Katakuri

Katakuriko (Japanese: ???) is a starch originally processed from the corm of Erythronium japonicum or katakuri (??). It is now processed from potato which is available much cheaper. The real katakuri starch is now quite costly and is rarely available in a store. Despite having kuri (?), lit. chestnut, as a part of word, it is not processed from chestnuts. Katakuri is also called Dogtooth violet.

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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.

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The most exotic use of katakuri is to use katakuri starch to simulate bukkake where it will be mixed with water to archive desired thickness. It may even be sweetened for an easier consumption. This mix is virtually undistinguishable from the real semen and thus widely used to offer more dramatic sequences.

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Japanese: When used as an adjective, Japanese refers to anything that originates from Japan. It may refer to more than one article:...

Starch: Starch is a complex carbohydrate which is insoluble in water. Starch (in particular cornstarch) is used in cooking for thickening sauces. In industry, it is used in the manufacture of adhesives, paper, and textiles....

Corm: A corm is a short, vertical, swollen underground stem of a plant (usually one of the monocots) that serves as a storage organ to enable the plant to survive winter or other adverse conditions such as summer drought and heat (estivation). A corm is typically surrounded by protective skins or tunics. ...