Raw material / 原材料Food ingredients

Kudzu Starch

葛粉 (Kuzu ko)

At a glance

Japanese name葛粉
RomajiKuzu ko
CategoryFood ingredients
Regions of originYoshino (Nara), Akizuki (Fukuoka), Oita, Mie
Harvest seasonNovember – March (root dig)
Typical MOQ20–50 kg
Typical lead time8–16 weeks (traditional method is slow)
Japan regulatory statusFood Sanitation Act
Suppliers listed3 suppliers

About this ingredient

Kudzu starch is extracted from the thick tuberous root of Pueraria montana. Traditional Japanese production (吉野晒し) involves repeated water-washing of crushed roots over several weeks. Yoshino (Nara) and Akizuki (Fukuoka) are historic production centers; pure Yoshino-kuzu is a premium category with centuries-long continuous production.

Regulatory status

JapanFood Sanitation Act
EUFood import rules
United StatesFDA
ChinaVerify import

Japanese suppliers

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Last updated: 2026-04-24