
Morino Yoshinokuzu Honpo
The producer

Morino Yoshinokuzu Honpo

Morino Yoshino-kuzu Honpo was born in Yoshino, in the Nara region, and proudly bears the name of its hometown. Production of kuzu starch 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.