This high-quality potato starch is a common ingredient in many Japanese dishes. A very versatile condiment, Katakuri is used in everything from fried foods to thickening soups and sauces, and even making various desserts. It's also a great alternative to wheat flour or tempura flour because it is gluten-free, and packed with potassium and other nutrients. This particular brand of potato starch is cultivated in the Tokachi region of Hokkaido, well-known for the rich, fertile land that produces high-quality potatoes. Ways to Use Katakuri Potato Starch: - Dissolve the powder in water (powder 1: water 2) to make a paste, before adding to soup, stew, sauces, tare, or a marinade.- Dust over foods such as meatballs or stuffed vegetables before cooking to enhance the taste and umami of the other ingredients inside, as well as to prevent crumbling when the meatballs are cooked.- Coat ingredients such as meats, seafood, and vegetables when deep-frying foods to improve the crispy texture. Ingredients: Potato Starch.
