Jin Shofu is highly purified Japanese wheat paste for mounting, bookbinding, and art making.

[ Did you know? ]
Uncooked and well-stored Jin Shofu has a shelf-life of up to 10 years! Keep it away from moisture to preserve its longevity.

COOKING INSTRUCTIONS

Combine 1 part flour to 4 parts water in a non-stick saucepan.
Before cooking, make sure lumps are all dissolved.
Cook over medium-high heat stirring constantly until mixture turns clear then remove from heat.
Allow to cool to room temperature before using paste.
To store: refrigerate in a covered plastic or glass container.

Things to note: Using less water for the initial mixture will yield a thicker paste. Longer cooking time will also lead to a thicker paste. Once cooked, paste will keep in the fridge indefinitely as long as periodically mold is scraped off and it is doused with some distilled water; this however weakens the strength of the paste over time, which might be desirable.

*Click under PRODUCT OPTIONS to see different weight packages and prices.

Book Closure Clasp

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