To improve the mechanical properties of Hanji, starches such as maize, konyaku, and wheat powders were added at various concentrations in the manufacturing processes of Hanji. The effect of starches on the physical properties of Hanji was as follows. Filling rates of surface of hanji were increased with the increase of the concentration of starch. Hanji surface were completely filled at the 3.0% konyaku treatment. Konyaku powder showed higher filling rates than maize and wheat powder. The breaking length was increased with the increase of filling rates. Konyaku powder showed the highest breaking length: Tear index of hanji treated with maize and wheat powder were a little improved but that of hanji treated with konyaku powder were a little decreased compared to non-treated hanji. In conclusion, starch treatment showed the increase of the breaking length, but no effect on tear index.