Mochiko vs. Shiratamako vs. Joshinko: Japanese Rice Flour

As in many other Asian countries, rice is the staple food for us Japanese. In Japan, there are two mainstream types of rice, which are Uruchimai (うるち米) and Mochigome (餅米).

The former Uruchimai is non-glutinous/non-sticky short-grain rice consumed as the staple of the Japanese diet throughout the year.

On the other hand, the latter Mochigome is glutinous/sticky/sweet rice, typically eaten in the form of a cake called Mochi (餅) in the winter. 

Mochiko vs. Shiratamako vs. Joshinko

These two rice varieties, Uruchimai and Mochigome, are also available in flour form in Japan, often used in Wagashi or traditional Japanese confections. 

Among others, Mochiko (餅粉: meaning Mochi Flour), Shiratamako (白玉粉: Shiratama Flour), and Joshinko (上新粉: Joshin Flour) are the most common.

But how do they differ in making and usage?

• Mochiko (餅粉)
• Shiratamako (白玉粉)
• Joshinko (上新粉)

Mochiko (餅粉)

As you can easily guess from its name, Mochiko, also known as Gyuhiko (求肥子), is made from Mochigome rice.

Making

Based on the site (maff.go.jp), the making of Mochiko is roughly like this.

1. Polish Mochigome 
2. Wash the polished rice 
3. Strain the rice 
4. Dry and mill the rice grains into flour 

Characteristics 

Mochiko has a strong flavor compared to Shiratamako and is smooth. The cake made with this flour is chewy.

Uses

Mochiko flour is used as the main ingredient for the dough of Daifuku and Gyuhi and the wafer of Monaka.

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Shiratamako (白玉粉)

As with Mochiko, Shiratamako consists of Mochigome rice.

Making

But the making process of Shiratamako is different from Mochiko, shown as follows.

1. Polish Mochigome
2. Wash and soak the polished rice in water
3. Strain the rice 
4. Grind the rice with water
5. Strain and dry the ground rice 

Characteristics

The cake/dumpling using Shiratamako has a fresher, smoother texture than the one made with Mochiko and is stretchy.

Uses

Shiratamako flour is the main ingredient of Shiratama Dango and can be the dough of Daifuku Mochi.

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Joshinko (上新粉)

Unlike Mochiko and Shiratamako, Joshinko, also called Komeko (米粉), is made from Uruchimai rice.

Making

The making process of Joshinko flour is basically the same as Mochiko making.

1. Polish Uruchimai 
2. Wash the polished rice 
3. Strain the rice 
4. Dry and mill the rice grains into flour 

Characteristics

As Joshinko consists of non-glutinous rice, the cake/dumpling using it is not so sticky. Instead, they have a pleasant, chewy bite.

Uses

Joshinko flour is used as the main ingredient for the dough of Dango, Kashiwa Mochi, and Kusa Mochi, as well as in the cake of Uiro.

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(Reference Pages: maff.go.jp, cotta.jp )