{"id":9127,"date":"2026-03-10T00:10:51","date_gmt":"2026-03-09T15:10:51","guid":{"rendered":"https:\/\/minoyo.co.jp\/?p=9127"},"modified":"2026-04-29T23:10:49","modified_gmt":"2026-04-29T14:10:49","slug":"kudzu-types-guide","status":"publish","type":"blog","link":"https:\/\/minoyo.co.jp\/en\/blog\/kudzu-types-guide\/","title":{"rendered":"A Thorough Comparison of the Types and Differences of Kuzu Powder: How to Distinguish and Choose Hon-Kuzu (Kudzu Starch) and Processed Kuzu"},"content":{"rendered":"

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Do You Know the Different Types of Kuzu Powder and How They Differ?<\/h2>\n

Kuzu powder is indispensable to making wagashi. Its appeal lies in a beautiful, translucent finish and a distinctive chewy texture.<\/p>\n

But when you look at the packages of kuzu powder lined up in supermarkets, the prices range widely from a few hundred yen to several thousand yen, leaving you wondering which one to choose, don't they? In fact, kuzu powder has a major distinction between \"hon-kuzu\" and \"processed kuzu,\" which differ entirely in raw material, production method, and use.<\/p>\n

In this article, we thoroughly compare the types of kuzu powder from the perspectives of hon-kuzu, processed kuzu, and kuzu starch, and explain in detail the differences in raw material, production method, price, and texture, as well as how to make the ideal choice for each use.<\/p>\n

See Minoyo's Product List Here<\/a><\/p>\n

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What Is Hon-kuzu? The Finest Grade, Made from 100% Kudzu Root<\/h2>\n

Hon-kuzu is the finest grade of kuzu powder, made from 100% starch extracted from kudzu root.<\/p>\n

Kudzu is a climbing vine of the legume family that stores nutrients through photosynthesis during summer and accumulates starch in its roots from autumn into winter. Kudzu roots dug up in the winter mountains are refined by the traditional \"Yoshino-zarashi\" method of crushing, water-rinsing, and settling. In this method, stirring, settling, and water changing are repeated for 10 days to two weeks, carefully removing bitterness and harshness.<\/p>\n

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The distinguishing features of hon-kuzu are a beautiful, translucent finish and a smooth, refined texture. Although its stickiness is weaker than that of other starches, it has an overwhelming smoothness and the advantage of being easy to work with. It is used in premium wagashi such as kuzu mochi and kuzukiri, producing a distinctive translucency and elasticity.<\/p>\n

However, domestically producedHon-kuzu powder<\/a>is extremely expensive because the kudzu harvest is small and refining requires considerable effort. For this reason, crude kuzu refined from foreign-grown kudzu root is sometimes used.<\/p>\n

Source<\/b>Nakai Shunpudo, \"Lifelong Kuzu Path: The 'Kuzu Juku' Comparison of 6 Types of Starch\"<\/a>adapted from<\/p>\n

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What Is Processed Kuzu? Kuzu Powder Blended with Other Starches<\/h2>\n

Processed kuzu is a product in which kuzu starch is blended with other starches.<\/p>\n

After the war, some producers in Kyushu began selling sweet potato starch as kuzu powder. While wild kudzu roots dug and gathered from the mountains yield only about 10% starch, sweet potatoes can be cultivated and have a high starch content, making it possible to produce them cheaply and in large quantities.<\/p>\n

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Today, much of what is generally sold as \"kuzu powder\" is \"Yoshino kuzu,\" a blend of 50% kuzu starch and 50% sweet potato starch, or products blended with potato or corn starch. These tend to have a stronger elasticity than hon-kuzu.<\/p>\n

Processed kuzu is cheaper than hon-kuzu and is suited to everyday wagashi making. However, its translucency and smoothness are inferior to those of hon-kuzu. When purchasing, it is important to check the ingredient labeling and verify the kuzu starch content.<\/p>\n

Source<\/b>Tenkyudo, \"About the Origin of the Kudzu Root Used as Raw Material for Yoshino Hon-kuzu\"<\/a>adapted from<\/p>\n

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How to Distinguish Between Hon-kuzu and Processed Kuzu<\/h2>\n

There are three points for telling them apart.<\/p>\n

1. Checking the Ingredient Labeling<\/strong>
\nHon-kuzu is labeled \"100% kuzu starch\" or \"Yoshino hon-kuzu.\" Processed kuzu is labeled \"kuzu powder,\" and its ingredients include items such as \"sweet potato starch\" or \"potato starch.\"<\/p>\n

2. The Difference in Price<\/strong>
\nHon-kuzu generally costs 1,100 yen or more for 150g. Products you can buy for a few hundred yen are almost certainly processed kuzu.<\/p>\n

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3. The Translucency of the Finish<\/strong>
\nKuzu mochi made with hon-kuzu is yellowish and translucent. Processed kuzu comes out nearly colorless and transparent, or slightly whitish. Products containing a large amount of potato starch turn out especially translucent.<\/p>\n

Changes over time are also a point for telling them apart. Hon-kuzu, Yoshino kuzu, and sweet potato starch turn white after 60 minutes, whereas potato starch and katakuriko turn only slightly white, becoming pure white after being stored overnight in the refrigerator.<\/p>\n

Source<\/b>Nakai Shunpudo, \"Lifelong Kuzu Path: The 'Kuzu Juku' Comparison of 6 Types of Starch\"<\/a>adapted from<\/p>\n

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How to Choose Kuzu Powder by Use<\/h2>\n

How should you use them selectively?<\/p>\n

For Premium Wagashi and Entertaining<\/strong>
\nChoose hon-kuzu (Yoshino hon-kuzu). It is characterized by a beautiful, translucent finish and a smooth, refined texture. It is ideal for wagashi that let you enjoy the true flavor of kuzu, such as kuzu mochi, kuzukiri, and kuzu manju.<\/p>\n

For Everyday Wagashi Making<\/strong>
\nProcessed kuzu (Yoshino kuzu) is suitable. It develops elasticity more easily than hon-kuzu and is reasonably priced. It is well suited to sweets made at home with ease, such as warabi-mochi-style confections and mizu manju.<\/p>\n

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For Thickening in Cooking<\/strong>
\nKatakuriko or potato starch is sufficient. Because kuzu powder is expensive, using a substitute for cooking is common. However, when you want to make the most of the flavor of kuzu, as in kuzuyu, use hon-kuzu.<\/p>\n

When Convenience Is a Priority<\/strong>
\nMinoyo also offers original products such as \"Kuzu-gashi no Tomo\" and \"Shin Kuzu-mochi no Tomo.\" These are products that simplify wagashi production and achieve consistent quality.<\/p>\n

When choosing, it is important to consider the balance among the type of wagashi you want to make, your budget, and the quality you seek.<\/p>\n

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Conclusion: Choosing Kuzu Powder Is About Balancing Use and Quality<\/h2>\n

We have explained the types of kuzu powder and how they differ.<\/p>\n

Hon-kuzu is the finest grade, made from 100% kudzu root, characterized by a beautiful, translucent finish and a refined texture. Processed kuzu, on the other hand, is a product blended with other starches, reasonably priced and suited to everyday use. You can tell them apart by three points: ingredient labeling, price, and the translucency of the finish.<\/p>\n

Using them selectively according to purpose is the secret to making delicious wagashi. Choose hon-kuzu for premium wagashi and entertaining, and processed kuzu for everyday wagashi making. At Minoyo, we offer a wide range of starches, from the finest grades such as hon-kuzu andZuiichi Hon-kuzu<\/a>to potato starch and wheat starch.<\/p>\n

See Minoyo's Product List Here<\/a><\/p>\n\n

\ud83d\udce6 Related Minoyo Products<\/p>