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.
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 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.