coarse rice powder; Dōmyōji powder
A coarse rice flour made from glutinous rice that has been steamed, dried, and coarsely ground. Used in Japanese confectionery, especially for making the outer layer of sakura mochi and other wagashi. Named after Dōmyōji Temple in Osaka, where it was traditionally produced.
Dōmyōji powder is used for the dough of sakura mochi.
Dōmyōji powder is made by steaming glutinous rice, drying it, and then coarsely grinding it.
上新粉 is a fine rice flour made from non-glutinous rice, used for dango and other confections, while 道明寺粉 is coarser and made from glutinous rice, giving a distinct texture.
白玉粉 is a fine glutinous rice flour used for mochi and dango, whereas 道明寺粉 is coarsely ground and retains a granular texture.
Named after Dōmyōji Temple (道明寺) in Osaka, where this type of rice powder was traditionally produced. The suffix 粉 (こ) means 'flour' or 'powder'.