Yoshino Hon-kuzu is a traditional ingredient made in the Yoshino region of southern Nara Prefecture, regarded as one of the finest grades of kuzu starch available. It is produced by extracting starch from the roots of kuzu, a climbing vine in the legume family, then refining it through a method called 'Yoshino-zarashi' — repeatedly rinsing the starch in cold well water during the coldest months of the year. The raw kuzu root is a precious material, gathered through the arduous labor of digging into the mountains, and the painstaking process, which takes several months from refining to drying, produces a purity and smooth mouthfeel unmatched by kuzu starch from other regions. Yoshino Hon-kuzu is used not only in wagashi such as kuzuyu (hot kuzu drink), kuzumochi, and kuzukiri, but also widely as a thickening agent in cooking, and its traditional techniques are still preserved today by long-established producers dating back to the Edo period. A representative maker is Kurokawa Honke, headquartered in Uda City, Nara Prefecture, which has maintained the same production method for over 400 years since its founding in 1615 and is known as a long-established house with a history of supplying the Imperial Household Agency.
Origin
Yoshino Hon-kuzu is a general term for kuzu starch made throughout the Yoshino region of southern Nara Prefecture. It is produced by extracting and refining the starch contained in the roots of kuzu, a climbing vine in the legume family. Yoshino's cool climate and abundant, clean water proved well suited to producing high-quality kuzu starch, and the craft developed into a local specialty.
History
The raw material has traditionally been gathered by harvesters known as 'yamakata,' who dig into the mountains for kuzu roots, and the production method dating back to the Edo period has been passed down to the present day. Kurokawa Honke of Uda City, Nara Prefecture, is said to have been founded in 1615, and since the Meiji era it has also supplied kuzu to the Imperial Household Agency, making it a leading long-established house representing the Yoshino Hon-kuzu tradition.
Features
Through a method called 'Yoshino-zarashi,' in which kuzu starch is rinsed repeatedly in cold well water during the coldest months of winter, impurities are removed to produce a pure white starch. The painstaking process, which takes several months from refining to natural drying, gives the starch a smooth mouthfeel and clear transparency, making it a prized ingredient in wagashi such as kuzuyu, kuzumochi, and kuzukiri.
Famous Shops
黒川本家 本店
奈良県宇陀市大宇陀上新1921
Founded in 1615, a long-established maker that has preserved the 'Yoshino-zarashi' method for over 400 years. It also has a history of supplying products as a purveyor to the Imperial Household Agency.
View details →FAQ
Q. Is Yoshino Hon-kuzu different from ordinary 'kuzu starch'?
A. Much of the commercially sold 'kuzu starch' is actually blended with lower-cost starches such as sweet potato starch. Yoshino Hon-kuzu, by contrast, refers to a highly pure starch made solely from kuzu root, refined through the Yoshino-zarashi method. It is distinguished as a premium, region-specific product made using traditional techniques.