"MAEHARA" JYOUSHINKO 250G(15)

sential ingredient for a variety of Japanese sweets and dishes.

Joshinko is commonly used to make traditional Japanese dango, manju, rice cakes, wagashi, and steamed Japanese sweets. It can also be used to prepare rice-flour dumplings, thicken soups and sauces, and create delicious homemade Japanese desserts.

Unlike Mochiko, which is made from glutinous rice, Joshinko is made from non-glutinous Japanese rice, giving finished recipes a firmer and less sticky texture.

The convenient 250 g package is ideal for home cooks, Japanese dessert enthusiasts, and anyone looking to recreate authentic Japanese recipes at home.