Thai Low Proteine Wheat Flour
Reading Time: 2 minutesThai Low Proteine Wheat Flour Red Lotus and Royal Fan are low proteine wheat flour from Thailand. These sorts are specially owned for muted food. Originally posted 2017-11-16 11:06:00.
Reading Time: 2 minutesHakuriki-ko (薄力粉) Since I am going to deal with Ukishima next, I would like to go to Hakuriki-ko. Hakuriki-ko is a type of wheat flour. Wheat flour is referred to in Japanese as komugiko. Originally posted 2017-11-14 02:17:00.
Reading Time: 2 minutesEquinox: O-Higan The O-Higan (お彼岸), the equinox is a Buddhist festival. This festival is celebrated in Japan in spring (Haru no Higan) (23 March) and in autumn (Aki no Higan) (23 September). Originally posted 2017-10-28 04:19:00.
Reading Time: 2 minutesMochigome – The Mochi rice Finally comes the article! The correct rice! The Mochireis! I initiate a line of good on the subject of type of rice! I will introduce different Types of rice. Mochigome (Oryza stativa japonica glutonisa) is a japanese round grain rice. Originally posted 2017-10-28 18:27:00.
Reading Time: 1 minuteWelcome! This blog is for all Wagashine-curious and above all experimenting chefs! What is Wagashi (菓子 菓子)? Wagashi is a term for Japanese sweets. They are made of rice flour (from Japanese rice such as Mochigome), anko (red bean paste) and starch / gelling agent (Kudzu, agar agar). If necessary, additional nuts and cores are […]
Reading Time: 1 minuteCultural importance of Rice After the theme of rice cultivation, I would like to comment on the cultural importance of rice. Rice is the staple food of Asia. In this way, it plays a central role in Asian culture. It is connected to religion and language. Originally posted 2017-10-23 10:27:00.
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