国内調達のメリット
Sourced from Yoshino (Nara) and Akizuki (Fukuoka) with year-round Japanese supply, consistent quality, and traceability to the prefecture of origin.
主要スペック
MOQ from 20–50 kg.
代表的な完成品
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.
ひと目で分かる
- 登録サプライヤー数
- 2 社のサプライヤー
- 標準 MOQ
- 20–50 kg
- 標準リードタイム
- 8–16 weeks (traditional method is slow)
- 産地
- Yoshino (Nara), Akizuki (Fukuoka), Oita, Mie
- カテゴリ
- 食品原料
- 収穫期
- November – March (root dig)
- 国内法規ステータス
- Food Sanitation Act
- 日本語名
- 葛粉
- ローマ字
- Kuzu ko
本原料について
葛粉はクズ（Pueraria montana）の太い塊根から抽出される。日本の伝統的な製法（吉野晒し）では、砕いた根を数週間かけて繰り返し水洗いする。吉野（奈良）と秋月（福岡）が歴史的な産地で、純粋な吉野葛は数世紀にわたる継続生産を誇るプレミアムカテゴリ。
法規ステータス
| 日本 | Food Sanitation Act |
|---|---|
| EU | Food import rules |
| 米国 | FDA |
| 中国 | Verify import |
OEM バイヤー向け FAQ
Q. Why are lead times for kuzuko longer than for other starches?
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.
出典 · 最終確認: 2026-04-26
業界知見 — 単一の一次情報源は未確定
Q. Should I specify '100% hon-kuzu' or accept blended kuzuko?
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.
出典 · 最終確認: 2026-04-26
Q. What COA parameters should I request from a kuzuko supplier?
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.
Q. Are there export-control or invasive-species considerations?
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'.
出典 · 最終確認: 2026-04-26
活用事例
Premium wagashi and gluten-free desserts
- ポジショニング
- Authentic Japanese gluten-free thickener for kuzu-mochi cubes, warabi-mochi blends, and chilled translucent jellies for café and luxury-retail channels.
- 典型配合率
- 8–15% by weight of the liquid base, depending on the desired firmness.
- 配合上の注意
- Dissolve in cold water before heating; gels at approximately 70–80 °C. Re-melts on heating, allowing thermo-reversible textures.
Premium ankake and Japanese restaurant sauce thickener
- ポジショニング
- Substitute for potato or corn starch in restaurant sauces where a glossier, more elastic mouthfeel and cleaner flavor are desired.
- 典型配合率
- 1–3% in finished sauce.
- 配合上の注意
- Slurry in cold dashi or water, add late in cooking, simmer briefly to clarify. Sauce remains glossy on chilled storage longer than corn-starch versions.
Convalescent / wellness 'kuzu-yu' beverages
- ポジショニング
- Heritage 'warming starch drink' positioned for winter wellness lines, often combined with ginger or umeboshi.
- 配合上の注意
- 5–8% kuzuko in hot water with sugar; gives the characteristic translucent, viscous texture.
Gluten-free baking and binding ingredient
- ポジショニング
- Specialty gluten-free flour blends for premium bakeries, where kuzu provides binding and a distinctive snap to crackers and biscuits.
- 典型配合率
- 5–20% of the dry-flour blend.