Joshinko (上新粉) is a Japanese non-glutinous rice flour. It is made from milled short grain rice has been washed, dried, and ground down into flour, whereas mochiko and shiratamako are both made from glutinous rice.
The rice is first milled, then washed, soaked, drained, ground very finely in water, and dried. Joshinko is usually used for making dango, Kashiwa Mochi, and Zenzai (Oshiruko). Since it doesn’t include glutinous rice, it can be chewy and doughy in texture compared to Shiratamako (glutinous rice flour).
Product of Japan
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Inventory Last Updated: Apr 25, 2024
