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
Gluten-Free Flour
The best gluten-free flour made of garbanzo bean flour, potato starch, whole grain white...
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...
Dangoko
What is Dangoko Dangoko (団子粉, だんご粉) is primarily used to make dango, sweet rice...
Joshinko
Joshinko (上新粉) is a Japanese rice flour. Joshinko is made from milled short grain rice...
