Mitake - Joshinko Rice Flour 200g

Joshinko

Joshinko (上新粉) Japanese rice flour is flour made from 100% Japanese rice. It is mainly used in the preparation of traditional Japanese pastries (wagashi) such as dango, tsukimi dango, and kashiwa mochi.

Thanks to its fine texture and its ability to form a soft dough after preparation, this Japanese rice flour for dango makes it easy to make Japanese sweets at home. It is also suitable for various cooking recipes, both Japanese and Western.

A Versatile Japanese Flour for Cooking

Joshinko can be used to prepare Japanese dango rice dumplings, but also as an ingredient in certain savory or sweet recipes. It can notably be used to make a light tempura batter or be incorporated into pastries such as biscuits and cookies.

Its convenient small 200g bag allows for easy use at home, without needing to store a large quantity of flour.

Preparation of Japanese Dango

To prepare homemade dango, mix one bag of Joshinko (200g) with about 180ml of hot water or water, then knead until you obtain a soft dough with a texture similar to an earlobe.

Then divide the dough into several portions and steam them for about 25 minutes. After cooking, work the dough until it has a more elastic texture, then form small balls about 2.5 cm in diameter.

Dango can be enjoyed with various accompaniments such as kinako (roasted soybean flour) or sweet red bean paste anko.

Quick Preparation in the Microwave

Joshinko flour can also be prepared in the microwave. Mix the flour with 180ml of water in a suitable container, heat, then knead the dough until it has a homogeneous texture before forming the dango.

Characteristics

• Joshinko (上新粉) Japanese rice flour
• Made with 100% Japanese rice
• Ideal for preparing Japanese dango
• Used for traditional wagashi
• Suitable for sweet and savory recipes
• Can be used for tempura batter and cookies
• Convenient 200g format

Ingredients

Rice