Maruboshi Potato Starch (katakuriko) is a fine, pure starch that thickens sauces and soups to a clear, glossy finish and crisps fried coatings. In Japanese cooking it coats karaage and tempura for an extra-light crunch, and thickens ankake sauces. It blends cleanly without lumps when mixed first with cold water. A versatile, gluten-free starch for Japanese and general cooking.
Key Features
- Fine Starch: Smooth, glossy thickening.
- Gluten-Free: A versatile thickener.
- Crisp or Chewy: Coats and binds beautifully.
- Specialist Use: For authentic Asian dishes.
Applications
- Thickening: Sauces, soups and fillings.
- Coatings: Crisp fried foods.
- Asian Cooking: Dumplings, mochi and more.
Storage
- Keep tightly sealed in a cool, dry place.
- Protect from moisture.
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