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Hon Kuzu is a starch originating from the Arrow Root and is the highest grade starch used in the Japanese kitchen. Yoshina Hon Kuzu produces the clearer appearance and smoother texture along with superior binding capability compared to other quality starches.
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Discover the flavor and quality of age old Japanese Gastronomy. Japanese Agar Agar powder is made to gelify fruit or herbal juices with a very smooth texture. Agar Agar is from Carrageenan, which is extracted from red edible seaweed. Agar agar is a natural vegetable gelatin which is aprox 80 % fiber. Is has no taste or odor and is semi-translucent. It sets more firmly than gelatin and is able to set at room temperature. Japanese agar agar is essential in making Mizu Yokan, Anmitsu and Coffee Jelly.