Origin Tochigi, Japan
Usage Beyond making mochi, it has many uses: rice noodles, cake dough, pizza dough, etc. You can use it to make mochi pancakes, which will be even softer. Similar in appearance to starch, mochiko can also thicken sauces and can be used as an emulsifier. It can also be used to coat chicken or fish to make gluten-free fried foods. Unlike komeko, mochiko is not recommended for baking, as the dough does not rise sufficiently. To maintain the elasticity of your dishes, it is best to reheat your prepared dishes and eat them quickly.
Pastry

Flours

Mochiko - Rice flour for mochi 300g

Mochiko - Rice flour for mochi 300g
6,00 €
6,00 €

Ref. 651

In stock

Description

Mochiko is a flour made from glutinous rice and obtained through a unique milling technology, making it fine and smooth. It is the ingredient of choice for making mochi, the Japanese favorite dessert. Added to your various preparations, mochiko adds a more elastic texture and a savory taste.

Flavor

Since glutinous rice has a high starch content, this flour has a milder taste.

Preservation

Store in a cool place away from sunlight, heat and humidity.

Ingredients & Allergens

100% rice

Nutritional Values

View full details
Origin Tochigi, Japan
Usage Beyond making mochi, it has many uses: rice noodles, cake dough, pizza dough, etc. You can use it to make mochi pancakes, which will be even softer. Similar in appearance to starch, mochiko can also thicken sauces and can be used as an emulsifier. It can also be used to coat chicken or fish to make gluten-free fried foods. Unlike komeko, mochiko is not recommended for baking, as the dough does not rise sufficiently. To maintain the elasticity of your dishes, it is best to reheat your prepared dishes and eat them quickly.
Pastry
Namisato
The producer

Namisato

Namisato Company is a company specializing in production and sale of rice flour, sesame seeds, as well as in the processing of soybeans. Based in the Sano City, in Tochigi Prefecture and adjacent to the city of Ashikaga, this company, founded in 1947, originally produced confectionery. Its founder, Fujinami Ritsugu, wanted to bring smiles to the faces of the Japanese through confectionery, after the harsh trials of the war that marked the country. It was not until 1973 that the Namisato Company was created. Concerned with recent health and environmental issues, Namisato advocates production in harmony with nature and traditions. Close to consumers, the company develops products that meet their needs and prioritizes food safety, obtaining certification in 2019.