Founded in 1615 and still run by the founding family, now in its 20th generation, the house of Morino Yoshino Kuzu Honpo is based in Uda, in Nara Prefecture, where the harsh winter climate and pure, mineral-rich spring water provide ideal conditions for kuzu production. A historic supplier to the imperial court, temples and great figures of feudal Japan, it upholds an exacting craft in the production of hon'kuzu, obtained from roots harvested in winter, meticulously processed, washed and purified multiple times before a long natural drying period of more than 60 days. This process, which results in a loss of more than 85% of the initial weight, yields a starch of exceptional purity, renowned for its outstanding binding properties and unique texture, making it an iconic ingredient in Japanese cuisine with wide-ranging applications in gastronomy.
