Domyoji-ko (道明寺粉) is a rough flour of mochi rice (sweet rice) that has a chunky consistency with rice still visible in the flour. We steam glutinous rice, dry and grind to make Dōmyōji dried cooked rice. Then we break it into pieces to make Dōmyōji flour. It is mostly used as material for Sakura mochi and Tsubaki mochi.
Dōmyōji is a temple in Fujīdera-city in Osaka prefecture. Once in Dōmyōji temple they provided an offering removed from the altar and the offering is beloved by people. Therefore the temple has started to keep the dried cooked rice previously. This story is said to be the beginning of this flour.
Product of Japan
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Inventory Last Updated: Feb 21, 2024