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Joshinko, or non-glutinous rice flour, is made from short grain rice. It is perfect for making shiratama, mitarashidango, sakuramochi, and kashiwamochi.

Harder to find than its stickier and more ricey counterpart, mochiko (sweet glutinous rice flour), joshinko is finer in texture and has a milder flavor – perfect for making delicate Japanese sweets.

Use joshinko for the Japanify recipe by Yoko: Kinako-Dusted Mitarashi Dango. See all wagashi (Japanese sweets) recipes here.

Features:

  • Capacity: 250 g
  • Packing: Dried rice flour in plastic bag
  • Made in Japan