商品案内かしわ餅粉

5月5日端午の節句用として、消費者向けに季節的に製造します。メーカーによっては中身が上新粉のままのものもあれば、上新粉に片栗粉などのでんぷんを入れたものもあります。でんぷんを少し混ぜるのは、おだんごにした時に歯切れが良くなり、柏の葉にくっつきにくくなる為です。

Flour for Kashiwamochi "Kashiwamochi ko"
We make this product only in certain season around the Boys’ Festival, 5th of May, for consumers who make Kashiwa dumpling, a dumpling which contains bean jam and is wrapped in an oak(Kashiwa) leaf. According to manufacturer, they sometimes put only non-glutinous rice flour (Joshin flour), or they sometimes mix starch such as potato starch into it. The reason of adding starch is because it makes the dumpling crispier so that it does not stick to the oak leaf, which wraps Kashiwa dumpling.