片かた栗くり粉こ

noun

potato starch

Commonly used as a thickener in Japanese cooking, similar to cornstarch. Often used for sauces, soups, and coating for fried foods.

• とろみをつけるために片かた栗くり粉こを水みずで溶といて加くわえます。

  Dissolve potato starch in water and add it to thicken the sauce.

• 唐から揚あげに片かた栗くり粉こをまぶして揚あげると、カリッと仕し上あがります。

  Coating fried chicken with potato starch before frying makes it crispy.

noun

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.

• 昔むかしは片かた栗くり粉こはカタクリの根ねから作つくられていました。

  In the past, katakuriko was made from the roots of the dogtooth violet.