Rice flour

Rice flour, as the name suggests, is made from finely ground rice. It is mainly made from normal rice (uruchimai) and glutinous rice (mochigome). It has long been used as an ingredient in wagashi and dango (traditional Japanese pastries), and senbei (traditional biscuits), but in recent years advances in technology have made it possible to produce rice flour with finer particles, which is now used in a wide range of products, such as bread, cakes and noodles.