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Jin Shofu
Jin Shofu, or wheat starch paste, has been used in Japan for over 1000 years and is still the adhesive of choice for conservators and artists there. 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.
Instructions
Materials
Stove-top Cooking
Mix 5 parts cool water (distilled is best) with 1 part (by volume) jin shofu in cooking pot.
Stir constantly while bringing to a boil on high heat.
When it begins to boil turn heat to medium and continue stirring. Cook until desired consistency is reached. This may take up to 30 minutes for larger batches.
Allow the paste to rest for a few minutes before using. Prepared paste may be diluted with water if required.
Microwave Cooking
Mix 5 parts cool water (distilled) with 1 part jin shofu in a deep microwaveable bowl.
Place in microwave and turn on high for 20-30 seconds. Remove bowl and stir.
Place bowl back in microwave for 20-30 seconds. Remove and stir again.
Repeat for a total cooking time of 3 to 4 minutes, or until desired consistency is achieved.
Total cooking time will depend on your needs and your microwave.
Allow the paste to rest a few minutes before using.
Storage & Straining
If you will be straining your paste in order to get the finest consistency decide how much you will be using right away and strain only that amount. The remainder of the paste will keep longer if it hasn’t been strained.
Prepared jin shofu will keep in a covered container in the refrigerator for up to one week. Wiping the inside of the paste container with alcohol before filling will help to deter bacteria and extend the life of the paste.
