上じょう新しん粉こ

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.

• 上じょう新しん粉こで作つくった団だん子ごは、もちもちとした食しょっ感かんが楽たのしめます。

  Dumplings made with jōshinko have a pleasantly chewy texture.

• 和わ菓が子し作づくりには、上じょう新しん粉こと白しら玉たま粉こを使つかい分わけることが大たい切せつです。

  When making Japanese sweets, it's important to use jōshinko and shiratamako appropriately.