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: Generic glutinous rice flour. Smooth, but slightly less elastic than 白玉粉.
• 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.

• 上新粉(じょうしんこ): Standard non-glutinous rice flour. Slightly coarse. Used for 団子, 草餅, 柏餅 and many steamed sweets.
• 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.
• 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.

• きな粉: Roasted soybean flour with a nutty aroma. Used as coating for 求肥 sweets (e.g. うぐいす餅).
• みじん粉(みじんこ): Coarsely ground toasted rice used for coatings and decorative crumbs.

• 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.

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