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 barley is a superfood with high fiber content and nutty flavors. Cook...
Sake Lees (Sake Kasu)
Sake lees, or sake kasu, is a by-product of Japanese sake production. It’s a...
Rice Paper
Rice paper is translucent edible “paper” consisting of white rice flour, tapioca flour, salt,...
Kinako (Roasted Soybean Flour)
Kinako, literally “yellow flour,” is roasted soybean flour. Nutty and tasting similar to roasted...
Kiri Mochi (Rice Cakes)
Kiri Mochi is a dried and precut Japanese rice cake mainly consumed during the...
Potato Starch (Katakuriko)
Potato starch, or katakuriko, is a gluten-free, neutral-tasting flour made from potatoes. The fine...
Japanese Sweet Rice (Glutinous Rice)
Japanese sweet rice, glutinous rice, or mochi rice, is the second most common variety...
Dangoko
Dangoko (“dango powder”) is a blend of powdered uruchimai and mochi rice to make...
Joshinko
Joshinko is fine flour made of Japanese short-grain rice. Use it for wagashi, such...
