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| + | ====Flours==== | ||
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| 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). | 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). | ||
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| * 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]]). | * 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}}: | * {{ruby|みじん粉|みじんこ}}: | ||
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| + | ====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. | ||
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| ===桜=== | ===桜=== | ||
| * Both leaves and flowers can be pickled by vacuuming them with 6% salt. | * Both leaves and flowers can be pickled by vacuuming them with 6% salt. | ||
| * The leaves will already have a powerful aroma after 3 days! | * The leaves will already have a powerful aroma after 3 days! | ||