Yoshino Honkuzu (吉野本葛) is an authentic Japanese arrowroot starch made from kuzu (pueraria lobata), harvested and refined specifically in the Yoshino region of Japan. Renowned for its exceptional quality, Yoshino Honkuzu has long been prized by chefs and artisans for use in premium Japanese cuisine and confectionery.
Unlike generic "kudzu flour" or imitation blends, true honkuzu is made solely from Japanese arrowroot using traditional labor-intensive techniques. The result is a highly pure, fine white starch known for its smooth, silky texture and remarkable clarity when cooked. It dissolves beautifully in water and forms a unique, soft yet elastic gel that is difficult to replicate. It is sold with the name of the producing area to indicate its high quality.
Recommended Uses:
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Gomatofu (Sesame Tofu) – Creates a refined, creamy texture
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Ankake (Thickened Sauce) – Ideal for glazing savoury dishes
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Wagashi (Japanese Sweets) – Such as kuzumochi or kuzuyu
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Herbal Preparations – Used traditionally for digestive and cooling remedies
Real honkuzu is a rare and premium ingredient, used in Kyoto-style kaiseki cuisine and revered for its gentle flavour, translucency, and texture.
Note: Many products labeled "kudzu flour" may not be made from genuine arrowroot. Yoshino Honkuzu is made with 100% Japanese kuzu root for those seeking purity and authenticity.
Product of Japan
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Inventory Last Updated: Dec 13, 2025
