Acorn Starch

Acorn Starch is a beige-coloured, finely-ground powder.

To make it, acorns are ground and soaked. The grindings are discarded, but the resulting sediment is collected from the water is collected.

Though called a "starch" in English, it is used more as a flour than as a thickener. In Korea, it is used to make various forms of noodles from.
Called "mook" in Korea.

Also called:

Acorns

Acorn Flour, Acorn Starch, Chestnut Flour, Nut Meals

French Flours, German Flours, Italian Flours, Potato Flour, Rice Flour, Rye Flour, Sorghum Flour, Wheat Flour