Jin Shofu - 500g

This archival-grade powder starch can be cooked into a paste. 

Preparation Method:  Measure out 1 part starch and 4-5 parts water.  Mix a small amount of water into the starch, turning it into a slurry, breaking down any lumps.  Let sit for a few minutes.  Combine the remaining water and slurry into a double boiler set up.  Heat and stir the mixture until it turns translucent.  Continue to cook for another 5-10 minutes.  Remove and allow to cool to room temperature.  Store in a clean container.  Refrigerating the paste will extend its shelf life.  Discard when the paste smells sour or there is signs of mold.  Prior to use, force through a sieve to remove any lumps.  Can be thinned with water.

Alternative Microwave Method:  Prepare mixture as above, but place in a tall microwave save container.  Initially microwave for one minute.  Stir and continue to cook for another 30 seconds.  Repeat the cycle until the mixture turns translucent.

Not for consumption!  Use only as a bookbinding material.