Everything about Erythronium Japonicum totally explained
Katakuri (
Erythronium japonicum;
Japanese: 片栗) is a species of
lily native to
Japan,
Korea and northeastern
China.
Uses
Katakuri starch, or
katakuriko (Japanese: 片栗粉), is a
starch originally processed from the
corm of katakuri. Despite having kuri (栗), lit.
chestnut, as part of the word, it isn't processed from chestnuts, but from the corm of this lily.
Katakuriko is now often processed from
potatoes, which are much cheaper, as true katakuriko is now quite costly and is rarely available in stores.
Katakuriko is often used as a sauce thickener. It may also be used to make
tempura, especially when a need to quickly fry ingredients arises because the normal cooking process could damage them through too much heat.
Additional photos
Image:Erythronium japonicum 2006 001.jpg
Image:Erythronium japonicum 2006 007.jpg
Image:Erythronium japonicum 2006 009.jpg
Further Information
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