{"id":9119,"date":"2026-03-10T00:10:51","date_gmt":"2026-03-09T15:10:51","guid":{"rendered":"https:\/\/minoyo.co.jp\/?p=9119"},"modified":"2026-09-17T15:42:42","modified_gmt":"2026-09-17T06:42:42","slug":"potato-starch-wagashi","status":"publish","type":"blog","link":"https:\/\/minoyo.co.jp\/en\/blog\/potato-starch-wagashi\/","title":{"rendered":"\u99ac\u9234\u85af\u6fb1\u7c89\u306f\u548c\u83d3\u5b50\u306e\u4f55\u306b\u4f7f\u3048\u308b\uff1f\u900f\u660e\u611f\u3068\u98df\u611f\u306e\u51fa\u3057\u65b9"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/thumbnail-9dbee9e8-1818-493a-bd0b-3ca15a3e2454-1.jpg\" alt=\"\u99ac\u9234\u85af\u6fb1\u7c89\u306e\u548c\u83d3\u5b50\u3078\u306e\u4f7f\u3044\u65b9\" style=\"width: 100%;height: auto;margin-bottom: 20px; max-width: 100% !important; height: auto !important; display: block; margin: 0 auto 20px;\" \/><\/p>\n<h2>What Is Potato Starch? Essential Knowledge Every Wagashi Artisan Should Know<\/h2>\n<p>Potato starch is a starch extracted from potatoes, generally known as \"katakuriko.\"<\/p>\n<p>In the world of wagashi, it has long been prized as a valuable material that produces a beautifully translucent finish and a distinctive chewy texture.<a href=\"https:\/\/minoyo.co.jp\/en\/products\/warabi-powder\/\" target=\"_blank\" rel=\"noopener\">Genuine warabi starch<\/a>Compared with hon-kuzu, it is easier to obtain and offers excellent cost performance, so many wagashi artisans use it on a daily basis.<\/p>\n<p><img decoding=\"async\" style=\"max-width: 100% !important; height: auto !important; display: block; margin: 0 auto 20px;\" src=\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/content-9dbee9e8-1818-493a-bd0b-3ca15a3e2454-1.jpg\" alt=\"\u99ac\u9234\u85af\u6fb1\u7c89 \u7247\u6817\u7c89 \u548c\u83d3\u5b50\u539f\u6599 \u767d\u3044\u7c89\u672b\" \/><\/p>\n<p>The greatest characteristic of potato starch is that gelatinization begins at the relatively low temperature of 60 degrees. This reduces the risk of failure in wagashi making, where delicate temperature control is required. In addition, it has high translucency after gelatinization and is not prone to clouding even when chilled, making it ideal for wagashi that leverage translucency, such as mizu-gashi (water sweets) and kuzu-manju.<\/p>\n<hr>\n<h2>Understanding the Difference from Katakuriko: The Properties of Potato Starch<\/h2>\n<p>A question many people have is: \"Are katakuriko and potato starch the same thing?\"<\/p>\n<p>\u5b9f\u306f\u73fe\u4ee3\u306e\u7247\u6817\u7c89\u306e\u307b\u3068\u3093\u3069\u304c\u99ac\u9234\u85af\u6fb1\u7c89\u3067\u4f5c\u3089\u308c\u3066\u3044\u307e\u3059\u3002\u304b\u3064\u3066\u7247\u6817\u7c89\u306f\u30ab\u30bf\u30af\u30ea\u3068\u3044\u3046\u690d\u7269\u306e\u6839\u304b\u3089\u4f5c\u3089\u308c\u3066\u3044\u307e\u3057\u305f\u304c\u3001\u539f\u6599\u306e\u5e0c\u5c11\u6027\u304b\u3089\u3001\u73fe\u5728\u3067\u306f\u99ac\u9234\u85af\u6fb1\u7c89\u304c\u4e3b\u6d41\u3068\u306a\u3063\u3066\u3044\u308b\u306e\u3067\u3059\u3002\u7f8e\u6fc3\u4e0e\u3067\u306f\u99ac\u9234\u85af\u6fb1\u7c89\u309225kg\u306e\u696d\u52d9\u7528\u898f\u683c\u3067\u53d6\u308a\u6271\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n<p>\u99ac\u9234\u85af\u6fb1\u7c89\u306f\u3001\u30b3\u30fc\u30f3\u30b9\u30bf\u30fc\u30c1\u3084\u5c0f\u9ea6\u6fb1\u7c89\u3068\u6bd4\u8f03\u3057\u3066\u3001\u7c98\u5ea6\u304c\u9ad8\u304f\u5f3e\u529b\u306e\u3042\u308b\u30b2\u30eb\u3092\u5f62\u6210\u3057\u307e\u3059\u3002\u3053\u306e\u7279\u6027\u304c\u3001\u308f\u3089\u3073\u9905\u3084\u845b\u9905\u306e\u3088\u3046\u306a\u3082\u3061\u3082\u3061\u3068\u3057\u305f\u98df\u611f\u3092\u751f\u307f\u51fa\u3059\u79d8\u8a23\u3068\u306a\u3063\u3066\u3044\u307e\u3059\u3002\u305f\u3060\u3057\u7cca\u5316\u3057\u305f\u99ac\u9234\u85af\u6fb1\u7c89\u306f\u51b7\u8535\u3067\u7f6e\u304f\u3068\u786c\u304f\u306a\u308a\u3084\u3059\u3044\u305f\u3081\u3001\u65e5\u6301\u3061\u3092\u6c42\u3081\u308b\u5546\u54c1\u3067\u306f\u4fdd\u5b58\u6e29\u5ea6\u3068\u914d\u5408\u3092\u8a66\u4f5c\u3067\u78ba\u304b\u3081\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<p><a href=\"https:\/\/minoyo.co.jp\/en\/download\/\">See Minoyo's Product List Here<\/a><\/p>\n<hr>\n<h2>Types of Wagashi Where Potato Starch Shines<\/h2>\n<p><img decoding=\"async\" style=\"max-width: 100% !important; height: auto !important; display: block; margin: 0 auto 20px;\" src=\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/content-9dbee9e8-1818-493a-bd0b-3ca15a3e2454-2.jpg\" alt=\"\u308f\u3089\u3073\u9905 \u548c\u83d3\u5b50 \u900f\u660e\u611f \u3082\u3061\u3082\u3061\u98df\u611f \u99ac\u9234\u85af\u6fb1\u7c89\u4f7f\u7528\" \/><\/p>\n<h3>Mizu-gashi That Leverage Translucency<\/h3>\n<p>The field in which potato starch excels most is mizu-gashi that leverage translucency.<\/p>\n<p>\u308f\u3089\u3073\u9905\u3001\u845b\u9905\u3001\u6c34\u307e\u3093\u3058\u3085\u3046\u306a\u3069\u3001\u6dbc\u3084\u304b\u306a\u898b\u305f\u76ee\u304c\u6c42\u3081\u3089\u308c\u308b\u590f\u306e\u548c\u83d3\u5b50\u3067\u3001\u672c\u8568\u7c89\u3084\u672c\u845b\u306e\u4ee3\u308f\u308a\u3001\u307e\u305f\u306f\u4f75\u7528\u3068\u3057\u3066\u4f7f\u308f\u308c\u307e\u3059\u3002\u99ac\u9234\u85af\u6fb1\u7c89\u306f\u7cca\u5316\u5f8c\u306e\u900f\u660e\u5ea6\u304c\u975e\u5e38\u306b\u9ad8\u304f\u3001\u4e2d\u306b\u5165\u308c\u305f\u9921\u3084\u679c\u7269\u304c\u7f8e\u3057\u304f\u900f\u3051\u3066\u898b\u3048\u308b\u305f\u3081\u3001\u8996\u899a\u7684\u306a\u9b45\u529b\u3092\u6700\u5927\u9650\u306b\u5f15\u304d\u51fa\u3059\u3053\u3068\u304c\u3067\u304d\u307e\u3059\u3002\u7f8e\u6fc3\u4e0e\u306e\u30aa\u30ea\u30b8\u30ca\u30eb\u5546\u54c1\u300c\u6c34\u307e\u3093\u3058\u3085\u3046\u306e\u53cb\u300d\u306f\u3001\u6c34\u3068\u7802\u7cd6\u3092\u52a0\u3048\u3066\u52a0\u71b1\u3059\u308b\u3068\u751f\u5730\u304c\u3067\u304d\u308b\u30df\u30c3\u30af\u30b9\u7c89\u3067\u3059\u3002<\/p>\n<h3>\u9905\u83d3\u5b50\u306e\u53d6\u308a\u7c89\u3068\u3057\u3066<\/h3>\n<p>\u7fbd\u4e8c\u91cd\u9905\u3084\u6c42\u80a5\u306a\u3069\u306e\u9905\u83d3\u5b50\u3067\u306f\u3001\u6210\u5f62\u3059\u308b\u3068\u304d\u306b\u751f\u5730\u304c\u304f\u3063\u3064\u304b\u306a\u3044\u3088\u3046\u306b\u3059\u308b\u53d6\u308a\u7c89\u3068\u3057\u3066\u99ac\u9234\u85af\u6fb1\u7c89\u304c\u4f7f\u308f\u308c\u3001\u3079\u305f\u3064\u304d\u3092\u6291\u3048\u307e\u3059\u3002<\/p>\n<h3>Application to Steamed Confections<\/h3>\n<p>\u84b8\u3057\u3088\u3046\u304b\u3093\u306a\u3069\u3001\u84b8\u3057\u3066\u4f5c\u308b\u548c\u83d3\u5b50\u306b\u3082\u4f7f\u308f\u308c\u307e\u3059\u3002\u7f8e\u6fc3\u4e0e\u306e\u300c\u84b8\u3057\u3088\u3046\u304b\u3093\u306e\u53cb\u300d\u306f\u3001\u3053\u3057\u9921\u30fb\u5bd2\u5929\u3068\u4f75\u7528\u3057\u3066\u4f7f\u3046\u84b8\u3057\u3088\u3046\u304b\u3093\u7528\u306e\u914d\u5408\u7528\u539f\u6599\u3067\u3059\u3002<\/p>\n<hr>\n<h2>\u914d\u5408\u3068\u52a0\u71b1\u3067\u898b\u308b\u3068\u3053\u308d<\/h2>\n<p><img decoding=\"async\" style=\"max-width: 100% !important; height: auto !important; display: block; margin: 0 auto 20px;\" src=\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/content-9dbee9e8-1818-493a-bd0b-3ca15a3e2454-3.jpg\" alt=\"\u548c\u83d3\u5b50\u88fd\u9020 \u8077\u4eba\u6280\u8853 \u99ac\u9234\u85af\u6fb1\u7c89\u914d\u5408 \u4f1d\u7d71\u88fd\u6cd5\" \/><\/p>\n<h3>\u914d\u5408\u6bd4\u7387\u306e\u6c7a\u3081\u65b9<\/h3>\n<p>\u99ac\u9234\u85af\u6fb1\u7c89\u3092\u4f7f\u3063\u305f\u548c\u83d3\u5b50\u4f5c\u308a\u3067\u306f\u3001\u6fb1\u7c89\u306e\u6fc3\u5ea6\u3067\u98df\u611f\u304c\u5909\u308f\u308a\u307e\u3059\u3002<\/p>\n<p>\u4f7f\u7528\u3059\u308b\u6fb1\u7c89\u3001\u7cd6\u306e\u91cf\u3001\u72d9\u3046\u98df\u611f\u306b\u3088\u3063\u3066\u9069\u3057\u305f\u6fc3\u5ea6\u306f\u7570\u306a\u308b\u305f\u3081\u3001\u898f\u683c\u66f8\u3092\u78ba\u8a8d\u3057\u305f\u3046\u3048\u3067\u8a66\u4f5c\u3067\u6c7a\u3081\u3066\u304f\u3060\u3055\u3044\u3002\u6c34\u306f\u4e00\u5ea6\u306b\u5927\u91cf\u306b\u52a0\u3048\u305a\u3001\u5c11\u3057\u305a\u3064\u52a0\u3048\u306a\u304c\u3089\u6df7\u305c\u307e\u3059\u3002<\/p>\n<h3>Managing the Gelatinization Temperature<\/h3>\n<p>\u99ac\u9234\u85af\u6fb1\u7c89\u306f60\u5ea6\u524d\u5f8c\u304b\u3089\u7cca\u5316\u304c\u59cb\u307e\u308a\u307e\u3059\u3002<\/p>\n<p>The key to success is to keep the heat at medium to low and to heat while stirring constantly. Rapid heating produces uneven partial gelatinization and causes lumps, so caution is needed. When translucency appears and the whole develops a sheen, that is the sign that gelatinization is complete.<\/p>\n<h3>Techniques for Combining with Other Starches<\/h3>\n<p>\u99ac\u9234\u85af\u6fb1\u7c89\u306f\u3001\u4ed6\u306e\u6fb1\u7c89\u3068\u7d44\u307f\u5408\u308f\u305b\u3066\u98df\u611f\u3092\u8abf\u6574\u3059\u308b\u3053\u3068\u3082\u3042\u308a\u307e\u3059\u3002\u672c\u8568\u7c89\u3068\u4f75\u7528\u3059\u308b\u4f8b\u3082\u3042\u308a\u307e\u3059\u304c\u3001\u5272\u5408\u3068\u4ed5\u4e0a\u304c\u308a\u306f\u8a66\u4f5c\u3067\u78ba\u8a8d\u3057\u3066\u304f\u3060\u3055\u3044\u3002\u5c0f\u9ea6\u6fb1\u7c89\uff08\u6d6e\u7c89\uff09\u3092\u52a0\u3048\u308b\u3068\u900f\u660e\u5ea6\u306f\u4e0b\u304c\u308a\u307e\u3059\u304c\u3001\u6b6f\u5207\u308c\u306e\u3088\u3044\u98df\u611f\u306b\u5bc4\u305b\u3089\u308c\u307e\u3059\u3002<\/p>\n<p>Combining with tapioca starch is effective when you want to emphasize chewiness.<\/p>\n<hr>\n<h2>Points to Note for Avoiding Failure, and Troubleshooting<\/h2>\n<h3>Common Mistakes and How to Handle Them<\/h3>\n<p>The most common mistake in wagashi making with potato starch is \"lumps forming.\"<\/p>\n<p>\u3053\u308c\u306f\u6fb1\u7c89\u304c\u6c34\u306b\u5747\u4e00\u306b\u5206\u6563\u3057\u3066\u3044\u306a\u3044\u72b6\u614b\u3067\u52a0\u71b1\u3057\u305f\u3053\u3068\u304c\u539f\u56e0\u3067\u3059\u3002\u52a0\u71b1\u524d\u306b\u6fb1\u7c89\u3068\u6c34\u3092\u3088\u304f\u6df7\u305c\u3001\u6c88\u3093\u3060\u7c89\u304c\u306a\u3044\u72b6\u614b\u306b\u3057\u3066\u304b\u3089\u706b\u306b\u304b\u3051\u3066\u304f\u3060\u3055\u3044\u3002\u307e\u305f\u3001\u300c\u900f\u660e\u611f\u304c\u51fa\u306a\u3044\u300d\u3068\u3044\u3046\u5931\u6557\u306f\u3001\u52a0\u71b1\u6e29\u5ea6\u304c\u4e0d\u8db3\u3057\u3066\u3044\u308b\u304b\u3001\u52a0\u71b1\u6642\u9593\u304c\u77ed\u3059\u304e\u308b\u3053\u3068\u304c\u539f\u56e0\u3067\u3059\u3002\u5168\u4f53\u304c\u900f\u660e\u306b\u306a\u308a\u30c4\u30e4\u304c\u51fa\u308b\u307e\u3067\u3001\u6df7\u305c\u306a\u304c\u3089\u52a0\u71b1\u3092\u7d9a\u3051\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<p><img decoding=\"async\" style=\"max-width: 100% !important; height: auto !important; display: block; margin: 0 auto 20px;\" src=\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/content-9dbee9e8-1818-493a-bd0b-3ca15a3e2454-4.jpg\" alt=\"\u548c\u83d3\u5b50 \u98df\u611f\u6bd4\u8f03 \u99ac\u9234\u85af\u6fb1\u7c89 \u900f\u660e\u5ea6 \u54c1\u8cea\" \/><\/p>\n<h3>Storage and Quality Control<\/h3>\n<p>Because potato starch dislikes moisture, the basic rule is to store it in an airtight container in a cool, dark place. If it absorbs moisture it hardens and becomes prone to lumping when used. As for storing the finished wagashi, mizu-gashi made with potato starch can be refrigerated, but chilling for a long time tends to make the texture firm.<\/p>\n<p>\u65e5\u6301\u3061\u3092\u8a2d\u5b9a\u3059\u308b\u5546\u54c1\u3067\u306f\u3001\u4fdd\u5b58\u6e29\u5ea6\u3054\u3068\u306e\u98df\u611f\u306e\u5909\u5316\u3092\u8a66\u4f5c\u3067\u78ba\u8a8d\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<h3>\u5ba4\u6e29\u30fb\u6e7f\u5ea6\u306b\u5fdc\u3058\u305f\u5de5\u7a0b\u7ba1\u7406<\/h3>\n<p>\u7cca\u5316\u306e\u9032\u307f\u65b9\u306f\u3001\u6c17\u6e29\u3067\u306f\u306a\u304f\u751f\u5730\u306e\u6e29\u5ea6\u3068\u52a0\u71b1\u306e\u6761\u4ef6\u3067\u6c7a\u307e\u308a\u307e\u3059\u3002\u5b63\u7bc0\u306b\u3088\u308b\u5dee\u306f\u3001\u539f\u6599\u3068\u6c34\u306e\u6e29\u5ea6\u3001\u52a0\u71b1\u4e2d\u306e\u84b8\u767a\u91cf\u3001\u7c89\u306e\u5438\u6e7f\u72b6\u614b\u3092\u6e2c\u3063\u3066\u8abf\u6574\u3057\u3066\u304f\u3060\u3055\u3044\u3002\u6e7f\u5ea6\u306e\u9ad8\u3044\u6885\u96e8\u6642\u671f\u306f\u3001\u6fb1\u7c89\u304c\u6e7f\u6c17\u3092\u5438\u3044\u3084\u3059\u3044\u305f\u3081\u3001\u958b\u5c01\u5f8c\u306f\u7279\u306b\u5bc6\u9589\u4fdd\u5b58\u3092\u5fb9\u5e95\u3057\u307e\u3057\u3087\u3046\u3002<\/p>\n<hr>\n<h2>Summary: Expanding the Possibilities of Wagashi with Potato Starch<\/h2>\n<p>\u99ac\u9234\u85af\u6fb1\u7c89\u306f\u3001\u900f\u660e\u611f\u306e\u3042\u308b\u6c34\u83d3\u5b50\u3084\u3001\u9905\u83d3\u5b50\u306e\u53d6\u308a\u7c89\u306a\u3069\u306b\u4f7f\u308f\u308c\u308b\u6fb1\u7c89\u3067\u3059\u3002<\/p>\n<p>60\u5ea6\u524d\u5f8c\u304b\u3089\u7cca\u5316\u304c\u59cb\u307e\u308b\u7279\u6027\u3068\u7cca\u5316\u5f8c\u306e\u900f\u660e\u5ea6\u306e\u9ad8\u3055\u304c\u7279\u5fb4\u3067\u3059\u3002\u4e00\u65b9\u3067\u51b7\u8535\u3067\u306f\u786c\u304f\u306a\u308a\u3084\u3059\u3044\u305f\u3081\u3001\u4fdd\u5b58\u6761\u4ef6\u306e\u78ba\u8a8d\u304c\u8981\u308a\u307e\u3059\u3002\u672c\u8568\u7c89\u3084\u672c\u845b\u3068\u6bd4\u3079\u3066\u5165\u624b\u3057\u3084\u3059\u304f\u3001\u30b3\u30b9\u30c8\u30d1\u30d5\u30a9\u30fc\u30de\u30f3\u30b9\u306b\u3082\u512a\u308c\u3066\u3044\u308b\u305f\u3081\u3001\u65e5\u5e38\u7684\u306a\u548c\u83d3\u5b50\u88fd\u9020\u304b\u3089\u9ad8\u7d1a\u548c\u83d3\u5b50\u307e\u3067\u5e45\u5e83\u304f\u6d3b\u7528\u3067\u304d\u307e\u3059\u3002<\/p>\n<p>\u6fc3\u5ea6\u306f\u6c42\u3081\u308b\u98df\u611f\u306b\u5fdc\u3058\u3066\u8a66\u4f5c\u3067\u6c7a\u3081\u307e\u3059\u3002\u4ed6\u306e\u6fb1\u7c89\u3068\u306e\u7d44\u307f\u5408\u308f\u305b\u6280\u8853\u3092\u7fd2\u5f97\u3059\u308c\u3070\u3001\u3055\u3089\u306b\u72ec\u81ea\u6027\u306e\u9ad8\u3044\u548c\u83d3\u5b50\u3092\u751f\u307f\u51fa\u3059\u3053\u3068\u304c\u3067\u304d\u308b\u3067\u3057\u3087\u3046\u3002<\/p>\n<p>\u5931\u6557\u3092\u9632\u3050\u30dd\u30a4\u30f3\u30c8\u306f\u3001\u52a0\u71b1\u524d\u306b\u6fb1\u7c89\u3092\u6c34\u306b\u5341\u5206\u5206\u6563\u3055\u305b\u308b\u3053\u3068\u3001\u9069\u5207\u306a\u6e29\u5ea6\u7ba1\u7406\u3001\u305d\u3057\u3066\u7d76\u3048\u305a\u6df7\u305c\u7d9a\u3051\u308b\u3053\u3068\u3067\u3059\u3002\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u99ac\u9234\u85af\u6fb1\u7c89\u3092\u306f\u3058\u3081\u3068\u3059\u308b\u5404\u7a2e\u6fb1\u7c89\u985e\u3084\u3001\u914d\u5408\u6e08\u307f\u306e\u300c\u53cb\u300d\u30b7\u30ea\u30fc\u30ba\u306a\u3069\u3001\u548c\u83d3\u5b50\u88fd\u9020\u3092\u30b5\u30dd\u30fc\u30c8\u3059\u308b\u5e45\u5e83\u3044\u539f\u6599\u3092\u53d6\u308a\u63c3\u3048\u3066\u3044\u307e\u3059\u3002<\/p>\n<p><a href=\"https:\/\/minoyo.co.jp\/en\/download\/\">See Minoyo's Product List Here<\/a><\/p>\n\n<div style=\"background:#f8f5ee;border:1px solid #d4b483;border-radius:6px;padding:16px 20px;margin:32px 0;\"><p style=\"font-weight:bold;margin:0 0 10px;\">\ud83d\udce6 Related Minoyo Products<\/p><ul style=\"margin:0;padding-left:1.4em;\">\n<li><a href=\"https:\/\/minoyo.co.jp\/en\/products\/potato-starch\/\" target=\"_blank\" rel=\"noopener\">Potato Starch (Katakuriko) 25kg<\/a><\/li>\n<\/ul><\/div>\n\n\n<h2 class=\"wp-block-heading\">Please feel free to consult us about commercial procurement and sample requests<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u7f8e\u6fc3\u4e0e\u306f\u4eac\u90fd\u306b\u62e0\u70b9\u3092\u7f6e\u304f\u4eac\u83d3\u5b50\u539f\u6750\u6599\u306e\u5c02\u9580\u5546\u793e\u3067\u3059\u3002\u672c\u8a18\u4e8b\u3067\u53d6\u308a\u4e0a\u3052\u305f\u539f\u6599\u306e\u696d\u52d9\u7528\u8abf\u9054\u3084\u3001\u304a\u8a66\u3057\u30b5\u30f3\u30d7\u30eb\u3001\u30ed\u30c3\u30c8\u30fb\u898f\u683c\u306e\u3054\u76f8\u8ac7\u306a\u3069\u3001\u548c\u83d3\u5b50\u88fd\u9020\u306e\u73fe\u5834\u306b\u5bc4\u308a\u6dfb\u3063\u305f\u63d0\u6848\u3092\u884c\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For Minoyo's business and strengths, please see <a href=\"https:\/\/minoyo.co.jp\/en\/service\/\">Our Business &amp; Why We Are Chosen<\/a> . For the actual flow of doing business, see <a href=\"https:\/\/minoyo.co.jp\/en\/flow\/\">Ordering Process &amp; How to Order<\/a>; for questions, we have compiled them at <a href=\"https:\/\/minoyo.co.jp\/en\/faq\/\">Frequently Asked Questions<\/a> . For individual consultations, please use <a href=\"https:\/\/minoyo.co.jp\/en\/contact\/\">Contact<\/a> or <a href=\"https:\/\/minoyo.co.jp\/en\/download\/\">material download<\/a> to get in touch.<\/p>","protected":false},"excerpt":{"rendered":"<p>Potato starch is a starch extracted from potatoes, commonly known as \"katakuriko.\" In the world of wagashi, it has long been prized as a valuable ingredient that produces a beautifully translucent finish and a distinctive chewy texture.<\/p>","protected":false},"featured_media":9120,"template":"","meta":{"_acf_changed":false,"_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"\u99ac\u9234\u85af\u6fb1\u7c89\u306f\u3001\u3058\u3083\u304c\u3044\u3082\u304b\u3089\u62bd\u51fa\u3055\u308c\u308b\u6fb1\u7c89\u3067\u3001\u4e00\u822c\u7684\u306b\u306f\u300c\u7247\u6817\u7c89\u300d\u3068\u3057\u3066\u77e5\u3089\u308c\u3066\u3044\u307e\u3059\u3002\u548c\u83d3\u5b50\u306e\u4e16\u754c\u3067\u306f\u3001\u900f\u660e\u611f\u306e\u3042\u308b\u7f8e\u3057\u3044\u4ed5\u4e0a\u304c\u308a\u3068\u72ec\u7279\u306e\u3082\u3061\u3082\u3061\u98df\u611f\u3092\u751f\u307f\u51fa\u3059\u8cb4\u91cd\u306a\u7d20\u6750\u3068\u3057\u3066\u91cd\u5b9d\u3055\u308c\u3066\u304d\u307e\u3057\u305f\u3002"},"blog_category":[321],"blog_tag":[322,335,354,360],"class_list":["post-9119","blog","type-blog","status-publish","has-post-thumbnail","hentry","blog_category-column","blog_tag-ingredients","blog_tag-japanese-sweet","blog_tag-kuri","blog_tag-starch"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u99ac\u9234\u85af\u6fb1\u7c89\u306f\u548c\u83d3\u5b50\u306e\u4f55\u306b\u4f7f\u3048\u308b\uff1f\u900f\u660e\u611f\u3068\u98df\u611f\u306e\u51fa\u3057\u65b9 | \u4eac\u83d3\u5b50\u30fb\u548c\u83d3\u5b50\u539f\u6599\u306e\u5c02\u9580\u5546\u793e<\/title>\n<meta name=\"description\" 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