Learn more about rice, grains, and flours used in Japanese cooking, including their uses, storage, recommended brands and where to buy them.
Cake Flour
Learn about cake flour and how you can make it with all-purpose flour and...
Rice + Grains + Flours
Mochi Mugi
Mochi Mugi (もち麦) contains 4 times the amount of fiber found in brown rice,...
Sake Lees (Sake Kasu)
Sake lees or Sake Kasu (酒粕) is basically the leftover by-product from the suspended solids after...
Rice Paper
If you plan to serve this dish for a party and need to make...
Kinako (Roasted Soybean Flour)
Kinako (きな粉, 黄粉) is roasted soybean flour and is widely used in Japanese dumplings called...
Mochi (Rice Cakes)
Mochi (餅) is a Japanese rice cake made of mochigome (もち米), a short-grain japonica...
Potato Starch
In Japanese cooking, we often use potato starch (we call it Katakuriko 片栗粉) to...
Sweet Rice (Glutinous Rice)
What is Japanese Sweet Rice or Glutinous rice? Japanese glutinous rice or sweet rice...
Joshinko
Joshinko (上新粉) is a Japanese rice flour. Joshinko is made from milled short grain rice...
Shiratamako (Sweet Rice Flour)
Shiratamako is a type of glutinous rice flour (also called sweet rice flour) made...
Mochiko (Japanese Sweet Rice Flour)
What is Mochiko? Mochikoもち粉 is a type of glutinous rice flour (or sweet rice...
