小麦粉 (Flour)
In Japanese supermarkets, flour is generally divided into two main types:
Hakurikiko (薄力粉) – Known as weak flour or cake flour, it has a lower gluten content and is typically used for light, delicate textures like cakes, cookies, and tempura.
Kyourikiko (強力粉) – Called strong flour or bread flour, it has a higher gluten content and is perfect for creating firmer textures in things like bread and pizza dough.
These two types of flour are chosen depending on the recipe and the texture you’re aiming for.
・Recipes using 「薄力粉(hakurikiko)」(cake flour)
- お好み焼き (Osaka-style Okonomiyaki)
how to cook Osaka-style Okonomiyaki…click
・Recipes using 「コツのいらない天ぷら粉」
2. 天ぷら (Tempura)
how to cook Tempura…click
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