Batter / Flour

Okara (soy pulp) is a superfood that contains an abundance of nutrients, including dietary fiber and protein while being low in sugar, GI (glycemic...

Rice flour has no gluten, and because of that, it is often used as a wheat flour substitute for gluten-free diets. Namisato’s Gluten-Free Japanese ...

Rice flour has no gluten, and because of that, it is often used as a wheat flour substitute for gluten-free diets. Namisato’s Gluten-Free Japanese ...

This high-quality potato starch is a common ingredient in many Japanese dishes. A very versatile condiment, Katakuri is used in everything from fri...

Once you taste a bit of Kinako on top of mochi or ice cream or baked in a cookie or piece of candy, you'll want to stock up on this special soybean...

This brand of shiratamako, produced by Maehara, is one of the most traditional and popular rice flour brands in Japan. Made from 100% Japan-grown g...

Dried katakuchi iwashi (anchovy), commonly called niboshi or iriko, has an intense umami and is traditionally used for making dashi broth. Ishimaru...

Filling, fluffy, juicy, and flavorful—everyone loves okonomiyaki (a Japanese savory pancake). On top of your own additions, the batter itself conta...

It's easy to make your own tasty tempura at home with this Tempurako (tempura batter)! Obviously the most important ingredient of crunchy and delic...