Joshinko (上新粉) is a traditional non-glutinous rice flour made from short-grain Japonica rice. Unlike mochiko (もち粉) and shiratamako (白玉粉)—which are made from glutinous (sticky) rice—joshinko is milled from regular white rice, giving it a slightly firmer, doughier texture.
To produce joshinko, rice is milled, washed, soaked, finely ground in water, then dried. This results in a smooth, pale flour ideal for many classic Japanese sweets and dumplings.
Joshinko is commonly used in:
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Kashiwa Mochi (柏餅) – oak leaf-wrapped mochi
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Zenzai (ぜんざい) – sweet red bean soup with dumplings
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Dango (団子) – skewered dumplings often served with syrup or soy glaze
Because it contains no gluten and no glutinous rice, joshinko provides a pleasantly chewy and slightly elastic bite, making it perfect for steamed or pan-cooked sweets.
Product of Japan
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Inventory Last Updated: Jun 07, 2026
