#gyuhi mochi

[angel-petals]

Wheat flours (小麦粉/komugiko)

In Japan, white wheat flours are mainly divided into three different categories and differ only in the first character so you can be confident that you are buying wheat flour if you see either of these sets of 力粉 (riki ko) or 力小麦粉 (riki komugi ko).

Bread Flour:強力粉 (kyou riki ko)

Japanese bread flour has a high gluten content with at least 12% protein content. Use this coarse flour for breads, noodles, and dumpling wrappers.

All Purpose flour:中力粉 (haku riki ko)

All purpose flour is likely the least common of the three flour categories in Japan. This flour has around a 9% protein content and moderate gluten viscosity making it suitable for udon noodles and day to day confections.

Cake Flour:薄力粉 (chyuu riki ko)

Cake flour has less than 8.5% protein content and, like its counterparts around the world, has low gluten content. Use this flour for everything from cakes, okonomiyaki (see our recipe here) to tempura!

Whole Wheat Flour: 全粒粉 (zenn ryuu funn)

As in any country, whole-wheat flour weighs more by volume than regular white wheat flours.If you would like to substitute regular flour with whole wheat to get more whole grains/fiber, try substituting half the totalvolume with whole-wheat.

Rice Flours (米粉/komeko)

Rice flours are very common in Japan and you will find many varieties at grocery stores. The most common uses are all for wagashi (Japanese sweets) but the texture of a final product differs depending on the variety of rice flour that is used. Rice flours in Japan are either made of non-glutinous rice (the rice used for dishes such as sushi and oyakodon) and glutinous rice (used for mochi in Japanese cooking and often seen in the US as the main ingredient for mango sticky rice at Thai restaurants).

Fine Rice Flour: 上新粉 (jyoushinko)

Jyoushinko is a fine powder created from polished non-glutinous rice flour. Because it is made of ordinary rice rather than glutinous rice, jyoushinko creates dishes that have a harder texture and are less sticky. The most common uses for jyoshinko are for kashiwa-mochi (red bean rice cake wrapped in oak leaves) and uiro (a sweet rice jelly). Contemporary bakers often also use jyoushinko for baked goods such as cakes.

Sweet Rice Flour: 白玉粉 (shiratamako)

Shiratamako is made up of polished glutinous rice ground into coarse granules. Shiratamako is unique because of its absorbent nature which allows for a smooth and elastic dough. Activate shiratamako by mixing it with cold water and use it to make all types of wagashi (Japanese desserts) such as daifuku and shiratama dumplings.

Glutinous Rice Flour: もち粉 (mochiko)

Mochiko is made of glutinous rice flour and is coarser than shiratamako. Compared to shiratamako, mochiko creates a softer and chewier dumpling. The primary use for mochiko is to add sugar in order to create gyuhi, a primary ingredient for wagashi.

Dango Flour: 団子粉 (dango-ko)

Dangoko is a blend of glutinous and non-glutinous rice. By soaking and drying the two types of rice together and then grinding them, manufacturers are able to create a more chewy texture compared to mochiko and shiratamako. As its name suggests, use this flour to make dango (Japanese dumpling balls).

Other “flours” (粉/kona)

These “flours” are actually often starches and are made from the root of plants native to Japan.

Warabi Starch: わらび粉 (Warabi-ko)

Warabiko is the starch made from the ground roots of the Japanese Warabi plant, also known as bracken. This fiddlehead fern creates a distinctive starch which is mild in sweetness, transparency, and has a jelly-like texture. The most popular use for it is to make warabi-mochi, a jelly-like wagashi (japanese sweet) most often enjoyed with kinako (soybean powder) and kuromitsu (Japanese black syrup).

Kudu Starch: くず粉 (kudu ko)

Kudu starch (also known askuzu) is made fromkudzu, a climbing vine which grows native in Japan. The entire plant is used: the leaves feed livestock, the stems are used for cloth, and the roots are dried and ground to make starch powder. The powder is commonly used as a thickening agent and can be found inwagashi (traditional Japanese sweets) as well as savory dishes.Compared to other starches, kudzu starch does not have a starchy taste and is clear and transparent, making it a superior choice for glosses and in soups, sauces and desserts.

Potato Starch: 片栗粉 (katakuriko)

Katakuriko is the Japanese name for potato starch and is used as a thickener in Japanese cooking. It was originally sourced from dogtooth violet plants but now is sourced from potatoes which are cheaper and more accessible. Make sure not to confuse katakuriko with potato flour as this starch is very fine, has little fiber or protein and has no taste.

Barley Starch: はったい粉 (hattaiko)

Hattaiko is a flour made of roast barley. It is a healthy food that can be used similarly to kinako (soybean powder) and has high fiber and protein contents. Try adding this powder to your sweets or even mixing it into batters for cakes!

[japanese-sweets-2010]

★ Sep. 20, 2019 Toraya, Tokyo: kuriko-mochi (lit. chestnut flour-rice cake) ——– The combination of 1) [outer] beige noodle-like-shaped ‘soboro’ made with the mixture of strained-type chestnut paste and white bean paste and 2) [inner] a ball of strained-type sweet bean paste wrapped in very thin 'gyuhi’ dough. The shop says this cake made its first appearance in 1700. ——– #wagashi #japanesesweets #sweets #tea #teaceremony #chanoyu #food #foodie #dessert #beautifulcuisines #foodart #patisserie #cuisine #japan #japanese #matcha #tokyo #東京 #和菓子 #お菓子 #スイーツ #お茶 #抹茶 #茶道 #秋 #とらや #栗粉餅 https://www.instagram.com/p/B3am5t0AyXo/?igshid=14nbjbj4yt0eg

[takakoloves-jpnsgourmet]

Saiundo  Wakakusa

sweet gyuhi ( soft mochi ) with rice cake powder that is colored green

[japanesefoodie]

😍🍨 Pouring dark brown sugar syrup onto クリームあんみつ Cream-Anmitsu, a cold dessert with a mixture of sweets and top with a scoop of ice cream! _ Although this is a summer dessert, I am so glad it’s still available for winter!! 😭🤤 This Cream-Anmitsu includes sweet azuki red bean paste, small cubes of agar gelatin jelly, boiled salty red bean, gyuhi mochi (a softer and stickier type of mochi), orange, cherry, and a scoop of vanilla ice cream ☺️ _ 📍 Takemura竹むら, Tokyo JAPAN _ #japanesefoodie #japanesefoods #japanesefood #japanlife #japanfocus #japan #traveljapan #explorejapan #japanesefoodie_tokyo #sweets #dessert #icecream #anmitsu #syrup #traditionalfood #tokyo #kanda #instafoodie #instasweet (at 竹むら)

[cookingwithdog]

🍊🍓Fruit Cream Anmitsu🍨 is a refreshing dessert that is also low in calories.😋 http://bit.ly/2VO18rj Enjoy the homemade Gyuhi, soft and tasty mochi and Kanten agar❣️😍 #anmitsu #fruitcreamanmitsu #recipe #あんみつ #フルーツクリームあんみつ #レシピ

[pinimprovement-blog]

Hotcakes Loaded with Little Wandering Kitties

Hotcakes Loaded with Little Wandering Kitties

Cat’s Day

A Japanese housewife, Caroline, creates these lovable cat-themed sweets annually on Cat’s Day (that’s on 22 February in Japan). She started off with making cat shaped nerikiri, a traditional Japanese sweet made by mixing shiro-an (sweetened white bean paste) with gyuhi (made of glutinous rice, similar to mochi but softer), then tinted and sculpted into various shapes and styles…

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[cutesweetyummy-blog]

Kurumi Gyūhi Mochi

[japanese-sweets-2010]

★ May 24, 2019 Kikujudo-yoshinobu, Osaka: korai-mochi (lit. ‘Korai’-rice cake)* ——– Bite-sized 'gyuhi’-type rice cakes wrapped in sweet bean paste 'an’ – ‘koshi-an (strained)’, ‘goma-an (white mixed with sesame)’, 'tsubu-an (chunky)’, 'shiro-an (white)’ and ‘maccha-an (white mixed with matcha)’. Apparently, the cake is made just like 'nigiri (hand-shaped)’ sushi. (The shop’s chef adds and presses the paste to the 'gyuhi’ … you can see the 'shapes/prints of the chef’s fingers’ on the paste.) ——– * A famous Kabuki actor gave the name ‘korai-mochi’ to this cake. ——– #wagashi #japanesesweets #sweets #tea #teaceremony #chanoyu #instafood #instasweets #foodpics #food #foodie #dessert #beautifulcuisines #foodart #patisserie #cuisine #japan #japanese #matcha #osaka #大阪 #和菓子 #お菓子 #スイーツ #お茶 #抹茶 #茶道 #菊壽堂義信 #高麗餅 https://www.instagram.com/japanese_sweets_2010/p/ByOcP9TAEzR/?igshid=1l57mb1ggug1w

[japanese-sweets-2010]

★ Feb. 13, 14, 19, 2019 uguisu-mochi (lit. Japanese bush warbler/Japanese nightingale-rice cake) 1) Kyoto-tsuruya-kakujuan, Kyoto [upper left] 2) Kameya-yoshinaga, Kyoto [upper center] 3) Senbon-tamajuken, Kyoto [upper right] 4) Oimatsu, Kyoto [lower left] 5) Toraya, Tokyo [lower right] ——– 1) Stuffed with chunky-type sweet bean paste ‘tsubu-an’, covered probably with 'gyuhi’ dough and dusted with roasted soybean flour 'kinako’. —- 2) Filled with the mixture of white bean paste, ganache and roasted soybean flour 'kinako’, covered with 'gyuhi’ dough mixed with finely chopped pistachio, and dusted with roasted green soybean flour 'ao-kinako’. —- 3) Stuffed with chunky-type sweet bean paste 'tsubu-an’, covered with 'habutae’ dough and dusted with roasted soybean flour 'kinako’. —- 4) Filled with chunky-type sweet bean paste 'tsubu-an’, covered probably with 'gyuhi’ dough and dusted with roasted green soybean flour 'ao-kinako’. —- 5) Stuffed with strained-type sweet bean paste 'koshi-an’, coverded with 'gyuhi’ dough and dusted with roasted green soybean flour 'ao-kinako’. ——– #wagashi #japanesesweets #sweets #tea #teaceremony #chanoyu #food #foodie #dessert #beautifulcuisines #foodart #matcha #japan #japanese #japantravel #kyoto #tokyo #京都 #東京 #スイーツ #お菓子 #和菓子 #抹茶 #お茶 #茶道 #うぐいす餅 鶴屋鶴壽庵 亀屋良長 千本玉壽軒 老松 とらや #鶯餅 https://www.instagram.com/p/BuKYDycAOVJ/?utm_source=ig_tumblr_share&igshid=e9omqaghc8p2

[japanese-sweets-2010]

★ Nov. 13, 14 & 17, 2018 1) Shogetsu, Kyoto: ochiba-maki (lit. fallen leaf-roll) [upper left] 2) Kameya-yoshinaga, Kyoto: kuri-kinton (lit. chestnut-‘kinton’) [upper right] 3) Nijo-wakasaya, Kyoto: kara-nishiki (lit. China-brocade) 4) Nijo-wakasaya, Kyoto: inoko-mochi (boar day-rice cake) ——– 1) The combination of leaf-shaped 'konashi’ dough and strained-type white bean paste 'shiro-an’. —- 2) Japanese cake made with chestnut paste. The paste is squeezed in a piece of cloth and made into chestnut shape. —- 3) ‘Nerikiri’-type Japanese cake stuffed with strained-type sweet bean paste 'koshi-an’. 'Kara-nishiki’ is one of fine, luxurious antique fabrics. According to one explanation, people in the olden days compared the beautiful fabric to spectacular fall foliage. —- 4) Japanese cake with a filling of chunky-type sweet bean paste 'tsubu-an’ and a covering of 'gyuhi’ dough mixed with some sesame seeds. ——– #wagashi #japanesesweets #sweets #tea #teaceremony #chanoyu #matcha #foodie #dessert #food #japantravel #japanese #kyoto #autumn #京都 #秋 #和菓子 #お菓子 #スイーツ #和スイーツ #抹茶 #お茶 #茶道 #嘯月 #落葉巻 #亀屋良長 栗きんとん #二條若狭屋 唐錦 亥の子餅 https://www.instagram.com/p/BrLzSBLguC6/?utm_source=ig_tumblr_share&igshid=rb6iaqq7oxhg

[japanese-sweets-2010]

★ Nov. 11, 2017 Kawabata-doki, Kyoto: tatsuta-mochi ——– Strained-type sweet bean paste ‘koshi-an’ wrapped with a pink-colored 'gyuhi’ texture. A maple leaf, which is one of the typical autumn symbols for Japanese people, is impressed on its side/top. ——– Apparently, the name of this cake is derived from the Tatsuta River, which flows in the northwest of Nara Prefecture in central Japan and has been known for its scenic beauty with colorful maple leaves since ancient times. ——– #wagashi #japanesesweets #sweets #tea #teaceremony #chanoyu #foodie #dessert #foodpics #sweettooth #japan #japanese #kyoto #京都 #秋 #スイーツ #和スイーツ #お菓子 #和菓子 #お茶 #茶道 #川端道喜 #竜田餅

[japanese-sweets-2010]

★ Aug. 9, 2017 Toraya, Tokyo: 1) yowa-no-tsuki (midnight moon) [upper] 2) inaba-no-tsuyu (dew on a ear of rice) [exclusive items for Toraya’s Kasenkai Club] ——– 1) Japanese cake commonly known as ‘dorayaki (‘gong’ pancake)’, consisting of two pancakes with chunky-type sweet bean paste 'tsubu-an’ in between. ——– 2) Light green-colored white adzuki bean paste 'shiro-an’ wrapped in a 'gyuhi’ texture. Partly dusted with rice cake powder called 'kori-mochi (lit. ice-rice cake)’. ——– #wagashi #japanesesweets #sweets #tea #teaceremony #chanoyu #sadou #chadou #foodie #dessert #japan #japanese #tokyo #スイーツ #和スイーツ #菓子 #お菓子 #和菓子 #お茶 #茶道 #とらや #とらや菓撰会 #夜半の月 #稲葉の露

[japanese-sweets-2010]

★ Sep. 17, 2017 Toraya, Tokyo: 1) kuriko-mochi (lit. chestnut flour-rice cake) [upper] 2) kuri-kanoko (lit. ‘chestnut’-'dappled pattern (seen on a deer)’) ——– 1) The combination of A) [outer] beige noodle-lke-shaped 'soboro’ made of the mixture of strained-type chestnut paste and white bean paste and B) [inner] a ball of strained-type sweet bean paste wrapped in a thin 'gyuhi’ texture. According to the shop, this cake made its first appearance in 1700. ——– 2) Ball of strained-type white adzuki bean paste 'shiro-an’ covered with chestnut pieces candied in sugar syrup (possibly plus agar-agar) and glazed. ——– #wagashi #japanesesweets #sweets #tea #teaceremony #chanoyu #foodie #dessert #foodpics #sweettooth #tokyo #スイーツ #和スイーツ #お菓子作り #お茶の時間 #おかし #お菓子 #和菓子 #お茶 #茶道 #とらや #栗粉餅 #栗鹿の子

[japanese-sweets-2010]

★ May 26, 2017 Kikujudo-yoshinobu, Osaka: korai-mochi (lit. ‘Korai’-rice cake) ——– Bite-sized 'gyuhi’-type rice cakes wrapped in sweet bean paste 'an’ – from the left: 'goma-an (white mixed with sesame)’, 'koshi-an (strained)’, 'maccha-an (white mixed with matcha)’, 'shiro-an (white)’ and 'tsubu-an (chunky)’. Apparently, the cake, which a famous Kabuki actor gave the name 'korai-mochi’, is made just like 'nigiri (hand-shaped)’ sushi. (The shop’s chef adds and presses the paste to the 'gyuhi’ … you can see the 'shapes/prints of the chef’s fingers’ on the paste.) ——– Kikujudo is one of the best-known confectioners in Osaka, having a history of over 180 years. ——– #wagashi #japanesesweets #sweets #tea #teaceremony #chanoyu #sadou #japan #japanese #osaka #スイーツ #和スイーツ #菓子 #お菓子 #和菓子 #お茶 #茶道 #菊壽堂義信 #高麗餅

[cutesweetyummy-blog]

Sentaro - Ayugashi

[cutesweetyummy-blog]

Toraya - Shimokobai