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.
Dumplings made with jōshinko have a pleasantly chewy texture.
When making Japanese sweets, it's important to use jōshinko and shiratamako appropriately.
Made from glutinous rice (もち米); yields a softer, more elastic texture than 上新粉.
Also glutinous rice flour, but often more finely ground; used for similar purposes as 白玉粉.
General term for rice flour; can be made from either glutinous or non-glutinous rice, and may vary in coarseness.
Standard kanji spelling for this type of rice flour.
Alternate kanji spelling using 糝 (rare character); 上新粉 is overwhelmingly more common.
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.