{"id":60533,"date":"2024-03-15T12:18:58","date_gmt":"2024-03-15T11:18:58","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=60533"},"modified":"2024-03-16T09:22:54","modified_gmt":"2024-03-16T08:22:54","slug":"domyo-ji-ko-japanisches-reismehl","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/washoku\/shokuzai\/domyo-ji-ko-japanisches-reismehl\/","title":{"rendered":"D\u014dmy\u014d-ji-ko - Japanese rice flour"},"content":{"rendered":"
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D\u014dmy\u014d-ji-ko (\u9053\u660e\u5bfa\u7c89) is a special rice flour used in Japanese cuisine, especially for preparing sweet dishes such as dango (\u56e3\u5b50 - rice dumplings), mochi (\u9905 - rice cakes) and manj\u016b (\u9945\u982d - stuffed pasta).
It is made from glutinous rice and has a fine texture that makes it particularly suitable for making sticky or tough doughs.
The use of D\u014dmy\u014d-ji-ko varies depending on the recipe, but it is generally mixed with other ingredients to make dough. For example, it is often mixed with (sometimes hot) water to make a batter for dango or mochi. Sometimes it is also combined with sugar or other sweet ingredients to make sweet pasta.<\/p>

The use of D\u014dmy\u014d-ji-ko enables the production of traditional Japanese sweets with the characteristic sticky texture and mild flavor typical of this type of dessert. It is an important element in Japanese cuisine and is often used in the preparation of seasonal specialties.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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What is D\u014dmy\u014d-ji-ko?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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With our seasonal menus and events<\/a> you can always try different techniques and flavors of the Japanese cuisine<\/a> and we also sometimes work enthusiastically with special Japanese ingredients.<\/p>

D\u014dmy\u014d-ji-ko is a type of rice product made from mochi (sticky) rice. Some of you may remember that we used this Japanese flour in the wan mono and sakura mochi courses at the Hanagasumi Kaiseki in April 2023.<\/p>

However, it is not a powder, although it is called \"ko\" (\u7c89 , flour) because the grains are coarse, like a collection of small pieces.<\/div>
Mochi rice is white, opaque, viscous rice that is mainly used to make mochi (rice cakes) and sekihan (rice with red beans). The counterpart to mochi rice is uruchi rice. Uruchi rice is the transparent rice that is often eaten in everyday Japanese life. Famous varieties are Akita Komachi and Koshihikari.<\/span><\/div>
Comparing the two in terms of starch composition, the proportion of aminopectin in Uruchi rice is 80%, while the remaining 20% is amylose, while \"Mochi rice\" is 100% aminopectin.\u00a0<\/div>
This aminopectin has the property of forming a starch paste in hot water and is the source of the stickiness of the rice. In contrast, amylose is not viscous. This is why mochi rice, which consists of 100% aminopectin, is stickier than uruchi rice.<\/div><\/div>
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Variety of flours made from rice in Japan<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Incidentally, in Japan, the land of rice, there are a variety of flours (or products known as \"ko\" (\u7c89)) that are made from rice.<\/p>