Yoshino Honkuzu (吉野本葛) is starch made from kudzu, Japanese arrowroot or pueraria lobata, specifically from Yoshino. It is sold with the name of the producing area to indicate its high quality.
The unique texture of kudzu is found in Japanese cuisine applications such as sesame tofu (gomatofu), thickened sauce (ankake), and some Japanese sweets.
Please beware, there are products with the name "Kudzu flour" even though it is not made of Japanese arrowroot starch, which can confuse consumers. Real arrowroot starch is costly, but it is prized as a material for high-end cuisine, Japanese sweets, and as the material for herbal medicine.
Product of Japan
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Inventory Last Updated: Mar 13, 2025
