100g Jin Shofu

Used in Japan for over 1000 years, this powdered wheat starch paste has been used as an adhesive in mounting paper. Today it is used as the first choice for professional paper conservators and artists looking for an ecological adhesive.

Very strong even when diluted, Jin Shofu forms a more flexible adhesive layer than rice starch making it appropriate for many book and conservation applications, chine collé, collage and more.

Jin Shofu requires cooking to prepare it for use. This can be done on the stove-top or in the microwave. Preparation is one part Jin Shofu to three or four parts water, mixed thoroughly. You may need to experiment to obtain the correct consistency for your project. More water will make a thinner paste and longer cooking time will thicken the paste.

For stove-top cooking, place your mixure over a double boiler and stir constantly. When the solution becomes clear remove it from the heat and let it cool to room temperature before using. If preparing in the microwave, cook for 3-4 minutes on high through 30 second intervals, stirring inbetween until the desired thickness is achieved.

For fine paste strain through a Japanese Strainer. Store prepared Jin Shofu in a sealed glass or plastic container in the refrigerator. Cooked Jin Shofu will keep for 1 week.