Kudzu Kiri

Akizuki Honkudzu, which was praised when it was presented to the lord of the Akizuki Domain, a branch domain of the Kuroda Domain, and was also a gift to the shogunate, is a pure white traditional Japanese food that takes high-quality starch from the root of natural kudzu. Chikuzen Akizuki is blessed with the best climate for making good quality honkudzu. Founded in 1819, Hirokyu Kuzu Honpo, which has been making honkudzu for more than 200 years, collects the roots of natural kannekudzu that grows naturally in the mountains, crushes, squeezes, and precipitates the honkudzu, and exposes them in the famous water of Akizuki. After that, it is dried in the shade for 2 months, and if you let it sit for about half a year to a year, it is made of high-quality honkudzu with a stickiness and good throat that cannot be imitated elsewhere.