Domyoji-ko (道明寺粉) is a traditional Japanese coarse rice flour made from glutinous mochi rice (sweet rice). Known for its distinctive chunky texture, the rice grains remain partially visible in the flour, giving it a unique consistency ideal for crafting authentic Japanese confections.
To make Domyoji flour, glutinous rice is first steamed, then dried, and coarsely ground. This process creates what's also known as dried cooked rice, which is then broken into pieces to produce Domyoji-ko. It is most commonly used in classic wagashi such as sakura mochi and tsubaki mochi, where the texture of the rice is both visually and texturally appealing.
The flour takes its name from Dōmyōji Temple in Fujiidera, Osaka Prefecture. According to legend, the temple once prepared and preserved dried steamed rice as part of its offerings. Over time, this practice evolved into a beloved tradition, giving rise to the Domyoji flour we know today.
Recommended Uses:
Product of Japan
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Inventory Last Updated: Jun 14, 2026
