Mochiko is a special type of gluten-free rice flour made from a glutinous, short-grain sweet rice calledmochigome, or “sticky rice”. It’s traditionally used to add a chewy texture to many Japanese pastries, baked goods and sweets. The mochigome for this mochiko comes from Niigata Prefecture, a region in Japan known for its high-quality rice and sake.
Our producer, Yamashiroya, was established by its founding mother, Sada Sanada, in 1904. The company celebrated its 100th anniversary in 2004 and continue to grow their produce by hand, relying on the wisdom and experience of their farmers who cultivate the rich soil and resulting high-quality crops. After being run by four generations of women, the company is now in its fifth generation and is run by the family’s young son.
Suggested uses: Use in traditional Japanese sweets or Japanese-inspired pastries.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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