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pantry [11.04.2026:1740] – removed - external edit (Unknown date) 127.0.0.1pantry [20.07.2026:1411] (current) – aequivinius
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 +====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!