PROJECT Rice Flour

Sep 2, 2022 | Cooking Club

米の粉
PROJECT: Komé no Kona
Rice Flour

In Japanese cookery there are four types of rice flour that are commonlyused. One is made from uruchi mai or “table rice,” several are made from mochi-gomé or “sticky rice” and one is made from a combination of them. The different rice grains are processed by slightly different methods, producing flours of varying texture and viscosity. This viscosity is what the Japanese call ​NEBARI or “stickiness.”

With wheat flour the degree of stickiness, elasticity or chewiness usually depends on the amount of gluten in the flour and there are high-gluten flours (“hard wheat”) best suited to making bread and noodles… and there are low-gluten flours (“soft wheat”) more suitable for cakes and many cookies. 

When it comes to RICE FLOUR, ALL KINDS are GLUTEN-FREE.

Different rice flours can be characterized as high nebari (very sticky, chewy), moderate nebari (less sticky), and low nebari (barely sticky). Depending on the texture and amount of binding action you want in the final product, choose the most suitable rice flour.

This Kitchen Culture Cooking Club PROJECT is about understanding the different kinds of rice flours and how to use them. I’ve created a GUIDE to RICE FLOURS that can be downloaded for your reference.

Then head to the Kitchen Culture page to find out about tsukimi moon-viewing dumplings and how to make them. The classic version calls for using DANGO KO with moderate nebari (my choice when topping them with black sesame sauce or crushed édamamé zunda sauce).

If you prefer very chewy dumplings (my choice when I am topping them with powdery kinako and/or cinnamon) make them using MOCHI KO or SHIRATAMA KO.

If you like a softer more marshmallow-like texture, you’ll find JŌSHIN KO will be best.

To really understand the difference between and among the rice flours, try making the tsukimi dango dumplings with each of the four rice flours and compare.

Please track your kitchen activity with photos and a brief description. Then post your RICE FLOUR ADVENTURES to the Kitchen Culture Cooking Club.

Looking forward to seeing what you make in YOUR kitchen!

My September 2022 newsletter is all about TSUKIMI DANGO.

Moon-Viewing Dumplings

Moon-Viewing Dumplings

月見団子 TSUKIMI DANGO The moon can be seen shining from any place on our planet and people everywhere see beauty in a full, luminous moon. But ritual contemplation of the “moon of the middle autumnal month” (chūshū no meigetsu) has its origins in China. The practice...

Project Champuru

Project Champuru

チャンプルーPROJECT Champuru This Kitchen Culture Cooking Club PROJECT is about making champuru (a stir-fry that is a signature dish of Okinawa) in YOUR kitchen… and sharing with fellow members what you have made. Every household in Okinawa will have its own variation on...

CHAMPURU a Happy Hodgepoge

CHAMPURU a Happy Hodgepoge

チャンプル・CHAMPURU In the local dialect CHAMPURU means “hodgepodge.” It is essentially a stir-fry; the signature dish of Okinawa.  Every household will have its own version though most will include some sort of tōfu and lots of vegetables, most likely bitter melon or what...

Kampyo

Kampyo

干瓢・かんぴょう・KAMPYŌ What is kampyō and how is it processed into edible ribbons? Bulbous fukubé gourds are harvested in the summer and set on a spinning wheel against a sharp blade. The ribbons of gourd that get shaved off are then hung to dry in the sun or well-ventilated...

Explore

Archives