Seijuhama-ko 2.5kg×8

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Basic Information

Product Category

Beans and Their Processed Products

Product Genre

Seijuhama-ko

Product Name

Seijuhama-ko

Specification

2.5kg×8

Seijuhama-ko 2.5kg×8Features of

Seijuhama-ko (2.5kg×8) is a premium rice flour made by grinding carefully selected domestic rice. Characterized by its fine particles and whiteness, it is widely used for kashiwa-mochi, kusa-mochi, and wagashi in general made with joshin-ko (rice flour). It produces a moderate stickiness and smooth texture, making it a key material that shapes the finish of wagashi. We deliver consistent quality and supply for foodservice use.

Seijuhama-ko 2.5kg×8Main Uses of

Kashiwa-mochi・Kusa-mochi

Kashiwa-mochi and kusa-mochi made with rice flour (joshin-ko) come out with elasticity and firmness. An essential material for wagashi of the Boys' Festival and of spring and summer.

Dango・Soft Mochi Confectionery

As a main raw material for wagashi made with rice flour, such as dango and uchiwa-mochi. A variety of textures can be enjoyed by adjusting the amount of water and steaming time.

Rice Flour Bread・Western Confectionery Applications

With the growing interest in gluten-free options, applications for Western confectionery and breads are also expanding. We also welcome consultations on blending.

Seijuhama-ko 2.5kg×8Frequently Asked Questions about

Frequently asked questions

Q

Please tell me the storage method.

Store in a cool, dark place away from high temperature, humidity, and direct sunlight. As it absorbs moisture easily, transfer to an airtight container after opening.

Q

What is the difference from joyo-ko?

Joyo-ko is a flour made from yam, characterized by a fluffy texture. Rice flour is made from rice and is characterized by its elasticity and firmness. Please choose according to your application.

Q

Where is it produced?

We use domestic rice. Please contact us for details.

Request a Product Catalog

Please feel free to reach out with any questions about raw materials or products, or to request materials.
Our dedicated staff will respond with care.

Seijuhama-ko 2.5kg×8Products Related to

Shiratama-ko (Glutinous Rice Flour) 20kg

Shiratama-ko (Glutinous Rice Flour) 20kg, characterized by a smooth mouthfeel and elasticity. It is a powdered raw material for wagashi that is easy to use for making shiratama dumplings and wagashi.

Whole-Grain Domyoji 20kg

Round-grain domyoji-ko 20kg makes the most of the rice grain's presence. It is a domyoji that is easy to use for wagashi where texture and appearance matter, such as sakura mochi.

Chu-ara Domyoji (3-Split) 20kg

Medium-coarse domyoji-ko (three-way split) 20kg makes the most of grain texture and satisfying bite. It is a domyoji-ko for wagashi that is easy to use for confections such as sakura mochi.

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Request a Product Catalog

Please feel free to reach out with any questions about raw materials or products, or to request materials.
Our dedicated staff will respond with care.

Seijuhama-ko 2.5kg×8

Basic Information

Product Category

Beans and Their Processed Products

Product Genre

Seijuhama-ko

Product Name

Seijuhama-ko

Specification

2.5kg×8

Seijuhama-ko 2.5kg×8Features of

Seijuhama-ko 2.5kg×8Main Uses of

Kashiwa-mochi・Kusa-mochi

Kashiwa-mochi and kusa-mochi made with rice flour (joshin-ko) come out with elasticity and firmness. An essential material for wagashi of the Boys' Festival and of spring and summer.

Dango・Soft Mochi Confectionery

As a main raw material for wagashi made with rice flour, such as dango and uchiwa-mochi. A variety of textures can be enjoyed by adjusting the amount of water and steaming time.

Rice Flour Bread・Western Confectionery Applications

With the growing interest in gluten-free options, applications for Western confectionery and breads are also expanding. We also welcome consultations on blending.

Seijuhama-ko 2.5kg×8Frequently Asked Questions about

Frequently asked questions

Q

Please tell me the storage method.

Store in a cool, dark place away from high temperature, humidity, and direct sunlight. As it absorbs moisture easily, transfer to an airtight container after opening.

Q

What is the difference from joyo-ko?

Joyo-ko is a flour made from yam, characterized by a fluffy texture. Rice flour is made from rice and is characterized by its elasticity and firmness. Please choose according to your application.

Q

Where is it produced?

We use domestic rice. Please contact us for details.

Request a Product Catalog

Seijuhama-ko 2.5kg×8Products Related to

Shiratama-ko (Glutinous Rice Flour) 20kg

Whole-Grain Domyoji 20kg

Chu-ara Domyoji (3-Split) 20kg

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