Baking Soda 〈Tansan・Sodium Bicarbonate〉 (1kg) is a leavening agent used in the production of Japanese and Western confectionery and breads. Added to the dough and heated, it generates carbon dioxide gas to achieve a fluffy rise. It can be used not only for wagashi such as dorayaki, karinto, and steamed manju, but also for a wide range of confectionery and bread-making, including cookies, cakes, and bread.
