{"id":9070,"date":"2026-03-10T00:11:00","date_gmt":"2026-03-09T15:11:00","guid":{"rendered":"https:\/\/minoyo.co.jp\/?p=9070"},"modified":"2026-09-17T15:42:36","modified_gmt":"2026-09-17T06:42:36","slug":"rice-flour-wagashi","status":"publish","type":"blog","link":"https:\/\/minoyo.co.jp\/en\/blog\/rice-flour-wagashi\/","title":{"rendered":"\u7c73\u7c89\u306e\u548c\u83d3\u5b50\u3067\u98df\u611f\u306f\u3069\u3046\u5909\u308f\u308b\uff1f\u3046\u308b\u3061\u7c73\u30fb\u3082\u3061\u7c73\u306e\u7c89\u306e\u9055\u3044"},"content":{"rendered":"

\"\u7c73\u7c89\u3067\u4f5c\u308b\u3082\u3061\u3082\u3061\u548c\u83d3\u5b50\u306e\u30b3\u30c4|\u98df\u611f\u3092\u6700\u5927\u9650\u306b\u5f15\u304d\u51fa\u3059\u88fd\u6cd5\"<\/p>\n

The Appeal of Rice Flour Wagashi<\/h2>\n

Wagashi made with rice flour is characterized by a distinctive chewy texture and a gentle sweetness.<\/p>\n

\u30b0\u30eb\u30c6\u30f3\u30d5\u30ea\u30fc\u9700\u8981\u306e\u9ad8\u307e\u308a\u3068\u3068\u3082\u306b\u3001\u7c73\u7c89\u3092\u6d3b\u7528\u3057\u305f\u548c\u83d3\u5b50\u304c\u6ce8\u76ee\u3092\u96c6\u3081\u3066\u3044\u307e\u3059\u3002<\/p>\n

The greatest appeal of rice flour wagashi is the distinctive texture that wheat flour cannot produce. The springy elasticity and the sweetness of the rice itself that spreads the more you chew resonate deeply with the Japanese palate. Furthermore, because rice flour has fine particles, it saves the trouble of sifting, which is a welcome point.<\/p>\n

\"\u7c73\u7c89\u548c\u83d3\u5b50\u306e\u7f8e\u3057\u3044\u65ad\u9762\u3068\u3082\u3061\u3082\u3061\u98df\u611f\"<\/p>\n

\n

Understanding the Types and Properties of Rice Flour<\/h2>\n

The rice flour used in wagashi making differs greatly depending on the raw material and production method.<\/p>\n

Rice Flour Made from Non-Glutinous Rice<\/h3>\n

Wagashi made with rice flour from non-glutinous rice are characterized by little stretchiness and a clean bite. Joshin-ko (rice flour) is made by washing and drying non-glutinous rice and then finely milling it, and is used for dango, kusa-mochi, kashiwa-mochi, and other items where the flavor and chewiness of the rice are desired.<\/p>\n

Jouyo-ko (yam flour) has finer particles than joshin-ko and is used as a material for jouyo-manju and uiro. The fineness of the particles produces a smooth texture.<\/p>\n

Rice Flour Made from Glutinous Rice<\/h3>\n

Wagashi made with rice flour from glutinous rice are characterized by strong body (koshi) and good stretchiness.<\/p>\n

\u767d\u7389\u7c89\u306f\u3001\u3082\u3061\u7c73\u3092\u6c34\u6d17\u3044\u3057\u3001\u6c34\u633d\u304d\u3057\u3066\u304b\u3089\u6c34\u306b\u3055\u3089\u3057\u3001\u6c88\u6bbf\u3057\u305f\u3082\u306e\u3092\u4e7e\u71e5\u3055\u305b\u305f\u3082\u306e\u3067\u3059\u3002\u3064\u308b\u3063\u3068\u306a\u3081\u3089\u304b\u306a\u98df\u611f\u3067\u4f38\u3073\u304c\u3042\u308a\u3001\u300c\u767d\u7389\u3060\u3093\u3054\u300d\u3084\u300c\u685c\u3082\u3061\u300d\u306a\u3069\u306b\u4f7f\u7528\u3055\u308c\u307e\u3059\u3002\u9053\u660e\u5bfa\u7c89\u306f\u3001\u3082\u3061\u7c73\u3092\u84b8\u3057\u3066\u304b\u3089\u4e7e\u71e5\u3055\u305b\u3001\u7c97\u304f\u7815\u3044\u305f\u3082\u306e\u3067\u3001\u7c92\u611f\u306e\u6b8b\u308b\u72ec\u7279\u306e\u98df\u611f\u304c\u3042\u308a\u307e\u3059\u3002<\/p>\n

Dango-ko is a rice flour that uses both non-glutinous and glutinous rice, and like shiratama-ko, you can easily make dango simply by kneading the dough with added water and boiling it in hot water. It results in a firmer texture than mochi-ko or shiratama-ko.<\/p>\n

\"\u7c73\u7c89\u306e\u7a2e\u985e\u5225\u6bd4\u8f03\u3068\u7279\u6027\"<\/p>\n

\n

\u751f\u5730\u306b\u52a0\u3048\u308b\u6c34\u306e\u91cf\u3067\u98df\u611f\u304c\u5909\u308f\u308b<\/h2>\n

\u7c73\u7c89\u548c\u83d3\u5b50\u306e\u98df\u611f\u306f\u3001\u751f\u5730\u306b\u52a0\u3048\u308b\u6c34\u306e\u91cf\u3067\u5927\u304d\u304f\u5909\u308f\u308a\u307e\u3059\u3002<\/p>\n

\u52a0\u3048\u308b\u6c34\u306e\u91cf\u306f\u3001\u7c73\u7c89\u306e\u7a2e\u985e\u3084\u88fd\u9020\u30e1\u30fc\u30ab\u30fc\u306b\u3088\u3063\u3066\u8abf\u6574\u304c\u5fc5\u8981\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n

\u751f\u5730\u306e\u72b6\u614b\u306e\u898b\u6975\u3081\u65b9<\/h3>\n

\u9069\u5207\u306a\u6c34\u5206\u91cf\u304b\u3069\u3046\u304b\u306f\u3001\u6307\u3067\u89e6\u3063\u3066\u78ba\u8a8d\u3057\u307e\u3059\u3002\u6307\u306b\u304f\u3063\u3064\u304b\u306a\u3044\u7a0b\u5ea6\u304c\u76ee\u5b89\u3067\u3059\u3002\u6c34\u5206\u304c\u8db3\u308a\u306a\u3044\u3068\u611f\u3058\u305f\u3089\u3001\u5c11\u91cf\u305a\u3064\u6c34\u3092\u8db3\u3057\u3066\u8abf\u6574\u3057\u307e\u3059\u3002<\/p>\n

\"\u6c34\u5206\u91cf\u3092\u78ba\u304b\u3081\u308b\u7c73\u7c89\u751f\u5730\"<\/p>\n

\n

\u84b8\u3057\u6642\u9593\u3068\u6e29\u5ea6\u7ba1\u7406<\/h2>\n

Steam-heating is a crucial step that determines the texture of rice flour wagashi.<\/p>\n

\u84b8\u3057\u6642\u9593\u306f\u751f\u5730\u306e\u5927\u304d\u3055\u3067\u5909\u308f\u308b\u305f\u3081\u3001\u88fd\u54c1\u306e\u5927\u304d\u3055\u3054\u3068\u306b\u8a66\u4f5c\u3067\u6c7a\u3081\u307e\u3059\u3002<\/p>\n

Temperature Control in Steam-Heating<\/h3>\n

It is important to always keep the steamer temperature constant. If the heat is too strong, only the surface sets and the inside does not cook through. Conversely, if the heat is too weak, the dough becomes sticky and the chewiness is lost.<\/p>\n

The timing of opening the steamer lid is also important. Opening the lid partway through steaming causes the temperature to drop sharply and the dough to deflate. Endure and refrain from opening the lid until the steaming time is over.<\/p>\n

\"\u84b8\u3057\u5668\u3067\u84b8\u3055\u308c\u308b\u7c73\u7c89\u548c\u83d3\u5b50\"<\/p>\n

\n

\u7f8e\u6fc3\u4e0e\u3067\u6271\u3046\u7c73\u306e\u7c89<\/h2>\n

\u660e\u6cbb35\u5e74\uff081902\u5e74\uff09\u5275\u696d\u306e\u7f8e\u6fc3\u4e0e\u306f\u3001\u4eac\u83d3\u5b50\u539f\u6750\u6599\u306e\u5c02\u9580\u5546\u793e\u3068\u3057\u3066\u7c73\u306e\u7c89\u3092\u53d6\u308a\u6271\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n

\u3046\u308b\u3061\u7c73\u306e\u7c89\u3067\u306f\u4e0a\u65b0\u7c89\uff08\u4e0a\u7c73\u306e\u7c89\u30fb\u7279\u9078\u7c73\u306e\u7c89\u30fb\u6c17\u6d41\u7c89\u7815\u306e\u7c73\u306e\u7c89\uff09\u3068\u4e0a\u7528\u7c89\uff08\u5206\u9285\u5370 \u85af\u8577\u7c89\u30fb\u7279\u9078\u85af\u8577\u7c89\uff09\u3001\u3082\u3061\u7c73\u306e\u7c89\u3067\u306f\u9905\u7c89\u30fb\u767d\u7389\u7c89\u30fb\u9053\u660e\u5bfa\u306a\u3069\u3092\u305d\u308d\u3048\u3066\u3044\u307e\u3059\u3002<\/p>\n

Meeting Gluten-Free Demand<\/h3>\n

\u30b0\u30eb\u30c6\u30f3\u30d5\u30ea\u30fc\u98df\u54c1\u3078\u306e\u9700\u8981\u304c\u9ad8\u307e\u3063\u3066\u3044\u307e\u3059\u3002\u7c73\u7c89\u3092\u4f7f\u3063\u305f\u548c\u83d3\u5b50\u306f\u3001\u5c0f\u9ea6\u3092\u4f7f\u308f\u306a\u3044\u914d\u5408\u3092\u7d44\u307f\u3084\u3059\u3044\u70b9\u3067\u6ce8\u76ee\u3055\u308c\u3066\u3044\u307e\u3059\u3002\u30a2\u30ec\u30eb\u30b2\u30f3\u5bfe\u5fdc\u3092\u3046\u305f\u3046\u5834\u5408\u306f\u3001\u88fd\u9020\u30e9\u30a4\u30f3\u3092\u542b\u3081\u305f\u7ba1\u7406\u304c\u5225\u9014\u5fc5\u8981\u3067\u3059\u3002<\/p>\n

\"\u7f8e\u6fc3\u4e0e\u306e\u7c73\u7c89\u3092\u4f7f\u3063\u305f\u548c\u83d3\u5b50\u88fd\u9020\u98a8\u666f\"<\/p>\n

\n

Summary: Expanding the Possibilities of Rice Flour Wagashi<\/h2>\n

Making wagashi with rice flour is something anyone can take on, given the right knowledge and technique.<\/p>\n

\u7c73\u7c89\u306e\u7a2e\u985e\u5225\u7279\u6027\u3092\u7406\u89e3\u3057\u3001\u52a0\u3048\u308b\u6c34\u306e\u91cf\u3092\u7c89\u306b\u5408\u308f\u305b\u3066\u8abf\u6574\u3057\u3001\u84b8\u3057\u6642\u9593\u3084\u6e29\u5ea6\u7ba1\u7406\u306e\u30dd\u30a4\u30f3\u30c8\u3092\u62bc\u3055\u3048\u308b\u3053\u3068\u3067\u3001\u3082\u3061\u3082\u3061\u98df\u611f\u306e\u548c\u83d3\u5b50\u3092\u4f5c\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3059\u3002\u30b0\u30eb\u30c6\u30f3\u30d5\u30ea\u30fc\u9700\u8981\u306b\u3082\u5bfe\u5fdc\u3067\u304d\u308b\u7c73\u7c89\u548c\u83d3\u5b50\u306f\u3001\u4eca\u5f8c\u3055\u3089\u306b\u6ce8\u76ee\u3092\u96c6\u3081\u308b\u3067\u3057\u3087\u3046\u3002<\/p>\n

\u4e0a\u65b0\u7c89\u30fb\u4e0a\u7528\u7c89\u30fb\u9905\u7c89\u30fb\u767d\u7389\u7c89\u30fb\u9053\u660e\u5bfa\u306a\u3069\u3001\u4f5c\u308a\u305f\u3044\u98df\u611f\u306b\u5408\u308f\u305b\u305f\u7c73\u306e\u7c89\u306e\u898f\u683c\u306f\u3001\u7f8e\u6fc3\u4e0e\u306e\u5546\u54c1\u30da\u30fc\u30b8\u3067\u3054\u78ba\u8a8d\u3044\u305f\u3060\u3051\u307e\u3059\u3002<\/p>\n

For those who want to learn more about wagashi raw materials and rice flour,Minoyo<\/a>\u306e\u516c\u5f0f\u30b5\u30a4\u30c8\u3092\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n\n\n

Please feel free to consult us about commercial procurement and sample requests<\/h2>\n\n\n\n

\u7f8e\u6fc3\u4e0e\u306f\u4eac\u90fd\u306b\u62e0\u70b9\u3092\u7f6e\u304f\u4eac\u83d3\u5b50\u539f\u6750\u6599\u306e\u5c02\u9580\u5546\u793e\u3067\u3059\u3002\u672c\u8a18\u4e8b\u3067\u53d6\u308a\u4e0a\u3052\u305f\u539f\u6599\u306e\u696d\u52d9\u7528\u8abf\u9054\u3084\u3001\u304a\u8a66\u3057\u30b5\u30f3\u30d7\u30eb\u3001\u30ed\u30c3\u30c8\u30fb\u898f\u683c\u306e\u3054\u76f8\u8ac7\u306a\u3069\u3001\u548c\u83d3\u5b50\u88fd\u9020\u306e\u73fe\u5834\u306b\u5bc4\u308a\u6dfb\u3063\u305f\u63d0\u6848\u3092\u884c\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n\n\n\n

For Minoyo's business and strengths, please see Our Business & Why We Are Chosen<\/a> . For the actual flow of doing business, see Ordering Process & How to Order<\/a>; for questions, we have compiled them at Frequently Asked Questions<\/a> . For individual consultations, please use Contact<\/a> or material download<\/a> to get in touch.<\/p>","protected":false},"excerpt":{"rendered":"

\u7c73\u7c89\u3092\u4f7f\u3063\u305f\u548c\u83d3\u5b50\u306f\u3001\u72ec\u7279\u306e\u3082\u3061\u3082\u3061\u98df\u611f\u3068\u512a\u3057\u3044\u7518\u3055\u304c\u7279\u5fb4\u3067\u3059\u3002\u30b0\u30eb\u30c6\u30f3\u30d5\u30ea\u30fc\u9700\u8981\u306e\u9ad8\u307e\u308a\u3068\u3068\u3082\u306b\u3001\u7c73\u7c89\u3092\u6d3b\u7528\u3057\u305f\u548c\u83d3\u5b50\u304c\u6ce8\u76ee\u3092\u96c6\u3081\u3066\u3044\u307e\u3059\u3002<\/p>","protected":false},"featured_media":9071,"template":"","meta":{"_acf_changed":false,"_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"\u7c73\u7c89\u3092\u4f7f\u3063\u305f\u548c\u83d3\u5b50\u306f\u3001\u72ec\u7279\u306e\u3082\u3061\u3082\u3061\u98df\u611f\u3068\u512a\u3057\u3044\u7518\u3055\u304c\u7279\u5fb4\u3067\u3059\u3002\u30b0\u30eb\u30c6\u30f3\u30d5\u30ea\u30fc\u9700\u8981\u306e\u9ad8\u307e\u308a\u3068\u3068\u3082\u306b\u3001\u7c73\u7c89\u3092\u6d3b\u7528\u3057\u305f\u548c\u83d3\u5b50\u304c\u6ce8\u76ee\u3092\u96c6\u3081\u3066\u3044\u307e\u3059\u3002"},"blog_category":[321],"blog_tag":[322,335,355],"class_list":["post-9070","blog","type-blog","status-publish","has-post-thumbnail","hentry","blog_category-column","blog_tag-ingredients","blog_tag-japanese-sweet","blog_tag-kome"],"acf":[],"yoast_head":"\n\u7c73\u7c89\u306e\u548c\u83d3\u5b50\u3067\u98df\u611f\u306f\u3069\u3046\u5909\u308f\u308b\uff1f\u3046\u308b\u3061\u7c73\u30fb\u3082\u3061\u7c73\u306e\u7c89\u306e\u9055\u3044 | \u4eac\u83d3\u5b50\u30fb\u548c\u83d3\u5b50\u539f\u6599\u306e\u5c02\u9580\u5546\u793e<\/title>\n<meta name=\"description\" content=\"\u7c73\u7c89\u3092\u4f7f\u3063\u305f\u548c\u83d3\u5b50\u306f\u3001\u72ec\u7279\u306e\u3082\u3061\u3082\u3061\u98df\u611f\u3068\u512a\u3057\u3044\u7518\u3055\u304c\u7279\u5fb4\u3067\u3059\u3002\u30b0\u30eb\u30c6\u30f3\u30d5\u30ea\u30fc\u9700\u8981\u306e\u9ad8\u307e\u308a\u3068\u3068\u3082\u306b\u3001\u7c73\u7c89\u3092\u6d3b\u7528\u3057\u305f\u548c\u83d3\u5b50\u304c\u6ce8\u76ee\u3092\u96c6\u3081\u3066\u3044\u307e\u3059\u3002\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/minoyo.co.jp\/en\/blog\/rice-flour-wagashi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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