Description
Domyoji-ko () is a rough flour ofmochi rice (sweet rice) that has a chunky consistency with rice still visible in the flour. We steam glutinous rice, dry and grind to make Dmyji dried cooked rice. Then we break it into pieces to make Dmyji flour. It is mostly used as material for Sakura mochi and Tsubaki mochi.
Dmyji is a temple in Fujdera-city in Osaka prefecture. Once in Dmyji temple they provided an offering removed from the altar and the offering is beloved by people. Therefore the temple has started to keep the dried cooked rice previously. This story is said to be the beginning of this flour.
Product of Japan
Caputo Dry Yeast in Tin, 100g 
Eclair by Garuharu (EN/KR) 
Mrs. Anderson's Baking Silicone Loaf Pan
Reviews
There are no reviews yet.