tag:blogger.com,1999:blog-4801910849557848872.post8129160611036864755..comments2024-03-02T17:30:36.734+09:00Comments on Asia Is For Lovers: Japanese Flour Isn't All-Purpose!John and Wendyhttp://www.blogger.com/profile/03834589106889217566noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4801910849557848872.post-70260758919514710982020-12-09T22:46:19.078+09:002020-12-09T22:46:19.078+09:00can we please have the nutritional facts for 100 g...can we please have the nutritional facts for 100 gr of products please. thank you Anonymoushttps://www.blogger.com/profile/08429528467412644502noreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-81298158695319849522020-08-10T11:00:28.090+09:002020-08-10T11:00:28.090+09:00Thank you! Ill try it outThank you! Ill try it outTashahttps://www.blogger.com/profile/04756756502646634590noreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-85402054995757577872020-08-09T21:26:06.372+09:002020-08-09T21:26:06.372+09:00I've had the most luck using the strong flour ...I've had the most luck using the strong flour (with green on the bag) in desserts. Hope that works for you too!Wendyhttps://www.blogger.com/profile/03842790704066292466noreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-19847087977048438632020-08-09T20:48:56.194+09:002020-08-09T20:48:56.194+09:00What kind of flour would you recommend to make bro...What kind of flour would you recommend to make brownies? Mine never turned out right like when i use all purpose flour :(Tashahttps://www.blogger.com/profile/04756756502646634590noreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-59717013118014460892018-11-08T00:11:28.443+09:002018-11-08T00:11:28.443+09:00Hi Mariam,
I'm sorry to be so late responding...Hi Mariam,<br /><br />I'm sorry to be so late responding - I don't know how I missed your comment! I know exactly what you mean about the pizza dough being so sticky. The most success I've had with pizza (and it's not 100% perfect) is to use 100% hard flour in whatever recipe I follow. And then once it's risen and I'm ready to work with it, coat it in olive oil until it's slippery. This helps with the sticky texture and keeps it from sticking to your hands when you stretch it out to the right shape - just don't use any flour when you're trying to shape it, that will be a disaster! <br /><br />I actually never had a microwave/convection oven, but I did make pizza on the stove top with a frying pan. You cook both sides, so the bottom is definitely crispy, and that olive oil coating helps! I believe I used this https://www.thekitchn.com/how-to-make-pizza-on-the-stove-top-95403 as my recipe. But here's one more that might also be helpful.https://slice.seriouseats.com/2012/03/the-pizza-lab-awesome-pizza-without-an-oven-aka-skillet-pizza.html<br /><br />Good luck!Wendyhttps://www.blogger.com/profile/03842790704066292466noreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-49593875036275175932018-06-14T15:47:31.764+09:002018-06-14T15:47:31.764+09:00Im here in Nagoya. My husband wants me to make piz...Im here in Nagoya. My husband wants me to make pizza But it never turns out right. The flour is too sticky and just doesn't firm up the way pizza dough should. Also, the convection oven/microwaves never browns the bottom to give it that wonderful crust. Any advice? Anonymoushttps://www.blogger.com/profile/12632679783206366126noreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-19578707100085249482017-12-14T15:22:47.096+09:002017-12-14T15:22:47.096+09:00I am so sorry, I only saw your comment today. The ...I am so sorry, I only saw your comment today. The Nissin flour (soft (red) and hard (green) pictured above also makes a violet flour that I believe is the super fine flour you are looking for. http://www.nisshin.com/products/detail/4902110341751.html Wendyhttps://www.blogger.com/profile/03842790704066292466noreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-46703158523770730832017-12-14T15:18:42.409+09:002017-12-14T15:18:42.409+09:00I would use hard flour, in the green package.I would use hard flour, in the green package.Wendyhttps://www.blogger.com/profile/03842790704066292466noreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-78003457602267406172017-12-14T14:46:51.319+09:002017-12-14T14:46:51.319+09:00What flour is best for cookies?What flour is best for cookies?Ricknoreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-27830612715338457362017-03-06T11:29:36.023+09:002017-03-06T11:29:36.023+09:00Hi , I need to bake Japanese Strawberry SHortcake....Hi , I need to bake Japanese Strawberry SHortcake. I used the normal Cake Flour but the cake seems dense. I was advised to use Japanese ultra fine flour. But not sure about the brand. Can you suggest?Anonymoushttps://www.blogger.com/profile/13686594766339909755noreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-60802052398295164572016-02-24T20:50:30.980+09:002016-02-24T20:50:30.980+09:00That is the amazing piece of writing thanks a lot ...That is the amazing piece of writing thanks a lot for the purpose of showing this unique instructive advice. For certain i will explore your blog constantly for a bit of recent put up.Sarah L. Jacksonhttp://breadmachinecenter.netnoreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-35340035536852389642015-01-21T11:57:33.066+09:002015-01-21T11:57:33.066+09:00What do you want to use the flour for? I suspect t...What do you want to use the flour for? I suspect that regular bread flour might work. This hard flour might also be similar to what you want: http://www.amazon.com/Bobs-Red-Mill-Organic-White/dp/B00MFC5524/ref=sr_1_1?ie=UTF8&qid=1421808540&sr=8-1&keywords=hard+flour&pebp=1421808549756&peasin=B00MFC5524<br /><br />If there is an asian market near you, you could check there as well. This is the kind I use: http://www.nisshin.com/products/detail/4902110341812.html<br /><br />As a last resort you could try Amazon Global. Search for kyourikiko or 強力粉.<br /><br />Hope that helps!Wendyhttps://www.blogger.com/profile/03842790704066292466noreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-62335534447207455002015-01-21T03:54:00.348+09:002015-01-21T03:54:00.348+09:00Having a hard time finding this strong flour. Wher...Having a hard time finding this strong flour. Where in Southern California or online (preferably English website as they're all in Japanse) can I buy the strong flour? TIAAnonymoushttps://www.blogger.com/profile/13344214458136302245noreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-10975228015677783842014-11-15T10:09:17.693+09:002014-11-15T10:09:17.693+09:00look for cake flour
look for cake flour<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-8902809257754906712014-04-22T09:14:02.388+09:002014-04-22T09:14:02.388+09:00Wow! I didn't know about chukiri-ko. I guess...Wow! I didn't know about chukiri-ko. I guess I haven't looked closely enough in the grocery store, but I'll definitely get some now. Thank you!<br /><br />I'm sorry that you haven't been able to find the right kind of flour either, it can be really frustrating to not be able to find things that are so common at home, even when they're just small things. If you didn't like cake flour you might try pastry flour, it's supposed to be weaker than all-purpose, but not as weak as cake flour. Also, if it's available where you live, you could try White Lily brand all-purpose flour. People in the south like it for making biscuits because it is weaker than normal all-purpose flour, so it makes very soft fluffy biscuits. It's very easy to find in the south, but I am not sure about other regions of the country. I hope that one of those might work for you! Good luck!Wendyhttps://www.blogger.com/profile/03842790704066292466noreply@blogger.comtag:blogger.com,1999:blog-4801910849557848872.post-23426839214536054672014-04-22T01:54:54.419+09:002014-04-22T01:54:54.419+09:00I just came across your blog while searching Japan...I just came across your blog while searching Japanese type of flour. I am Japanese and living in the USA. I love cooking and baking, and I've been frustrated about flour here. I really wanna get weak flour but I can't. (I don't live in the big city like NY or LA, so there are no Japanese store around my area.) <br />I tried cake flour but it still didn't make me happy. BTW, You may already know though. We have middle flour/中力粉 in Japan. This is actually categorized as same as All-purpose flour. We use this middle flour to make Udon noodle. <br />Just get middle flour/Churiki-ko at the store!! Hope your baking life is gonna be more fun. <br /> Anonymousnoreply@blogger.com