Kuzu Powder - 400 g
Traditional Japanese starch for a silky, glossy texture.
Sosa Kuzu is a starch extracted from kudzu root, traditionally used in Japanese cuisine for finely thickening preparations. It gives creams, coulis, glazes, and sweet sauces a silky, translucent, and glossy texture, with no lingering taste or pasty effect.
Technical characteristics
Recommended applications
- Glossy and translucent glazes and coulis
- Sweet creams and sauces with a silky texture
- Traditional Japanese cuisine and Asian pastry
- Gluten-free applications requiring a smooth finish
Note: always dissolve the kuzu in a little cold liquid before adding it to the hot preparation, as you would with a classic starch, to avoid lumps. Dosage confirmed on the official Sosa technical data sheet: 5 to 10 g/L to thicken a sauce, 20 g/L for a gelling effect.
Complete technical data sheet
| Brand | Sosa |
| Packaging | 400 g professional jar |
| Origin | Kudzu root starch (Pueraria lobata), 100% |
| Taste | Neutral, with no lingering taste |
| Composition | Gluten-free |
| Storage | Between 15 and 25 °C, in a dry place, DVC 8 months |
| Allergens | No major allergens declared by the supplier (100% root starch); refer to the batch label for confirmation |
Frequently asked questions
How can lumps be avoided when using kuzu?
Always dissolve the powder in a little cold liquid before incorporating it into the hot preparation, exactly as you would with a classic starch.
Is kuzu suitable for gluten-free recipes?
Yes, it is a naturally gluten-free starch, suitable for this type of preparation.
What texture does kuzu produce?
A silky, translucent, and glossy texture, with no lingering taste or pasty effect, particularly sought after for glazes.
To go further
- Order Preparation: 0 to 2 working days
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- FR, BE, DE: based on weight
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