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Mochiko - Rice flour for mochi 300g

651

5,50 € tax incl.

Description : Mochiko is a flour made from sticky rice. This mochiko is obtained by a unique milling method, that makes it really thin and smooth. It is the must have to make mochi, Japanese people favorite dessert. Added to various type of preparation, mochiko gives a more elastic texture.

Flavor : Sticky rice has a high starch content that gives the flour a sweeter taste.

Use : With this rice flour you can make mochi and a great variety of dishes such as : rice noodles, cakes, pizza, etc. You can use it to make mochi pancakes that will be even more fluffy. The mochiko has a texture close to a starch and it helps thicken sauces. It is also possible to use it to coat chicken or fish to make gluten free frying. Unlike komeko, mochiko is not adapted to baking as it does not allow the dough to rise enough. In order to keep the elasticity of your preparations, reheat them before eating and consume within 3 days.

Ingredient : Rice 100% 

Preservation : Keep in a cool place, away from sunlight, heat and moisture.

Origin : Japan

Shelf life : 18 months 

Container : Sachet 

Namisato is a company specialized in the production and sale of rice flour, sesame seeds, as well as the processing of soybeans. Based in the city of Sano, adjacent to the city of Ashikaga in the Tochigi prefecture, this company founded in 1947 was first specialized in confectionery. Its founder, Fujinami Ritsugu, wanted to put the smile back on Japanese people’s face through candies, after the harsh ordeals that the country had experienced during war. It was only in 1973 that the Namisato Company was created. Mindful of 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.

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