{"id":9196,"date":"2026-03-10T00:10:51","date_gmt":"2026-03-09T15:10:51","guid":{"rendered":"https:\/\/minoyo.co.jp\/?p=9196"},"modified":"2026-09-17T15:42:52","modified_gmt":"2026-09-17T06:42:52","slug":"mochi-texture-ingredients","status":"publish","type":"blog","link":"https:\/\/minoyo.co.jp\/en\/blog\/mochi-texture-ingredients\/","title":{"rendered":"\u548c\u83d3\u5b50\u3092\u3082\u3063\u3061\u308a\u4ed5\u4e0a\u3052\u308b\u539f\u6599\u9078\u3073\uff5c\u98df\u611f\u3092\u751f\u3080\u6750\u6599\u3068\u914d\u5408"},"content":{"rendered":"

\"\u548c\u83d3\u5b50\u3092\u3082\u3063\u3061\u308a\u4ed5\u4e0a\u3052\u308b\u539f\u6599\u9078\u3073\uff5c\u98df\u611f\u3092\u751f\u3080\u6750\u6599\u3068\u914d\u5408\"<\/p>\n

\u3082\u3063\u3061\u308a\u98df\u611f\u306f\u7c89\u306e\u7a2e\u985e\u3068\u88fd\u6cd5\u3067\u5909\u308f\u308b<\/h2>\n

One of the elements that defines the appeal of wagashi is a chewy texture.<\/p>\n

This distinctive texture changes significantly depending on the type of raw materials used and the blending balance. By understanding the characteristics of each type of flour\u2014shiratama-ko (glutinous rice flour), mochi-ko (glutinous rice flour), joshin-ko (rice flour), kuzu starch, and so on\u2014and combining them appropriately, you can achieve the ideal chewiness.<\/p>\n

\u5b9f\u306f\u3001\u540c\u3058\u3082\u3061\u7c73\u7531\u6765\u306e\u7c89\u3067\u3082\u3001\u88fd\u6cd5\u306e\u9055\u3044\u306b\u3088\u3063\u3066\u98df\u611f\u306f\u9a5a\u304f\u307b\u3069\u5909\u308f\u308a\u307e\u3059\u3002\u4f8b\u3048\u3070\u767d\u7389\u7c89\u306f\u6c34\u306b\u3064\u3051\u305f\u3082\u3061\u7c73\u3092\u633d\u304d\u3001\u6c88\u6bbf\u7269\u3092\u4e7e\u71e5\u3055\u305b\u305f\u3082\u306e\u3067\u3001\u7c92\u5b50\u304c\u7d30\u304b\u3044\u305f\u3081\u3064\u308b\u308a\u3068\u3057\u305f\u98df\u611f\u306b\u4ed5\u4e0a\u304c\u308a\u307e\u3059\u3002\u4e00\u65b9\u3001\u3082\u3061\u7c89\uff08\u6c42\u80a5\u7c89\uff09\u306f\u3082\u3061\u7c73\u3092\u6d17\u3063\u3066\u4e7e\u71e5\u3055\u305b\u3001\u305d\u306e\u307e\u307e\u88fd\u7c89\u3057\u305f\u3082\u306e\u3067\u3001\u3088\u308a\u4f38\u3073\u304c\u3042\u308a\u67d4\u3089\u304b\u3044\u4ed5\u4e0a\u304c\u308a\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n

Professional wagashi artisans use these flours differently, and blend several together, according to the type of confection they want to make and the texture they seek.<\/p>\n

\"\u548c\u83d3\u5b50\u539f\u6599\u306e\u767d\u7389\u7c89\u3068\u3082\u3061\u7c89\u306e\u6bd4\u8f03\"<\/p>\n

\n

Characteristics and Uses of Shiratama-ko, Mochi-ko, and Joshin-ko<\/h2>\n

Let's take a detailed look at the characteristics of each of the representative flours that create the chewy texture of wagashi.<\/p>\n

The Features and Best Uses of Shiratama-ko<\/h3>\n

Shiratama-ko is a flour made by soaking glutinous rice in water, then grinding it, letting it settle, and drying it.<\/p>\n

Its particles are extremely fine, and when mixed with water it forms a smooth batter. After boiling, it is characterized by a smooth, silky texture and an easy, pleasant swallow, making it ideal for the shiratama used in shiratama dumplings and anmitsu. Because no sugar is added to the batter, it doesn't have the stretch or stickiness of gyuhi, but it has the property of not hardening easily even when chilled.<\/p>\n

The Softness Created by Mochi-ko<\/h3>\n

\u3082\u3061\u7c89\uff08\u6c42\u80a5\u7c89\uff09\u306f\u3001\u3082\u3061\u7c73\u3092\u6d17\u3063\u3066\u4e7e\u71e5\u3055\u305b\u3001\u305d\u306e\u307e\u307e\u88fd\u7c89\u3057\u305f\u7c89\u3067\u3059\u3002\u767d\u7389\u7c89\u3068\u540c\u3058\u3082\u3061\u7c73\u7531\u6765\u3067\u3059\u304c\u3001\u88fd\u6cd5\u306e\u9055\u3044\u306b\u3088\u308a\u7570\u306a\u308b\u98df\u611f\u3092\u751f\u307f\u51fa\u3057\u307e\u3059\u3002\u3082\u3061\u7c89\u3067\u4f5c\u3063\u305f\u751f\u5730\u306f\u3001\u304a\u3082\u3061\u306e\u98a8\u5473\u3092\u6b8b\u3057\u3064\u3064\u3001\u304a\u3082\u3061\u3088\u308a\u4f38\u3073\u304c\u3042\u308a\u67d4\u3089\u304b\u3044\u4ed5\u4e0a\u304c\u308a\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n

The production of gyuhi commonly uses a method called \"mizu-neri\" (water kneading), in which water is added to mochi-ko and kneaded, then sugar and mizuame (starch syrup) are added and it is kneaded while heating. When the sugars from sugar and mizuame combine with the starch, water retention increases, holding on to moisture; this is why gyuhi stays soft even after time passes.<\/p>\n

\u4e0a\u65b0\u7c89\u3092\u6df7\u305c\u308b\u3068\u6b6f\u5207\u308c\u304c\u826f\u304f\u306a\u308b<\/h3>\n

Joshin-ko is a flour made from uruchi-mai (ordinary, non-glutinous rice). Compared with flours derived from glutinous rice, it has less stickiness and is characterized by a texture that bites through crisply. \"Suama,\" known in the Kanto region, uses this joshin-ko; it lacks the stretch of gyuhi and can be bitten through easily.<\/p>\n

By blending in a small amount of joshin-ko, you can add a clean bite while retaining the chewiness.<\/p>\n

\"\u548c\u83d3\u5b50\u8077\u4eba\u304c\u7c89\u3092\u914d\u5408\u3057\u3066\u3044\u308b\u69d8\u5b50\"<\/p>\n

\n

The Translucency and Elasticity That Kuzu Starch and Starches Bring<\/h2>\n

When you want translucency and a distinctive elasticity in addition to a chewy texture, kuzu starch and various starches play an important role.<\/p>\n

The Characteristics and Uses of Hon-kuzu Starch<\/h3>\n

Hon-kuzu powder<\/a>is a starch extracted from kudzu root; heating it produces a smooth stickiness and translucency. It has a pleasant mouthfeel, and after cooling it has just the right elasticity and clean bite, with the advantage of resisting syneresis (water separation). It is used in kuzu-mochi, kuzu-manju, kuzu-kiri, and more, yielding a beautifully translucent finish and a smooth texture.<\/p>\n

Powdered hon-kuzu has high solubility and resists clumping, making it easy to handle during the heating process and helping to maintain stable quality. It has the characteristic of not interfering with the color or flavor of ingredients, making it easy to use across a wide range of applications.<\/p>\n

The Rarity of Warabi Starch and Its Substitutes<\/h3>\n

\u672c\u308f\u3089\u3073\u7c89100%\u306e\u88fd\u54c1\u306f\u3001\u72ec\u7279\u306e\u900f\u660e\u611f\u3068\u5f3e\u529b\u306e\u3042\u308b\u98df\u611f\u304c\u7279\u5fb4\u3067\u3059\u3002\u672c\u683c\u7684\u306a\u308f\u3089\u3073\u9905\u4f5c\u308a\u306b\u306f\u6b20\u304b\u305b\u306a\u3044\u539f\u6599\u3067\u3059\u304c\u3001\u5e0c\u5c11\u4fa1\u5024\u304c\u9ad8\u304f\u9ad8\u7d1a\u548c\u83d3\u5b50\u5e97\u3067\u4f7f\u7528\u3055\u308c\u307e\u3059\u3002<\/p>\n

\u4e00\u822c\u7684\u306b\u306f\u3001\u308f\u3089\u3073\u7c89\u306b\u4ed6\u306e\u6fb1\u7c89\u3092\u914d\u5408\u3057\u305f\u300c\u308f\u3089\u3073\u9905\u7c89\u300d\u3084\u3001\u6c34\u3068\u7802\u7cd6\u3092\u52a0\u3048\u3066\u52a0\u71b1\u3059\u308c\u3070\u751f\u5730\u304c\u3067\u304d\u308b\u30df\u30c3\u30af\u30b9\u7c89\u300c\u8568\u83d3\u5b50\u306e\u53cb\u300d\u306a\u3069\u304c\u4f7f\u7528\u3055\u308c\u307e\u3059\u3002\u3053\u308c\u3089\u306f\u6eb6\u89e3\u6027\u304c\u826f\u304f\u3001\u4ed6\u539f\u6599\u3068\u5747\u4e00\u306b\u6df7\u3056\u308a\u3084\u3059\u3044\u305f\u3081\u3001\u88fd\u9020\u5de5\u7a0b\u3067\u306e\u3070\u3089\u3064\u304d\u3092\u6291\u3048\u3084\u3059\u304f\u306a\u308a\u307e\u3059\u3002\u52a0\u71b1\u5f8c\u3082\u54c1\u8cea\u304c\u5b89\u5b9a\u3057\u3084\u3059\u304f\u3001\u900f\u660e\u611f\u3084\u6b6f\u5207\u308c\u306e\u826f\u3055\u3092\u4fdd\u3061\u3084\u3059\u3044\u8a2d\u8a08\u3067\u3059\u3002<\/p>\n

Characteristics of Other Starches<\/h3>\n

\u99ac\u9234\u85af\u6fb1\u7c89\uff08\u7247\u6817\u7c89\uff09\u3001\u5c0f\u9ea6\u6fb1\u7c89\uff08\u6d6e\u7c89\uff09\u3001\u7518\u85af\u6fb1\u7c89\u3001\u84ee\u7c89\u3001\u30b3\u30fc\u30f3\u30b9\u30bf\u30fc\u30c1\u306a\u3069\u306e\u6fb1\u7c89\u985e\u3082\u548c\u83d3\u5b50\u88fd\u9020\u306b\u4f7f\u308f\u308c\u307e\u3059\u3002\u305d\u308c\u305e\u308c\u7c98\u5ea6\u3084\u900f\u660e\u5ea6\u3001\u98df\u611f\u304c\u7570\u306a\u308b\u305f\u3081\u3001\u76ee\u7684\u306b\u5fdc\u3058\u3066\u9078\u629e\u3057\u307e\u3059\u3002<\/p>\n

Pregelatinized starch (alpha starch) is a heat-treated starch that dissolves easily even in cold water, helping to simplify the production process.<\/p>\n

\"\u900f\u660e\u611f\u306e\u3042\u308b\u845b\u9905\u306e\u65ad\u9762\"<\/p>\n

\n

\u7df4\u308a\u65b9\u3068\u6c34\u5206\u91cf\u3067\u5909\u308f\u308b\u98df\u611f<\/h2>\n

\u3082\u3063\u3061\u308a\u3057\u305f\u98df\u611f\u306f\u3001\u6c42\u80a5\u306e\u7df4\u308a\u65b9\u3068\u6c34\u5206\u91cf\u3067\u5909\u308f\u308a\u307e\u3059\u3002<\/p>\n

\u6c42\u80a5\u306e\u7df4\u308a\u65b9\u306b\u3088\u308b\u9055\u3044<\/h3>\n

\u6c42\u80a5\u306b\u306f\u3001\u6c34\u7df4\u308a\u306e\u307b\u304b\u306b\u300c\u8339\u3067\u308b\u300d\u300c\u84b8\u3059\u300d\u5de5\u7a0b\u3092\u52a0\u3048\u308b\u88fd\u6cd5\u3082\u3042\u308a\u3001\u305d\u308c\u305e\u308c\u820c\u89e6\u308a\u304c\u5fae\u5999\u306b\u7570\u306a\u308a\u307e\u3059\u3002\u300c\u8339\u3067\u7df4\u308a\u300d\u306f\u3088\u308a\u67d4\u3089\u304b\u304f\u306a\u308a\u3001\u300c\u84b8\u3057\u7df4\u308a\u300d\u306f\u65e5\u6301\u3061\u3057\u3084\u3059\u304f\u306a\u308a\u307e\u3059\u3002<\/p>\n

How Moisture Content Affects Texture<\/h3>\n

\u6c34\u5206\u3092\u591a\u304f\u3059\u308b\u3068\u751f\u5730\u306f\u3057\u3063\u3068\u308a\u3068\u3057\u305f\u98df\u611f\u306b\u306a\u308a\u307e\u3059\u304c\u3001\u9ad8\u6c34\u5206\u306e\u751f\u5730\u306f\u65e5\u6301\u3061\u3057\u307e\u305b\u3093\u3002<\/p>\n

Adjusting for Season and Temperature<\/h3>\n

\u6c17\u6e29\u3084\u6e7f\u5ea6\u3001\u7c89\u306e\u5438\u6e7f\u72b6\u614b\u3067\u4ed5\u4e0a\u304c\u308a\u304c\u5909\u308f\u308b\u305f\u3081\u3001\u52a0\u6c34\u91cf\u3068\u7df4\u308a\u6642\u9593\u306e\u8abf\u6574\u5e45\u3092\u5de5\u7a0b\u3067\u6c7a\u3081\u3066\u304a\u304d\u307e\u3059\u3002<\/p>\n

\"\u548c\u83d3\u5b50\u306e\u751f\u5730\u3092\u7df4\u308b\u8077\u4eba\u306e\u624b\u5143\"<\/p>\n

\n

\u7f8e\u6fc3\u4e0e\u3067\u6271\u3046\u7c89\u30fb\u6fb1\u7c89\u30fb\u9921\u306e\u539f\u6599<\/h2>\n

To achieve the chewy texture of wagashi, selecting high-quality raw materials is essential.<\/p>\n

At Minoyo, we offerGenuine warabi starch<\/a>\u3001\u672c\u845b\u3001\u968f\u4e00\u672c\u845b\u306a\u3069\u306e\u672c\u845b\u7c89\u30fb\u8568\u7c89\u304b\u3089\u3001\u99ac\u9234\u85af\u6fb1\u7c89\u3001\u5c0f\u9ea6\u6fb1\u7c89\u307e\u3067\u3001\u900f\u660e\u611f\u306e\u3042\u308b\u548c\u83d3\u5b50\u4f5c\u308a\u306b\u6b20\u304b\u305b\u306a\u3044\u6fb1\u7c89\u3092\u5e45\u5e83\u304f\u53d6\u308a\u63c3\u3048\u3066\u3044\u307e\u3059\u3002\u696d\u52d9\u7528\u5927\u5bb9\u91cf\u30d1\u30c3\u30b1\u30fc\u30b8\uff085kg\u00d73\u30015kg\u00d74\u300110kg\u300120kg\u300125kg\uff09\u3067\u306e\u8ca9\u58f2\u304c\u4e2d\u5fc3\u3067\u3001\u5b89\u5b9a\u3057\u305f\u54c1\u8cea\u306e\u539f\u6599\u3092\u7d99\u7d9a\u7684\u306b\u4f9b\u7d66\u3057\u3066\u3044\u307e\u3059\u3002<\/p>\n

\u307e\u305f\u3001\u548c\u83d3\u5b50\u88fd\u9020\u3092\u7c21\u4fbf\u5316\u3059\u308b\u30aa\u30ea\u30b8\u30ca\u30eb\u300c\u53cb\u300d\u30b7\u30ea\u30fc\u30ba\u3082\u5c55\u958b\u3057\u3066\u304a\u308a\u3001\u8568\u83d3\u5b50\u306e\u53cb\u3001\u845b\u83d3\u5b50\u306e\u53cb\u3001\u6c34\u307e\u3093\u3058\u3085\u3046\u306e\u53cb\u306a\u3069\u3001\u6c34\u3068\u7802\u7cd6\u3092\u52a0\u3048\u3066\u52a0\u71b1\u3059\u308b\u30df\u30c3\u30af\u30b9\u7c89\u3092\u63d0\u4f9b\u3057\u3066\u3044\u307e\u3059\uff08\u84b8\u3057\u3088\u3046\u304b\u3093\u306e\u53cb\u306f\u3053\u3057\u9921\u30fb\u5bd2\u5929\u3068\u4f75\u7528\u3059\u308b\u914d\u5408\u7528\u539f\u6599\u3067\u3059\uff09\u3002\u3053\u308c\u3089\u306f\u6eb6\u89e3\u6027\u304c\u826f\u304f\u3001\u4ed6\u539f\u6599\u3068\u5747\u4e00\u306b\u6df7\u3056\u308a\u3084\u3059\u3044\u305f\u3081\u3001\u88fd\u9020\u5de5\u7a0b\u3067\u306e\u3070\u3089\u3064\u304d\u3092\u6291\u3048\u3001\u5b89\u5b9a\u3057\u305f\u54c1\u8cea\u306e\u548c\u83d3\u5b50\u4f5c\u308a\u3092\u30b5\u30dd\u30fc\u30c8\u3057\u307e\u3059\u3002<\/p>\n

\u3055\u3089\u306b\u3001\u6652\u9921\uff08\u7279\u4e00\u53f7\u6652\u9921\u30fb\u51a8\u58eb\u5370\u6652\u9921\u30fb\u767d\u6652\u9921\u3001\u540412kg\uff09\u3082\u53d6\u308a\u6271\u3063\u3066\u3044\u307e\u3059\u3002\u5f62\u614b\u3084\u4f7f\u7528\u65b9\u6cd5\u306f\u898f\u683c\u66f8\u3067\u3054\u78ba\u8a8d\u304f\u3060\u3055\u3044\u3002<\/p>\n

See Minoyo's Product List Here<\/a><\/p>\n

\n

Summary: Understand the Characteristics of Your Raw Materials to Achieve the Ideal Texture<\/h2>\n

The chewy texture of wagashi is determined by the type of raw materials used, the blending balance, and moisture adjustment.<\/p>\n

\u767d\u7389\u7c89\u306f\u3064\u308b\u308a\u3068\u3057\u305f\u98df\u611f\u3001\u3082\u3061\u7c89\u306f\u67d4\u3089\u304b\u304f\u4f38\u3073\u306e\u3042\u308b\u98df\u611f\u3001\u4e0a\u65b0\u7c89\u306f\u6b6f\u5207\u308c\u306e\u826f\u3055\u3001\u845b\u7c89\u306f\u900f\u660e\u611f\u3068\u5f3e\u529b\u3092\u3082\u305f\u3089\u3057\u307e\u3059\u3002\u305d\u308c\u305e\u308c\u306e\u7279\u6027\u3092\u7406\u89e3\u3057\u3001\u4f5c\u308a\u305f\u3044\u548c\u83d3\u5b50\u306e\u7a2e\u985e\u3084\u6c42\u3081\u308b\u98df\u611f\u306b\u5408\u308f\u305b\u3066\u9078\u3073\u3001\u914d\u5408\u3092\u6c7a\u3081\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n

In blending ratios, the amount of sugar and mizuame affects water retention and is the key to keeping wagashi soft even after time passes. For moisture content, you need to consider the balance between texture and shelf life, and make fine adjustments according to the season, temperature, and state of the flours.<\/p>\n

\u9ad8\u54c1\u8cea\u306a\u539f\u6599\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u3067\u3001\u5b89\u5b9a\u3057\u305f\u54c1\u8cea\u306e\u548c\u83d3\u5b50\u3092\u4f5c\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3059\u3002\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u672c\u845b\u7c89\u672b\u3084\u6652\u9921\u3001\u53cb\u30b7\u30ea\u30fc\u30ba\u306e\u30df\u30c3\u30af\u30b9\u7c89\u307e\u3067\u3001\u548c\u83d3\u5b50\u88fd\u9020\u306e\u539f\u6599\u3092\u53d6\u308a\u6271\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n

By deeply understanding the characteristics of your raw materials and carrying out the right blending and adjustment, you can achieve wagashi with the ideal chewy texture.<\/p>\n

See Minoyo's Product List Here<\/a><\/p>\n\n\n

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

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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":"

One of the elements that defines the appeal of wagashi is a \"chewy\" texture. 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