Tomo Series Mushi Yokan no Tomo 1kg・10kg

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Basic Information

Product Category

Formulation Ingredient

Product Genre

Tomo Series

Product Name

Mushi Yokan no Tomo

Specification

1kg・10kg

Tomo Series Mushi Yokan no Tomo 1kg・10kgFeatures of

This is a formulation ingredient for consistently drawing out the moist texture and beautiful finish characteristic of mushi yokan. It is characterized by not compromising the flavor or color of the main ingredients such as koshi-an and agar, and by making it easy to achieve a smooth, uniform mouthfeel. Because it has good solubility and blends evenly throughout the batter, it helps suppress variation in the production process. It is designed to resist syneresis even after steaming, making it easy to maintain a moist texture and a clean cross-section. Available in two sizes, 1kg and 10kg.

Tomo Series Mushi Yokan no Tomo 1kg・10kgMain Uses of

As a base dough for mushi yokan

Can be used as a base ingredient to consistently produce the moist texture and elasticity characteristic of mushi yokan. Combining it with koshi-an and sugar makes it resistant to losing shape even after heating and easy to achieve a uniform finish.

For various variation lineups

It pairs well with flavoring ingredients such as ogura, matcha, and brown sugar, and is designed to readily accommodate variation lineups of various mushi yokan. It does not interfere with the color or aroma of the ingredients and maintains a stable dough consistency.

For shaped products with a filling

It is also easy to use for shaped products that wrap a filling, and is characterized by making it easy to balance the stretch and firmness of the dough. It resists syneresis even after heating, making it easy to achieve a stable finish where the filling does not shift unevenly.

Tomo Series Mushi Yokan no Tomo 1kg・10kgFrequently Asked Questions about

Frequently asked questions

Q

Please tell me a guideline for steaming time.

It varies depending on the amount used and the size of the mold, but generally about 20-30 minutes is a guideline. To prevent uneven heating, please confirm with a trial run and adjust.

Q

Does the type of sugar matter?

It pairs well with superfine white sugar (johakuto) and granulated sugar. Please note that using brown sugar or raw sugar may affect the color and aroma of the finished product.

Q

How should it be stored after opening?

After opening, seal it and store away from direct sunlight, high temperatures, and humidity. Because it is an ingredient that readily absorbs moisture, we recommend using it as soon as possible.

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Please feel free to reach out with any questions about raw materials or products, or to request materials.
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Tomo Series Mushi Yokan no Tomo 1kg・10kgProducts 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.

Tomo Series Mushi Yokan no Tomo 1kg・10kg

Basic Information

Product Category

Formulation Ingredient

Product Genre

Tomo Series

Product Name

Mushi Yokan no Tomo

Specification

1kg・10kg

Tomo Series Mushi Yokan no Tomo 1kg・10kgFeatures of

Tomo Series Mushi Yokan no Tomo 1kg・10kgMain Uses of

As a base dough for mushi yokan

Can be used as a base ingredient to consistently produce the moist texture and elasticity characteristic of mushi yokan. Combining it with koshi-an and sugar makes it resistant to losing shape even after heating and easy to achieve a uniform finish.

For various variation lineups

It pairs well with flavoring ingredients such as ogura, matcha, and brown sugar, and is designed to readily accommodate variation lineups of various mushi yokan. It does not interfere with the color or aroma of the ingredients and maintains a stable dough consistency.

For shaped products with a filling

It is also easy to use for shaped products that wrap a filling, and is characterized by making it easy to balance the stretch and firmness of the dough. It resists syneresis even after heating, making it easy to achieve a stable finish where the filling does not shift unevenly.

Tomo Series Mushi Yokan no Tomo 1kg・10kgFrequently Asked Questions about

Frequently asked questions

Q

Please tell me a guideline for steaming time.

It varies depending on the amount used and the size of the mold, but generally about 20-30 minutes is a guideline. To prevent uneven heating, please confirm with a trial run and adjust.

Q

Does the type of sugar matter?

It pairs well with superfine white sugar (johakuto) and granulated sugar. Please note that using brown sugar or raw sugar may affect the color and aroma of the finished product.

Q

How should it be stored after opening?

After opening, seal it and store away from direct sunlight, high temperatures, and humidity. Because it is an ingredient that readily absorbs moisture, we recommend using it as soon as possible.

Request a Product Catalog

Tomo Series Mushi Yokan no Tomo 1kg・10kgProducts Related to

Shiratama-ko (Glutinous Rice Flour) 20kg

Whole-Grain Domyoji 20kg

Chu-ara Domyoji (3-Split) 20kg

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