Tanimoto's rice flour

This is rice flour (Koshihikari) grown with the rich blessings of Hiruzen. It is a fine grain type with much finer grains than regular rice flour.

Its fine texture makes it perfect for making chiffon cakes, sponge cakes, souffles, and other sweets. It creates a smooth, melt-in-your-mouth finish. It doesn't dry out over time, and maintains a moist texture.

It absorbs less oil than wheat flour, so when used in fried foods it gives a light and crispy texture.

It is gluten-free and does not clump easily, so it can also be used in white sauces. The gentle sweetness of the rice adds a deep richness to the sauce.

It can be used in a wide range of everyday dishes as a substitute for wheat flour, such as gyoza skins, chijimi, okonomiyaki, and gnocchi.