What is Katakuri?

Katakuri is a type of lily that is originally from Japan and is used as a traditional basis katakuri-ko , a powder starch used in cooking. Starch is made of finely ground lily. Katakuri-ko is a basic ingredient in many Japanese dishes from soups to fried TEMPURA dishes. As a result, lilies are very demanding and often quite expensive. Most modern manufacturers produce starch at least partially from potatoes as a means to limit costs.

Lested, known scientifically as erythronium of the Japanese , comes from central and northern Japan, Korean Peninsula and most of Eastern China. Although he is a member of the Lily family, he is commonly referred to as "Dogtooth purple". This is probably at least partly because of its color. Flowers that appear for only a few weeks every spring carry a distinctive purple shade.

The roots and lily bulbs are edible and have in a number of different local meals. Cooking with catacuri often requires some patience because the plant is a hardIt gives and fibrous, but often provides a large number of nutrients. The most popular use for bulbs is by far the preparation of Japanese starch cooking and thickening the sauce known as Katakuri-Ko or Katakuriko. Starch carries neither the taste or smell and is liberally used in a number of meals. It can add a non -intensive substance to soups and is often used to maintain moisture in fried or fried meat and vegetables.

The grinding of starch bulbs was simple for primitive chefs in early Japan and is a good example of using local resources and using all parts of the plant. Flowers in most communities grew wildly and it was easy to find and dig them. Today, the same harvest is often much more expensive, not to mention significantly less comfortable. Much of this has to do with the Relat Plantsnedostatek, as well as the growing demand for bulb from Japanese chefs around the world.

In nature, the plant is what is called annual - flowers of flowers and greenery die out every year, but the bulb will produce new greenery everyU Jaro. One bulb will often bloom for decades. One of the primary ways of spreading flowers is the division of the bulb. Growing flowers from seeds is possible, albeit much more time consuming.

Often, the supply of Lily cannot live according to the requirement of the Katakuri market, both inside and outside Japan. Plants can be commercially cultivated, but often devoted to growing into maturity. Mature bulbs make the best starch, which makes harvesting a long and intense process.

The vast majority of catacuri on the market are made completely or from potatoes. Potatoes are much easier and cost -effective to grow and lend similar texture quality. Modern chefs tend to consider the term "katikuri" as something like a general term for starch and do not necessarily expect a product based on bulbs. The real starch Katakuri is available on some special markets and is often mixed with potato -based products for a more authentic feeling.However, such products are often much more expensive to deter more expensive chef.