====Flours====

Of the rice flours, we distinguish primarily between **glutinous rice flours** (もち米) and **non-glutinous rice flours** (うるち米). Glutinous rice flours create elastic, chewy textures because they contain almost pure amylopectin. Non-glutinous rice flours behave more like **starch flours**: they create structure, crumb, or a sandy texture depending on how they are processed. Roasted rice flours form a third functional group used mainly for dry sweets (干菓子).

===もち粉===
   * もち粉: Generic glutinous rice flour. Smooth, but slightly less elastic than 白玉粉.
   * {{ruby|白玉粉|しらたまこ}}: Coarsely wet-milled glutinous rice flour. Produces the smoothest and most elastic もち texture. Preferred for high-quality もち and 求肥.

===うるち粉===
   * {{ruby|上新粉|じょうしんこ}}: Standard non-glutinous rice flour. Slightly coarse. Used for 団子, [[kusa|草餅]], 柏餅 and many steamed sweets.
   * {{ruby|上南粉|じょうなんこ}}: Very finely milled rice flour used for 押しもの and refined textures. If unavailable, grind 上新粉 and mix with 10% potato starch.
   * {{ruby|寒梅粉|かんばいこ}}: Roasted and puffed rice flour ground into a dry sandy powder. Used mainly in 押しもの and 落雁-type sweets to create a light crumb.
   * かるかん粉: Rice flour used for かるかん. No clue what is different about that.

===Other flours===
   * きな粉: Roasted soybean flour with a nutty aroma. Used as coating for 求肥 sweets (e.g. [[uguisu|うぐいす餅]]).
   * {{ruby|みじん粉|みじんこ}}: Coarsely ground toasted rice used for coatings and decorative crumbs.

====Sugar====
   * In Japan, there are 3 white sugars: 上白・グラニュ・ザラザラ. The first one has a direct, long lasting sweetness impression, the last one has a more abrupt end.
   * The first one carries a bit of moisture, so it dissolves readily.


===桜===
   * Both leaves and flowers can be pickled by vacuuming them with 6% salt.
   * The leaves will already have a powerful aroma after 3 days!