From ancient times this gluten-removed wheat paste has been used as an adhesive in mounting paper. Today it is used by conservators and printmakers doing chine-collé for absolutely archival adhesion.

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. Instructions sheet sent with order.

The Jin Shofu we carry is fairly extensively used by conservators in Japan: it is their standard all purpose starch paste.

pH value: 6.5 — 6.2

To neutralize acidity use with an alkaline paper (the ones with clay) such as Fukunishi Udagami and Conservation Kozo Misu

You may sometimes see Jin Shofu referred to as Zen Shofu

Stove-top Cooking
Mix 5 parts cool water (distilled is best) with 1 part (by volume) jin shofu in top of double boiler.
Stir constantly while bringing the water in the bottom pan to a boil.
When the water in the bottom pan begins to boil turn heat down so that the water simmers and continue stirring the paste as it thickens. Do not
allow the paste to boil.
Once the paste has thickened cover the pot with a lid and cook for up to 30 minutes, stirring every 5 minutes. If the paste becomes too difficult to
stir add small amounts of water from the bottom pan.
Allow the paste to cool completely before using; it will thicken as it cools.
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 the quantity prepared (smaller batches take less time) and your microwave. Allow the paste to cool completely before using; it will thicken as it cools. Prepared paste may be diluted with water if required.

Storage and 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 best in a covered container if you keep the surface of the paste smooth and cover it with a layer of distilled water.
Wiping the inside of the paste container with alcohol before filling will help to deter bacteria and extend the life of the paste.

Interested in learning more about preparing and using Jin Shofu wheat starch paste? Read this article from the American Institute of Conservation http://cool.conservation-us.org/coolaic/sg/bpg/annual/v26/bp26-28.pdf