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Echigo Shiratama Hompo conveys familiar Japanese confectionery culture and creates new value through Shiratama, which is the most popular Japanese confectionery material at home and commercial products
Mizuhiki method
Snow White Rice Flour
In the rice-producing region of Niigata, we have been working closely with rice and polishing the flour.
This is a new rice flour proposed by Echigo Shiratama Honpo.
"What's old is new...
The whiteness and texture created by traditional techniques,
Uncompromising rice flour for confectionery and bread making
High-quality rice flour is born from the water-milling method.
It is smoother, whiter, and more vibrantly colored than traditional rice flour.
It also causes minimal starch damage, making it suitable for a variety of confectionery and bread development.
Features
The water grinding method minimizes starch damage
Stable water absorption and moist, chewy texture. A processing method that minimizes heat to maintain "whiteness."
Easy to color, and you can expect vivid browns when baked and steamed.
