RICE FLOUR - にこまる白米粉 500g

This is rice flour (komeko) milled from Nikomaru, a Japanese eating-rice variety bred in Kyushu in 2005 and now grown widely in warmer rice-producing regions of Japan for its full-bodied grain and good resistance to heat damage during ripening.

Milled from polished white rice, it has a fine, smooth texture and a mild, slightly sweet flavour. It is used in Japanese and gluten-free baking, for dango and mochi-style sweets, and as a batter or coating ingredient in place of wheat flour.

• Origin: Japan
• Net weight/volume: 500g
• Category: Flour
• Usage: Use in place of wheat flour for gluten-free baking, batters, dango, and other rice-flour confections.
• Storage: Store in a cool, dry place in a sealed container; use within the printed best-before date.