Katakuri Ko
かたくりこ, 片栗粉
Starch Powder or dogtooth violet (or potato) starch powder
When I was still fresh in this world, I remember my ailing grandpa had been in bed for a while. Auntie Miyako was preparing something this frail old man could consume. A very simple meal. Put some Katakuri Ko in the bowl, pour boiling water, stir well, and it’s done! Here it is, some glue-like mysterious substance. It’s sticky and tastes slightly sweet. I tried a bit and took a liking, so she prepared a bowl for me. Then, another time, when I was a little older, one of my favourite events was Mochi Tsuki (lit. rice-cake pounding, namely, making). We, children, were in charge of rounding pounded and kneaded dough into individual cakes. So we were stand-by at a table well-covered with Katakuri Ko to prevent cakes from sticking. Another use of the material is to add thickness or viscosity to soup or sauce. Originally made from the plant called Katakuri (Erythronium japonicum), today, many products use potato starch.
(Photo: A Katakuri Ko product with the powder inside.)
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