FLOUR, STARCH & PANKO
BATTER MIX FOR PANKO COATING
SKU #20398
KATAKURIKO (POTATO STARCH)
SKU #23243
MIYAKO KATAKURIKO
SKU #22848
TAIHAKU KATAKURIKO 30/8.21oz(230g)
SKU #20149
DENKICHI KUZUKO
SKU #23281
HONKUZU (ARROWROOT STARCH)
SKU #20163
MITAKE KUZU
SKU #20058
COLD MTN GANNEN SOBAKO
SKU #21030
OTSUYU FU
SKU #52368
SOBA MAI
SKU #30363
SHIRATAMA FU
SKU #52370
TEMPURA-KO?
Tempura-ko is flour for making tempura. Tempura-ko is the solution for producing the crispest result in traditional tempura preparation. The flour contains a small portion of starch and egg powder, so there is no need to add eggs to prepare batter.
SHIRATAMA-KO (shiratama powder #20145)
Shiratama-ko is powdery flour, made from rinsed, soaked, pulverized, and dried sweet rice (mochi-gome). It has silky, chalky texture and is snow white in color. Shiratama-ko is used to make unfilled (rather like Italian gnocchi) or filled dumplings that are cooked in boiling water or steamed.
KATAKURI-KO
Katakuriko is sweet potato starch and is used extensively in Japanese kitchen. It is a thickening agent for soups and broths, and is often used to coat ingredients before frying or simmering.
PANKO
Panko are Japanese-style breadcrumbs. These popular Japanese breadcrumbs produce a light, crispy and delicious coating for cutlets and other deep-fried preparations.
ARARE (tiny rice cracker balls)
Masago arare are small bead shaped rice crackers – “masago” means tiny, and this can be as small as a grain of sand. “Arare” means small rice cracker. These tiny crackers, 1/12th inch (2mm) in diameter, make a perfect coating to create crisp crust in deep-fried preparations. It may be used as a substitute for tempura flour. The coating creates an attractive and unique presentation.