TEMPURA-KO?

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.

KATAKURI-KO

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

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.