Deep digging into a starch world.

In Japan, we have a deep tradition of artisans who dedicate their lives to mastering a single, specialized area, particularly in the food industry, or hand crafting.

One such example is the artisans who specialize in kudzu, a plant similar to arrowroot, used to make starch from its roots. Kudzu starch, or honkuzu, has a long history in Japan, possibly dating back to the 8th century.

Honkuzu (extra grade kudzu starch) is made by crushing the roots of kudzu plants that have grown for about 30 years. The fibers are repeatedly washed in water to extract only the starch, which is then dried.

This pure starch has been traditionally used in unique ways, such as in kuzu mochi(Chewy mochi like dessert), kuzukiri(chewly Jelly), and kuzuyu(Hot starchy drink). It's also widely employed as a thickening agent in Japanese cuisine, as well as in French and Italian dishes. Recently, honkuzu has gained attention as a health food, suitable for the elderly, baby food, and general health-conscious diets.

Beyond its culinary uses, kudzu has been a versatile plant in daily life for centuries. The fibers from the stems are woven into cloth, the leaves are used as livestock feed, young leaves are eaten or made into kuzuba tea, and there's even a belief that adding kudzu flowers to alcohol can prevent hangovers.

The process of making kiudzu starch is an intricate one, requiring both experience and a natural intuition. The craftsmen who venture deep into the mountains to find high-quality kudzu are known as horiko. These skilled artisans dig up kudzu roots, sometimes as thick as a person’s torso, using only shovels and hoes. It takes great patience to harvest the roots while keeping their shape intact.

Once the horiko deliver the roots, they are crushed to extract the starch. The starchy liquid, initially brown like soy sauce, is repeatedly washed in cold water until it turns pure white. The starch is then refined using pure cold water from the Akizuki mountains and a unique method known as "funaire" and "funaage." After refinement, the starch is naturally dried in a storehouse for six months to a year before it is ready for sale.

The entire process, from harvesting to refining, takes about a year and a half to two years. Remarkably, only about 7 kilograms of starch can be extracted from 100 kilograms of raw kudzu roots. This honkuzu, passed down through generations as a closely guarded family secret, is often referred to as “white gold.”

Well..I will write about the cooking method for kudzu next article.