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Rice flour is frequently used in Asian recipes thanks to its thickening properties. It also has the ability to add a stretchy texture to various recipes. It is also gluten-free, making it an excellent choice for baked goods as it helps balance out the density.
In Japanese cuisine, rice flour is traditionally used for making wagashi (Japanese sweets) and senbei (rice crackers.) In recent years, Japanese rice flour has started seeing its use in loaves and pastries, cakes, noodles, and more. One of the most common rice flour varieties in Japan is Joshinko rice flour.
Joshinko (上 新 粉) is a type of Japanese rice flour that is made from uruchimai rice, which is regular Japanese short-grain rice. Japanese white rice is milled first, then it is washed, soaked, drained, ground very finely in water, and then dried.
Joshinko flour is used for recipes such as tempura, kashiwa mochi, kusa mochi, and zenzai. Mochi made from Joshinko rice flour is chewy and doughy in texture compared to Shiratamako, which is another type of Japanese rice flour. Joshinko can also be used as a substitute in making dango or Japanese dumpling balls but it will have a harder texture compared to ones made with Mochiko or Shiratamako.
In Japan, there are two rice varieties that are used in making rice flour: uruchimai and mochigome. Uruchimai is a Japanese non-glutinous/non-sticky short grain which is the same rice eaten during meals. On the other hand, mochigome is glutinous/sticky/sweet rice that is typically eaten in the form of mochi.
Unlike Joshinko rice flour which is made from uruchimai, Mochiko or mochi flour is made from mochigome rice instead. The grains of mochigome are first polished, then washed, strained, dried, and are then milled into flour. Any cake made using Mochiko has a chewy texture. Some Japanese recipes that make use of Mochiko include daifuku, dango, gyuhi, and the wafer of monaka.
Joshinko is usually available in any local Japanese grocery. However, if you can’t buy Joshinko rice flour anywhere near you, you may substitute it with Mochiko or Shiratamako flour. It should be noted that both Mochiko and Shiratamako are made with sticky short-grain rice and so they will have a chewy texture.
Joshinko is a type of Japanese rice flour that is made using regular Japanese short-grain rice. It is often ground into fine flour and used in all various dishes. Some of the most popular Japanese recipes that use Joshinko include kashiwa mochi, tempura, uiro, and the like.
In Japan, rice flour is generally referred to as komeko. It is classified into three categories: confectionery and cooking, bread, and noodles.