A starch made only from Japanese-grown sweet potato, sold under Mitake's "kuzu" name for kuzumochi, kuzukiri, kuzu manju and soft pudding- or agar-like desserts. It contains no kudzu-root starch — Mitake labels it 並葛 (nami-kuzu).
At a glance
- 200 g bag
- One ingredient: sweet potato starch (sweet potato grown in Japan)
- Makes kuzumochi for about 10, per Mitake
- Can be made in the microwave, per Mitake
About Mitake
Mitake Food Manufacturing (みたけ食品工業株式会社) was founded in 1959 and is based in Toda, Saitama. Its lines include sesame, joshinko and rice flours, kinako, mugicha, shiratamako and confectionery ingredients.
What is kuzu?
Kuzu is a starch made from the root of the kudzu vine, used in Japanese cooking as a thickener and in sweets.
How to use & enjoy
Make kuzumochi, a translucent, softly set sweet traditionally eaten with kinako (roasted soybean flour) and brown-sugar syrup (kuromitsu). It also makes kuzukiri — translucent, noodle-like strips eaten with kuromitsu.
Ingredients
Sweet potato starch (sweet potato: Japan).
Nutrition information (per 100 g, as printed by the manufacturer)
- Energy: 332 kcal
- Protein: 0.1 g
- Fat: 0.2 g
- Carbohydrate: 82.0 g
- Salt equivalent: 0.0 g
Important — please check the package label
Manufacturers may change ingredients, allergens and packaging without notice. Always check the product packaging before use, and contact us before purchase if you have a specific allergen concern.
