What can I substitute for kuzu starch?

Running low on kuzu starch? Here are the best verified substitutes, including how to adjust your measurements.

kuzu starch — ingredient substitution guide — Photo by Silviu Din on Pexels

About kuzu starch

Kuzu starch (also known as kudzu starch) is a fine, white, chalky starch extracted from the root of the kuzu plant, native to Japan and parts of Asia. It is prized in Japanese and macrobiotic cooking for its ability to create clear, glossy, silky-smooth gels and sauces with a neutral flavour and a slightly more refined texture than cornflour. Unlike many starches, kuzu is also valued in traditional Japanese medicine for its purported digestive benefits.

Best substitute

arrowroot flour

Arrowroot is the closest functional substitute for kuzu, producing similarly clear, glossy sauces and gels with a neutral flavour. It thickens at a lower temperature and should not be overcooked or combined with dairy, as it can become slimy.

Use 1 tbsp for every 1 tbsp of kuzu starch

saucesglazespuddingsfruit dessertsdairy-based saucesprolonged cooking

Alternative

cornflour

Cornflour (cornstarch) is a widely available starch that thickens effectively and is an easy swap for kuzu in most savoury and sweet applications. It produces a slightly more opaque result and a less refined mouthfeel compared to kuzu, but works reliably in most recipes.

Use 1 tbsp for every 1 tbsp of kuzu starch

saucessoupsstir-friespuddingsbakingclear glazes

What is kuzu starch called in other countries?

Country	Name
JP	kuzuko (葛粉)
United States	kudzu starch

Common names for kuzu starch

kudzu starchkudzu powderkuzu powderJapanese arrowroot starch

Related ingredients

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1 substitute available

arrowroot

2 substitutes available

xanthan gum

5 substitutes available

gelatine

5 substitutes available

agar agar

5 substitutes available

instant tapioca

5 substitutes available

macrobiotic cooking

Alternative

tapioca starch

Tapioca starch produces a clear, glossy, slightly elastic gel similar to kuzu and works well in both sweet and savoury applications. It can become slightly chewy or stringy if overcooked, so it is best added towards the end of cooking.

Use 1 tbsp for every 1 tbsp of kuzu starch

saucespuddingsglazesAsian dessertsprolonged high-heat cooking

Alternative

potato starch

Potato starch thickens powerfully and creates a relatively clear sauce, making it a reasonable substitute for kuzu in savoury dishes and soups. It is best used off the heat or added at the very end of cooking, as extended heat can cause it to thin again.

Use ¾ tbsp for every 1 tbsp of kuzu starch — it thickens more strongly

soupssavoury saucesgraviesdelicate dessertsprolonged cooking

Alternative

rice flour

Rice flour can be used as a thickener in a pinch, particularly in Asian-style recipes where kuzu would traditionally appear. It produces a slightly cloudier result and a softer gel, and works best in recipes where a perfectly clear finish is not essential.

Use 1½ tbsp for every 1 tbsp of kuzu starch

soupssavoury saucesAsian cookingclear glazesdelicate desserts