Rice flour

Japanese flours (rice flour, buckwheat flour, wheat flour…) are everywhere in the most famous Japanese recipes: mochi, tempura… We have selected the best for you.

Japanese flours are remarkable for several reasons. They benefit from ideal conditions: although arable land in Japan is rare due to the mountainous topography of the territory, it is mostly particularly rich and fertile.

Wheat and buckwheat that grow on the volcanic "andosols" of Hokkaido, for example, are known for producing exceptional flours with which the best noodles in the country are made. Good soil = good grain = good flour.

Another major advantage of Japanese flours: the soils from which they come are irrigated by water that is extremely low in limestone. This means it cannot alter the taste of local vegetables, fruits, and grains. Once again, we must thank the local volcanic rock and its filtering properties.

One last advantage and we stop: the polishing of rice and the grinding of matcha have made the Japanese experts in "spraying." Local flours are therefore produced in highly advanced machines, sometimes to the micron. It's up to you to transform them into soba or mochi!

We agree, it may seem strange, but the Japanese talent for flour is real. The world still owes them tempura flour and panko, those fragments of dry bread that make for magnificent frying every time.

Let's also mention the roasted soybean flour "kinako" which is so pleasant on mochi and other desserts, but also the potato starch "katakuriko" which holds the secret to Japanese fried chicken, the famous "kara-age." As always, we have one piece of advice: go for it.