Réference : NISHK4-D
The Yoshino hon’kuzu (maranta arrow-root starch) is the best starch used in Japanese cooking, either for salty or sweet preparations.
It gives a more translucent appearance and a smoother texture with much stronger binding qualities than other starches. As far as taste is concerned, texture is milder and creamier with a refined after taste. Mentioning "hon" before kuzu name is a guarantee this starch is made from authentic Japanese raw material.
Our perfect combination : Yoshino hon’kuzu can be used like any other starch to bind sauces and entremets or to bring softness and lightness to your pastries. Used into making of juices and/or fruit pulp desserts, it is surprising how much unctuosity it brings, without altering the natural taste of the fruits.
YOSHINO HON'KUZU
Morino Yoshino Kuzu Honpo, founded in 1615, is still run by the founding family.
The Yoshino hon’kuzu (maranta arrow-root starch) is the best starch used in Japanese cooking, either for salty or sweet preparations.
