noun
top-grade non-glutinous rice flour
A fine, high-quality rice flour made from non-glutinous rice (うるち米). Used in Japanese confectionery (和菓子) such as 柏餅, ういろう, and 団子. Distinct from 白玉粉 (glutinous rice flour) and もち粉.
上新粉で作った団子は、もちもちとした食感が楽しめます。
Dumplings made with jōshinko have a pleasantly chewy texture.
和菓子作りには、上新粉と白玉粉を
When making Japanese sweets, it's important to use jōshinko and shiratamako appropriately.
The term 上新粉 likely derives from its status as a high-grade (上) new (新) rice flour (粉). The exact historical origin is uncertain, but it has been a staple in Japanese confectionery for centuries.