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Other Logistics Provider is for Metro Manila Orders Only.Katakuriko is starch that is extracted from a potato. The cells of the root of the potato plant contain starch grains. In order to extract these starch grains, the potatoes have to be crushed. When the potatoes are crushed, the starches are released. After this process is completed, the starch is washed out and dried to a powder form. This powder form is referred to as potato starch or Katakurio.

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.

In modern Japanese cooking, Katakuriko is used as a thickener. Katakuriko takes the place of cornstarch. This potato starch is used in soup recipes that require a thick sauce, like tension-han.

Katakuriko can be used as a food coating when preparing the meat for deep frying. Katakuriko takes the place of traditional flour. This type of flour is made from wheat and absorbs more oil than Katakuriko. Katakuriko gives a crisper coating to the meat. Katakuriko offers the advantage of quicker frying times, with fewer chances of burning.