Sourced from Yoshino (Nara) and Akizuki (Fukuoka) with year-round Japanese supply, consistent quality, and traceability to the prefecture of origin.
MOQ from 20–50 kg.
Premium wagashi and gluten-free desserts — Authentic Japanese gluten-free thickener for kuzu-mochi cubes, warabi-mochi blends, and chilled translucent jellies for café and luxury-retail channels.
L'amidon de kudzu est extrait de la racine tubéreuse épaisse de Pueraria montana. La production traditionnelle japonaise (吉野晒し) repose sur des lavages successifs à l'eau des racines broyées sur plusieurs semaines. Yoshino (Nara) et Akizuki (Fukuoka) sont des centres de production historiques ; le kudzu pur de Yoshino est une catégorie premium produite en continu depuis des siècles.
| Japon | Food Sanitation Act |
|---|---|
| Union européenne | Règles d'importation alimentaire |
| États-Unis | FDA |
| Chine | Vérifier l'importation |
Production is constrained by (1) a winter-only root harvest (November to March, when starch content peaks and the foliage has died back) and (2) the 30- to 90-day cold-water washing cycle of the traditional process. Industry-typical MOQ is 20–50 kg with 8–16 week lead times depending on whether existing stock can be drawn against the current season's production.
Sources · Dernière vérification: 2026-04-26
Connaissance sectorielle — non encore rattachée à une source primaire unique
On the Japanese domestic market a large share of products labelled simply '葛粉' (kuzuko) are actually blends of kudzu starch with sweet potato starch (sometimes only a small fraction is true kudzu). For premium positioning, request '本葛 100%' (100% hon-kuzu) and a starch-composition certificate or a producer attestation. Pricing differs by an order of magnitude, so this is the single most important spec point.
Sources · Dernière vérification: 2026-04-26
Ask for: starch purity (typical hon-kuzu >95%), moisture (≤16%), ash, microbiological limits (total plate count, yeast/mold, coliforms, E. coli), heavy metals (Pb, As, Cd), pesticide residues if claiming organic, and a starch-source certificate confirming Pueraria lobata origin (vs. sweet potato or corn). For export, also request allergen-free statement and non-GMO declaration.
Sources · Dernière vérification: 2026-04-26
Connaissance sectorielle — non encore rattachée à une source primaire unique
Pueraria lobata (kudzu) is classified as an invasive species in the United States, but the regulation applies to live plant material — processed starch is not restricted on those grounds. However, US, EU, and several Asian markets apply standard plant-derived food-import controls; confirm pesticide residue limits on the destination market and ensure the import is correctly declared as 'starch from Pueraria lobata root' rather than 'kudzu plant material'.
Sources · Dernière vérification: 2026-04-26
Premium wagashi and gluten-free desserts
Premium ankake and Japanese restaurant sauce thickener
Sources
Connaissance sectorielle — non encore rattachée à une source primaire unique
Convalescent / wellness 'kuzu-yu' beverages
Sources
Connaissance sectorielle — non encore rattachée à une source primaire unique
Gluten-free baking and binding ingredient
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Connaissance sectorielle — non encore rattachée à une source primaire unique
Inoue Tenkyokudo
井上天極堂
Producteur spécialisé de Yoshino kudzu, fort de 155 ans d'histoire. Procédé exigeant à 10 rinçages à l'eau de source, rendement de seulement 100 g pour 1 kg de racine. Exploitation traditionnelle de boutique de wagashi de kudzu.
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Morino Yoshino
森野吉野葛本舗
Exploitation familiale forte de 450 ans d'histoire. Trois semaines de broyage de la racine, purification par 10 rinçages à l'eau de source. L'infrastructure d'exportation la plus solide parmi les producteurs de kudzu.
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