We Are Open & Shipping - Free Shipping on Orders Over $75

Morino Yoshino

Morino Yoshino

Located in a green valley in rural Nara Prefecture, Morino Yoshino has been making kudzu starch (known as kuzu in Japan) for over 450 years. One of the primary uses for kudzu starch is as a thickener for soups and sauces. Kudzu starch is also an important ingredient in wagashi, traditional Japanese confections served during Tea Ceremony. In fact, about 400 years ago when the art of the Tea Ceremony became popular in Japan, demand for kudzu starch increased.

Kudzu starch is made from the kudzu root (see image above), which grows wild in certain parts of Japan. Morino-san sources the root from Nara Prefecture, Wakayama Prefecture and southern Kyushu. In the colder months, harvesters go into the mountains to dig up the roots. They then make a mash out of the roots, and it is this rough, dark mash that Morino-san receives at his factory. Using only spring water and time, Morino-san gets to work purifying the kudzu starch. The process involves slowly (so as not to create heat) mixing the mash with the spring water and then waiting for two days for the starch to settle out. Morino-san then drains off the water, adds back clean water and starts the process up again. In total he repeats this process 10 times over 3 weeks. After a final filtering, Morino-san removes most of the remaining water using a special drying machine and is left with a 2-3” thick layer of kuzu starch (see image below). After a bit more time in a drying room, the process is complete. What began as a dark, murky mash has been transformed into chunks of snow white starch.

Products from Morino Yoshino


Kudzu Starch


Pure kudzu starch





Also in Our Producers

Aimono Konbu
Aimono Konbu

Founded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture.

Continue Reading →

Takehisa
Takehisa

For over 85 years Takehisa has been a family-owned shiitake company located in Chikugo on Kyushu.

Continue Reading →

Marusho
Marusho

Since 1879 Marusho has been using traditional methods to brew rice vinegar in the seaside town of Nachi-Katsuura in Wakayama Prefecture.

Continue Reading →