Fundo-jirushi [Registered Trademark] Premium Jouyo-ko (yam flour, 22kg) is a joyo-ko made from fine domestic yams such as yamato-imo and tsukune-imo. Fine and smooth in particle, it is an essential material for the uiro dough of premium jonamagashi (fresh wagashi) and for jouyo manju. Steaming brings out its distinctive fluffy texture and flavor, enhancing the refinement of wagashi. It is a standard raw material that has long been favored by wagashi artisans nationwide.
