道どう明みょう寺じ粉こ

noun

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.

• 道どう明みょう寺じ粉こは桜さくら餅もちの生き地じに使つかわれる。

  Dōmyōji powder is used for the dough of sakura mochi.

• 道どう明みょう寺じ粉こはもち米ごめを蒸むして乾かん燥そうさせ、粗あらく砕くだいたものです。

  Dōmyōji powder is made by steaming glutinous rice, drying it, and then coarsely grinding it.