Katakuri
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 Erythronium japonicum
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| Erythronium japonicum Decne. |
Katakuri (Erythronium japonicum; Japanese: 片栗) is a species of lily native to Japan, Korea and northeastern China.
[edit] 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 a part of word, it is not processed from chestnuts, but from the corm of this lily.
Katakuriko is now often processed from potato which is available much cheaper. True katakuri is now quite costly and is rarely available in a store.
Katakuri is used in a variety of food to add the distinctive sticky thickening to the sauce. It may also be used to make tempura especially when a need to quickly fry ingredients arises because of damage the heat could do to them might be too much by the normal cooking process.
[edit] Additional photos
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