2025 Aomori Prefecture Rice Flour Aomori-kko 1kg

Reiwa 7 (2025) Aomori Prefecture Hashikami Grown Rice Flour Aomori-kko

Please note that some equipment is shared with wheat products. Therefore, we kindly ask that individuals with wheat allergies refrain from purchasing.

*We mill the rice to order.

Aomori-kko rice flour is characterized by its high amylose content and low stickiness. Furthermore, due to low starch damage during milling, it is finely textured and suitable for making bread and sweets that rise well, as well as for general noodle production.

Features and Uses
Low Stickiness: As it is a high-amylose rice, it has low stickiness and is easy to process into flour, similar to wheat flour.
Good Rise: Due to low starch damage during milling, it rises well when made into bread.

Fine Texture: Results in a fine texture when used in bread and sweets.

Rice Flour Noodles: Less sticking to machinery, leading to a higher yield of finished product. Noodles made with Aomori-kko (entirely or blended with Tsugaru Roman) exhibit less sticking to machinery and a higher yield compared to those made solely with Tsugaru Roman.

Rice Flour Bread: Suitable for gluten-free bread and rises better than Masshigura.

Other Processed Foods: Can be used in various processed foods such as sweets.

Registered as a new variety in 2023, it has been specially recognized as a dedicated variety for rice flour production by the country.