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starchpaste



at some time i heard that the japanese used to cook their paste and
bury/keep it in a cool place for a long period until needed.
supposedly  while stored the paste underwent a change to the effect that
when brought out to be used, it would not spoil anymore?
i have been unable to locate a source for this information. i would
appreciate sources/comments.
thank you
Gudrun Aurand
Bookbinder/Conservator
Wahington State University
Pullman, WA 99164-5610
aurandg@wsunix.wsu.edu


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