At a glance
| Japanese name | 葛粉 |
|---|---|
| Romaji | Kuzu ko |
| Category | Food ingredients |
| Regions of origin | Yoshino (Nara), Akizuki (Fukuoka), Oita, Mie |
| Harvest season | November – March (root dig) |
| Typical MOQ | 20–50 kg |
| Typical lead time | 8–16 weeks (traditional method is slow) |
| Japan regulatory status | Food Sanitation Act |
| Suppliers listed | 3 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
| Japan | Food Sanitation Act |
|---|---|
| EU | Food import rules |
| United States | FDA |
| China | Verify import |
Japanese suppliers
Inoue Tenkyokudo
井上天極堂
Gose (Yoshino), NaraEst. 1870Yoshino Hon-Kudzu, 10-rinse spring water process
Morino Yoshino
森野吉野葛本舗
Uda (Yoshino), NaraEst. 1570English supportExport experience450-year Yoshino producer; strongest export infrastructure
Hirokyu Kuzu Honpo
廣久葛本舗
Asakura (Akizuki), FukuokaEst. 1819Akizuki Hon-Kudzu; 2-month shade dry + 6m-1y aging
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Last updated: 2026-04-24