Jin Shofu is highly purified Japanese wheat paste for mounting, bookbinding, and art making. [ Did you know? ]Uncooked and well-stored Jin Shofu has a shelf-life of up to 10 years! Keep it away from moisture to preserve its longevity. COOKING INSTRUCTIONS Combine 1 part flour to 4 parts water in a non-stick saucepan. Before cooking, make sure lumps are all dissolved. Cook over medium-high heat stirring constantly until mixture turns clear then remove from heat. Allow to cool to room temperature before using paste. To store: refrigerate in a covered plastic or glass container. Things to note: Using less water for the initial mixture will yield a thicker paste. Longer cooking time will also lead to a thicker paste. Once cooked, paste will keep in the fridge indefinitely as long as periodically mold is scraped off and it is doused with some distilled water; this however weakens the strength of the paste over time, which might be desirable.
