Hon Kuzu arrowroot starch is a traditional thickening agent, used in Japanese cooking for over 2,000 years. Made from the root of the kuzu plant, it is naturally rich in complex starches and valued for its smooth texture and high quality.

Carefully produced by washing, grinding and drying kuzu roots, this fine, silky white powder has a similar appearance to cornflour and is completely natural, gluten-free, and free from chemical processing, additives and preservatives.

It has a neutral flavour, making it ideal for thickening soups, sauces and desserts, creating a smooth, glossy finish.

How to use:

Always dissolve Hon Kuzu in cold water before adding to hot liquids to prevent lumps forming.

Store in a cool, dark place.