Flours and ground

The rice flour is produced exclusively from the grains of japanese rice and can be used in a variety of ways. As a substitute to flour, traditional or as an additive to soften the dough. You can use it as an addition to okonomiyaki, or in the coating of the meat for fried foods or to make desserts.

Minerals and other nutrients of raw sugar are kept as they are and processed into a powder easy to dissolve. It is rich and has a smooth taste. You can easily prepare a delicious black honey by adding 1 tablespoon of water 2 tablespoons of powdered sugar and cooked over a slow fire.

ll Tempura is the typical batter japanese for frying fish, especially shellfish (shrimp, oysters, scallops, etc), and vegetables (peppers, beans, mushrooms, zucchini, etc). It is a very liquid batter light, crisp and crumbly!

ll Tempura is the typical flour japanese for frying fish, especially shellfish (shrimp, oysters, scallops, etc), and vegetables (peppers, beans, mushrooms, zucchini, etc). It is a flour which is very light, crisp and crumbly! With this type of flour is not required ice or ice water, work with water at any temperature!

The katsuobushi is a very important ingredient of the japanese cuisine. You get grattugiando in small flakes, fillets, skipjack tuna, dried, fermented, and smoked. Is used in the preparation of many dishes including soba, the miso soup and the broth dashi. It is also used as a condiment end-to dishes such as the takoyaki and the okonomiyaki.

The Panko is a kind of breadcrumbs ready, this type is coarsely chopped. This is perfect for creating that "crunch" is typical of the crunchiness of the cutlet, for example, or fried. It can also be used to make burgers of beef or seasonings to the dough and the filling. The term Panko defines a particular type of bread crumbs, prepared using white bread, typical of japanese cuisine. The classic japanese cuisine, panko is widely used in the preparation of fried food, thanks to its particular lightness and crispiness, due to the fact that not fry, instead of the breadcrumbs traditional, but incorporates air, swelling up, sliding away the fat in frying and avoiding the vegetables, the meat and the fish to soak in the oil.

Soy flour, which is called in Japan, kinako (黄粉 or きなこ), is a type of flour that is extracted from the seed of the soybean. The substantial difference between the soy flour and that of wheat is that the soy flour does not contain gluten. Also, if you cooked the soy flour tends to darken more easily than that of wheat. This flour can be used in all sectors in which you use the normal wheat flour in the kitchen. It is an ingredient that you can use it mixed with the flour for making cakes, sprinkled on cakes same like mochi, or mixed with simply warm water (or milk) you can drink during a diet.

To try a new taste and creativity in your dishes you can use in place of the classic katsuobushi this new and tasty tako bushi, octopus, dried and processed into thin flakes just like the katsuobushi!

A delicacy from Osaka and Hiroshima, the okonomiyaki can best be described as pancakes, savoury stuffed. This flour is flavored with shrimp, and shrimp (with powder yam added), is the base to your pancake, from which you can add what you want.

Panko is a kind of ready breadcrumbs, this type is coarsely chopped. This is perfect for making that "crunch" typical of the crunchiness of cutlet for example, or fried. It can also be used to make beef burgers or pasta and stuffing toppings. Panko is a particular type of breadcrumbs, prepared using white bread, typical of Japanese cuisine. Classic of Japanese cuisine, panko is widely used in the preparation of fried, thanks to its particular lightness and crunchiness, given by the fact that it does not fry, as opposed to traditional breadcrumbs, but incorporates air, swelling, sliding away fats in frying and preventing vegetables, meat and fish from soaking in oil.

You want to prepare for the summer or for a special occasion, a perfect tea ice-cream matcha? With this special mix, you can make it. Just add this mix with the quantities of hot milk and let it sit in the freezer for the time indicated and you're done! A perfect and delicious tea matcha!

Tempura is the typical Japanese batter for frying fish, especially crustaceans (shrimp, oysters, scallops, etc.), and vegetables (peppers, beans, mushrooms, zucchini, etc.). It is a very light, crunchy and crumbly batter! With this type of flour no ice or ice water is required, it works with water at any temperature!