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In Japan, cooked glutinous rice flour, called mochigomeko (or mochiko for short) is used to create mochi, dango or as a thickener for sauces. [2] [3] Uncooked glutinous rice flour shiratamako is often used to produce confectioneries. [3] The non-glutinous rice flour jōshinko is primarily used for creating confectioneries. [3]
himono (non-salted dried fish) - some products are bone dry and stiff, incl. ei-hire (skate fins), surume (dried squid), but often refer to fish still supple and succulent. kamaboko, satsuma age, etc., comprise a class of food called nerimono, and are listed under surimi products. niboshi; shiokara of various kinds, made from the guts and other ...
Suama (寿甘), a combination of the kanji for celebration "su" and sweet "ama" , is a Japanese sweet made of [1] non-glutinous rice flour, hot water, and sugar characterized by its red food dye. It is dyed red, because red and white symbolize celebration in Japanese tradition.
Toothpicks and other such items may be used to keep the rice in place. The rice itself is usually a blend of both glutinous and non-glutinous rice. [2] Other ingredients sometimes used as stuffing include minced squid tentacles, bamboo shoots, carrots and aburaage. [3] [1]
Garae-tteok (가래떡) is a long, cylindrical tteok (rice cake) made with non-glutinous rice flour. [1] [2] Grilled garae-tteok is sometimes sold as street food. [3]Thinly (and usually diagonally) sliced garae-tteok is used for making tteokguk (rice cake soup), a traditional dish eaten during the celebration of the Korean New Year. [4]
Hanji-a traditional Korean paper, bamboo, Jujubes, pine nuts, ginko nuts, soybean, and mixed rice: non-glutinous, glutinous, black rice are used to make the dish. Rice cooked inside the bamboo is mixed grain, along with rice the rest of the ingredients are cooked and later toppings are added. [1] [2] [3] [10] [8]
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Mildly alcoholic Vietnamese pudding or wine made from fermented glutinous rice. Rượu đế: Vietnam Southeast Asia Made of either glutinous or non-glutinous rice. Sake: Japan East Asia The term "sake", in Japanese, literally means "alcohol", and the Japanese rice wine usually termed nihonshu (日本酒; "Japanese liquor") in Japan. It is the ...