Arrow-root starch Hon'kuzu
Arrow-root starch Hon'kuzu
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.
| Gewicht | 1 kg net, 100 g net, 50 g net, 500 g net |
|---|---|
| Most | 20 kg available on request |
| Herkunft | Nara, Japan |
| Verpackung | sachet |
| Ingredients | 100 % kuzu natural starch (Maranta root, Pueraria Lobata) |
| Storage | keep away from light, heat and moisture |
| Recommanded use | Cooking, Pastry, Chocolate |
| Nutritional values | Per 100 g : energy 345 kcal (1465 kJ) ; fat 0,6g, of which saturates < 0,1g ; carbohydrate 85g, of which sugars < 0,5g ; protein < 0,5g ; salt 0,03g. |
| Grösse | 30g |
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