potato starch
Commonly used as a thickener in Japanese cooking, similar to cornstarch. Often used for sauces, soups, and coating for fried foods.
Dissolve potato starch in water and add it to thicken the sauce.
Coating fried chicken with potato starch before frying makes it crispy.
dogtooth violet starch
Historically, starch made from the bulb of the dogtooth violet (katakuri). Today, the term 片栗粉 almost always refers to potato starch, but this original meaning is preserved in the name.
In the past, katakuriko was made from the roots of the dogtooth violet.