Tempura Flour

This tempura flour is one of the lightest on the market. Its perfect texture before cooking will give the ideal finesse to your frying, whether you choose to coat a shiso leaf, a slice of pumpkin, or a plump shrimp.

Usage: This flour will primarily be used to make Japanese tempura batter - first sifted, then mixed with cold water, and finally plunged into a bath of boiling oil to create a thermal shock. Your vegetable or seafood tempuras will come out perfectly crispy. A delicate seasoning of the batter will make your final fritters even more flavorful. Tempura is typically served with a separate bowl of rice, or arranged on top in a donburi; dipped in a broth with soba or udon; or even placed on a bamboo mat with Tentsuyu sauce as a seasoning.

Storage: Seal the bag tightly. Store the flour away from sunlight, heat sources, and moisture.

Ingredients: Wheat flour, starch, corn powder, modified starch, salt, raising agents (E500, E575, E336), vegetable protein, emulsifier (E473), curcumin coloring (E100), yeast extract.

Shelf life: After opening: 12 months in its original sealed bag, or transferred to an airtight container.