Cooking with
JAPANESE

RICE
FLOUR

Rice Stable Supply Support Organization, Public Interest Incorporated Association

Introduction

Japanese rice flour now easy to choose
and use for variety of products !

Since its foundation, Rice Stable Supply Support Organization (“Rice Organization”)
has been supporting projects that promote the steady supply of rice as the staple
grain in Japan, serving as a designated corporation in accordance with the “Act on
Stabilization of Supply, Demand and Prices of Staple Food.”

There is growing interest in a new type of Japanese rice flour that can be used in place of wheat
flour to prepare a variety of foods, such as bread, cakes and pasta. This variety of Japanese rice
flour is different from the ones which have been used in making traditional Japanese snacks such as
rice crackers and rice dumplings.

In addition to taking part in projects that help expand the demand for rice, theorganization is also actively engaging in sharing information with the public about rice
by offering workshops and other events that aim to create new demand for Japaneserice flour and other rice products.

The type of flour to be used depends on which products are made. This is why there are varietiesof rice developed to have properties that suit specific purposes. For example, for making bread, it isrecommended to use a variety of Japanese rice flour that causes less starch damage and makes thebread rise more easily. Japanese rice flour has been known to be rather tricky to use, as there aremany different varieties and manufacturing methods available, causing a difference in the quality
and properties among different types of products.

Among the dietary and health issues we are facing today, the most common is foodallergy. More and more people are suffering from food sensitivity triggered by dietarychanges and other factors. This is why there is a growing interest in Japanese rice
flour as a gluten-free option.
In March 2017, with the aim of promoting the consumption of Japanese rice flour
products, the Japanese government has released “Japanese Rice Flour Standards byUse” and “Labeling Guidelines to Promote Japanese Rice Flour Products” (generally
referred to as gluten-free food labeling).
In light of such circumstances, this recipe booklet has been developed with theobjective of expanding the use of Japanese rice flour. Created by top chefs specializing
in Japanese, Western and Chinese cuisines, the unique recipes use different types ofJapanese rice flour that best fit the purpose (with No.1 being suitable for baking andcooking, No.2 for bread and No.3 for pasta and noodles). Each recipe is accompanied
by a comment by Yukio Hattori to make it easy to understand the benefit of using
Japanese rice flour.
We hope that you will find this booklet useful in understanding the distinct properties
of Japanese rice flour so that you can incorporate it in many different applications.

This is why the Japanese government set the “Japanese Rice Flour Standards by Use.” Wheat
flour is labeled as either pastry flour, all-purpose flour or bread flour so that the consumers canchoose according to the usage. The same labeling method is now available with Japanese rice flour,
indicating whether it should be used for baking/cooking, bread or pasta/noodles.
This has made it much easier for the consumers to know which kind of Japanese rice flour to use
for what purpose. We hope this new standard encourages you to select a specific type of Japaneserice flour for your needs.

BeforeI am not surewhich rice flour
I should use!

Now
I can choose
the right type ofrice flour for what
I want to make!

Rice Stable Supply Support Organization, Public Interest Incorporated Association

Chairperson

Susumu Fukuda
02

The package
indicates the number
and usage.
(Whether or not the productcontains gluten is clearly
indicated on the label.)

Japanese rice flour is grouped into three categories
according to usage : baking/cooking (No.1), bread (No.2)
and pasta /noodles (No.3). Consumers can look at thelabel and number on the package to choose the righttype of Japanese rice flour for what they are making.

03

Cooking with Japanese rice flour
suitable for specific dishes

Four professional chefs share easy-toprepare recipes that make use of theunique properties of Japanese rice flour.

Mr. Hattori points out

the benefit of using
Japanese rice flourin each recipe

Yukio Hattori

Born in Tokyo. Chairman/President of Hattori
Academy and Hattori Nutrition Collage. Doctor of
Medical Science. Ambassador of Japanese cuisine.
Graduate of Rikkyo University. Obtained a Ph.D.
from School of Medicine at Showa University.
Hattori is the recipient of the Medal with Blue
Ribbon and has been named the Chevalier (Knight)of Légion d'honneur (of the Legion of Honour)
as well as the Chevalier of the Ordre national duMérite (National Order of Merit) and Oﬃcier of theOrdre du Mérite Agricole (Order of Agricultural
Merit) by the French president. He received theMinister of Health, Labour and Welfare's Award, theMinister of Education, Culture, Sports, Science andTechnology's Award and Food Industry Achievement
Award (Special Award).
He serves as the Chairman of the Japan Associationof Training Colleges for Cooks, Executive Directorof the Japan Association of Training Collegesfor Nutritionists, Chairman of All Japan Culinary
School Association, Director of the Washoku
Association of Japan, Chairman of Japan Washoku
Association, Chairman of NPO Japan Food
Education Association, member of the Shokuiku
Promotion Committee of the Ministry of Agriculture,

Forestry and Fisheries and Chairman of the Expert
Committee for Promoting Shokuiku. He takes partin the committees of the Cabinet Oﬃce, Ministry of
Health, Labour and Welfare, Ministry of Agriculture,
Forestry and Fisheries and Ministry of Education,
Culture, Sports, Science and Technology. He serves
as the Vice Chairman of the National Council
for Early to Bed, Early to Rise Plus Breakfast
and committee member of the Local Specialty
Recognition Committee.
He is the affiliate professor of Showa University(School of Medicine), aﬃliate professor of Hiroshima
University (School of Medicine), affiliate professorof Tokyo University of Agriculture, instructor at
the University of Tokyo (Promotion of International
Strategy on Comprehensive Cancer Research) andteaches at many other places. He is also active on
TV and radio.
Published works include the newly released
Shokuiku Book (Kirasienne), An Illustrated Guide
to Japanese Cooking and Annual Events (Tankosha
Publishing), Shoku-iku Ryoku (Magazine House),Y u k i o H a t t o r i's S h o k u i k u D o k u h o n ( C & R
Research) and many others.

Hisashi Imai

Yoichiro Funase

Yuji Tateno

Hiroaki Suzuki

Owner/Executive Chef at Taverna I

Owner of AWORKS CHEESE CAKE CAFECPA Certified Cheese Professional
CPA Certified Cheese Professional Instructor
Cheese Expert

Owner/Executive Chef atMichiba Washoku Tateno

Executive Chef of Szechwan
Restaurant Group

Born in Tokyo.
Imai started cooking professionally at the age of 21
and has trained at a number of restaurants of diﬀerent
cuisines.
He joined Asakusa View Hotel in 1988 to work at an
Italian restaurant, Ristorante la Verita, and then became
the chef at Trattoria Bucchina in 1992.
In 1997, Imai joined Ristorante Dontarian run by Iron
Chef Hiroyuki Sakai. He opened Osteria Il Piccionein 1999 and ran the kitchen. He specializes in Italianregional cuisine that has been passed down throughgenerations.
He currently works as the owner/executive chef atTaverna I.
Vice President of Japan Branch of Artusi Chef
Association. Imai has been awarded with the Maestro
title by Association of Professional Italian Chefs (APCI).
Member of Associazione Cuochi Cucina Italiana.

04

Funase started off his cheesecake career as theowner of Café Azzurro (closed) in Chatan-cho,
Okinawa, then Azzurro Cheesecake Works (closed)
in Chigasaki City, Kanagawa, and now AWORKSCHEESE CAKE CAFE.
He has delved deeply into the world of cheesecakes
for the past 15 years.
Funase has also been actively taking part in projects
eliminating food waste.

Tateno started off as an apprentice to Rokusaburo

Suzuki moved to Tokyo right after graduating highMichiba in 1984.

school in 1982 to join Akasaka Szechwan Restaurant.

After working at Ginza Rokusan-tei, he opened Poisson

In 1992, he became the executive chef at Ikebukuro

Rokusaburo in Akasaka in 1997 and worked as the

Szechwan Restaurant.

executive chef.

In 2001, he became the executive chef at Akasaka

In 2008, he opened Michiba Washoku Tateno in Ginza,

Szechwan Restaurant.

Tokyo.

In 2006, he received the Ambassador Extraordinary

As the No.1 disciple of Michiba, Tateno has been

and Plenipotentiary of the People's Republic of China.

faithfully following his mentor's teaching in which

In 2014, he was awarded the Tokyo Meister Award andcooking is letting the ingredients attain Buddhahood.

the Minister of Health, Labour and Welfare's Award.

Tateno is good at arranging traditional Japanese cuisine

In 2017, he was appointed the executive chef ofwith the ﬂexible mindset learned from Michiba.

Szechwan Restaurant Group.

In order to spread the know-how of his restaurant's food that

While working as the board member of the Japan

allows for unrestricted creativity (referred to as Michiba

Association of Chinese Cuisine, he is actively sharing

Washoku ), he has been offering cooking classes andhis techniques on TV and magazines as well as at

preparing food at elderly homes and other welfare

cooking schools.

facilities. He has also been featured in various media.

05

Recipe Index
Usage label No.1 (for baking/cooking)Usage label No.2 (for bread)
Usage label No.3 (for pasta/noodles)
06

Lemon Clafoutis with Rice Flour

Rice Flour Cheesecake(Hisashi Imai)(Hisashi Imai)

P8

P10

Chewy Bagels with 100%
Rice Flour(Yoichiro Funase)Deep-Fried Shishamo Smelt andVegetables with Vinegared Sauce

Rice Flour Meatballs with Sweet
and Sour Sauce(Yuji Tateno)(Hiroaki Suzuki)

P12

P14

Italian-Style Focaccia with 100%
Rice Flour

Quick and Easy Rice Flour
Ciambella

Deep-Fried Rice Flour Custard
with Kinako and Kuromitsu(Yoichiro Funase)(Hisashi Imai)(Hiroaki Suzuki)

P16

P18

P20

P22

Shiso Rice Flour Noodles in Salad

Chewy Rice Flour Pizza

Gnocchi allʼOrtolana(Yuji Tateno)(Hisashi Imai)

Baked Rice Flour Cannelloni
with Cheese

P24

P26

(Hisashi Imai)

P28(Hisashi Imai)

P30
07

Rice flour No.1 (for baking/cooking)

Owner/Executive Chef at Taverna I

Hisashi Imai

Lemon Clafoutis
with Rice FlourNOTES
Unlike wheat flour, rice flour does not

This is a traditional baked dessert fromclump up easily, making the preparation

the Limousin region of France. A batter iseffortless. Adding a moist and chewy

poured on top of fruit like cherries that are

texture, rice flour is a perfect choice forarranged on a tart pastry.

clafoutis that features a flan-like base.

Directions
Ingredients(makes 6 to 8 servings)*For one 25 cm × 8.5 cm × 8.5 cm pan
70 g rice ﬂour (No.1)
5 eggs1

sugar. Mix well.

2

Add the milk, heavy cream, rice flour
and lemon zest, in that order, and mix
to well incorporate the ingredients.

3

Thinly coat the pan with butter andline it with parchment paper. Pour

180 g sugar

the batter from Step 2. Bake in a

200 mL milk

preheated oven of 160

180 mLheavy cream

4

Fruit (such as grapes) for garnish

Remove the pan from oven once theslices on top and return to oven. Bake

4 slices of lemon
Lemon jam (or orange/marmaladejam) for servingfor 20 minutes.

surface starts to set. Place the lemon

Zest of 1 lemon, minced ﬁne

08

Crack the eggs into a bowl and add thefor another 20 minutes.

5

Let it cool. Cut a slice and transfer toa plate. Serve with the lemon jam andgarnish with the grapes or other fruit.

Comment from Yukio HattoriT

he moisture and starch in the rice flour create thepleasant, custard-like consistency of this dessert.

This recipe highlights the texture of the clafoutis.

09

Rice flour No.1 (for baking/cooking)

Owner/Executive Chef at Taverna I

Hisashi Imai

Rice Flour Cheesecake

NOTES
Using rice flour solves the issue of thethere are three types of cheesecake inbatter clumping up, making the mixing

Japan: baked, soufflé and rare (no-bake).

process quite easy. This cheesecake

This popular cake is said to have existed

comes out very creamy, without leaving

even before the ﬁrst century and evolved

any unpleasant floury taste. In general,in the course of its worldwide journey.

Directions
Ingredients

1

Place the unsalted butter, sugar and(makes 8 servings)

powdered creamer in a bowl and mix*For one 18 cm round cake panvery well.

60 g rice ﬂour (No.1)

2
3

Add the beaten eggs, rice flour andbaking powder, in that order, and mix

150 g unsalted butter
150 g sugar

Mix in the cream cheese.

thoroughly.

4

Thinly coat the cake pan with butter

22 g powdered creamer

and place a piece of parchment paper

220 g cream cheese

cut to fit the bottom of the pan. Pourthe batter from Step 3. Bake in a

3 eggspreheated oven of 160

4 g baking powder
Maple syrup for drizzling
Lemon slices (optional)

for 20 to 25

minutes.

5

Remove from the pan and let cool.
Cut into wedges and serve on a plate.
Drizzle with the maple syrup andgarnish each cake with a lemon slice(optional).

Comment from Yukio HattoriT

he pleasant creaminess from the rice flour further
enhances the velvety texture of the cheesecake. The

recipe makes use of the property of rice flour that does
not clump up.

10

11

Rice flour No.1 (for baking/cooking)

Owner/Executive Chef at Michiba Washoku Tateno

Yuji Tateno

Deep-Fried Shishamo
Smelt and Vegetables with
Vinegared Sauce
Directions
Ingredients

1

skewer so that it forms a gentle curve. Coat(makes 4 servings)

it with the rice ﬂour, dip it in batter made by

Rice ﬂour (No.1) for coating andbattermixing some rice ﬂour and water and deep-fry
in the oil heated to a medium temperature (about

12 shishamo smelt
1 thin zucchini
1 Japanese eggplant

170 ) until crispy. Set aside to blot the oil.

2

ice bath. Blot dry on a paper towel.

3

then halve each piece to make 12. Trim the end

Microgreens for garnishof the shiitake mushroom stems and cut each

Ginger juice to taste

piece into quarters. Dip everything in batter of

1/2 tablespoon sugar
Potato starch mixed with water4

less oil than wheat ﬂour, the crispy texture

thin, crispy crust when deep fried. The

lasts longer. Prepared by adding vinegar

neutrality of rice ﬂour highlights the ﬂavors

to stock, the thickened sour sauce bringsof each ingredient. Another benefit oflightness and a sophisticated touch to theusing rice ﬂour is that because it absorbs

deep-fried dish.

Combine all the ingredients for the sauce in asmall pot and let it come to a boil.

5

Lay 2 zucchini ribbons on a large plate. Just
before serving, deep-fry the shishamo smelt,
eggplant and shiitake mushrooms once again.
Arrange them on top of the zucchini. Add
the ginger juice to the sauce from Step 4 anddrizzle some on the plate. Garnish with themicro tomatoes and microgreens.

12

Batter made with rice flour creates aoil heated to medium high (180 ).

10 mL mirin (sweet cooking wine)
8 mL rice vinegar

NOTES

rice ﬂour and water. Deep-fry until crisp in the

Vinegared sauce

10 mL soy sauce

Partially peel the skin of the eggplant to makea striped pattern. Cut it into 6 thick rounds and

20 micro tomatoes

50 mL bonito stock

Use a vegetable peeler to thinly slice thezucchini into ribbons. Blanch and let cool in an

3 small fresh shiitake mushrooms
Oil for deep-frying

Stick each shishamo smelt through a bamboo

Comment from Yukio HattoriR

ice flour is perfect for deep-frying. The crisp,
light finish is very pleasant. Absorbing less oil,the coating does not become greasy on the plate,maintaining the beautiful colors of the ingredients.

13

Rice flour No.1 (for baking/cooking)Ingredients

Executive Chef at Szechwan Restaurant Group

Hiroaki Suzuki

Rice Flour Meatballs with
Sweet and Sour Sauce(serves 4 people)

1/2 green pepper

Starch water

Oil for deep-frying

50 g rice ﬂour (No.1)

Green peas for garnish

180 mL water

Deep-fried mung bean noodles for garnish

250 g ground pork

Sweet and sour sauce
4 tablespoons sugar

NOTES

Seasonings

3 tablespoons rice vinegar

1 tablespoon sake3 tablespoons chicken stock

1/4 teaspoon salt

1 tablespoon soy sauce

1 egg

1 tablespoon Shaoxing wine (or sake)

Pinches of black pepper

1 tablespoon oil

Starch water made by combining rice ﬂour

down. The sweet and sour sauce is madeand water is added to ground pork that has

by combining vinegar, sugar and a little bit

been mixed well until sticky to make theseof salt. The thickened version prepared by

fluffy meatballs. The texture stays moist

adding potato starch mixed with water is

20 g bamboo shoot

1/2 tablespoon ketchup

and soft even when they have cooled

used often in Chinese cooking.

2 fresh shiitake mushrooms

Pinches of salt

2/3 tablespoon potato starch mixed with water

35 g onion

Directions
1

Place the ground pork in a bowl andsmall balls. Heat the oil to medium highadd the seasonings. Mix well with your(about 170 ) and deep-fry the meatballs.

hand until the mixture becomes sticky.

2

4

Combine the ingredients for the sweet

Cut the bamboo shoot, shiitakeand sour sauce in a pot. Bring it tomushrooms, onion and green pepper

a boil and add the meatballs and theinto small dice (5mm). Add to the bowl

green peas.

and mix well.

3

5

6

Arrange the deep-fried mung bean

Add the starch water and knead somenoodles on a plate and place themore.

meatballs on top.

Shape the mixture from Step 3 into

Comment from Yukio HattoriT

his is a wonderful recipe that makes use of thechewy texture that rice flour provides while letting it

act as a binder for the ground pork.

14

15

Rice flour No.2 (for bread)

Owner of AWORKS CHEESE CAKE CAFE

Yoichiro Funase

Chewy Bagels with
100% Rice FlourNOTES
Rice ﬂour does not clump up so readily as

consumed by the Jewish communities inwheat ﬂour, making it easy to combine theeastern Europe, bagels brought to the U.S.

ingredients. Not requiring the secondaryby the immigrants are now an essential

proofing, the chewy bagels are ready inpart of American diet. Boiling the doughno time. Adding alpha rice flour makes

before baking contributes to the chewy

the dough more viscous and improves

texture that is unique to bagels.

the hydration and preservation. Widely

Directions
Ingredients(makes 3 bagels)

230 g rice ﬂour (No.2)
40 g alpha rice ﬂour

1

warm water and olives in a bowl.

2
3

Add the warm water and knead the dough.
Divide the dough into three and shape each
into a round with a hole in the middle. Place

15 g sugar

sliced olives on top and let it proof in a warm

10 g olive oilplace (30 to 40 ) for about 20 minutes.

10 g dry yeast*You can also use the prooﬁng function of the

5 g saltoven or place the bowl of dough on top of a
pot ﬁlled with warm water.

170 g warm water (38 to 40 )Olives for topping

Combine all the ingredients except for the4

Bring a pot of water to a boil and cook thebagels for 30 seconds. Flip and cook for
another 30 seconds.

5

Bake in a preheated oven of 180

for about

Comment from Yukio HattoriR

ice flour adds substance to these bagels. Without an
unpleasant floury flavor, the bagels impart a fresharoma and sweetness of rice.

15 minutes.

16

17

Rice flour No.2 (for bread)

Owner of AWORKS CHEESE CAKE CAFE

Yoichiro Funase

Italian-Style
Focaccia with 100%
Rice FlourNOTES
Rice flour does not clump up so

and preservation. Focaccia is anreadily as wheat flour, making it

Italian flatbread that is the precursor

easy to combine the ingredients. Notof pizza as known today. Depending

requiring the secondary proofing, thison the region, it is customary for the

focaccia is ready in no time. Adding

father to prepare focaccia for familyalpha rice flour makes the dough morecelebrations.

viscous and improves the hydration

Ingredients(makes 4 servings)
170 g rice ﬂour (No.2)
30 g alpha rice ﬂour
20 g olive oil

Directions
1

Combine all the ingredients except for
the warm water and olives in a bowl.

2

Add the warm water and knead thedough.

3

Shape the dough and place sliced olives

15 g sugar

on top. Let it proof in a warm place (3010 g dry yeast

to 40 ) for about 30 minutes.

5 g salt*You can also use the prooﬁng functionof the oven or place the bowl of dough120 g warm water (38 to 40 )Olives for topping

on top of a pot ﬁlled with warm water.

4

Bake in a preheated oven of 180
about 15 minutes.

18

for

Comment from Yukio HattoriFocaccia is a classic Italian bread. Using rice flour
makes it so delicious, crispy on the outside andchewy on the inside. The flavor of rice is perfect for theJapanese palate.

19

Rice flour No.2 (for bread)

Owner/Executive Chef at Taverna I

Hisashi Imai

Quick and Easy
Rice Flour Ciambella

Directions
Ingredients

1(makes 4 servings)liqueur to rehydrate. (You can prepare*For one 25 cm × 8 cm × 8 cm loaf pan

your own mix by combining yourfavorite dried fruits.)

140 g rice ﬂour (No.2)

2

Place the unsalted butter (softened
to room temperature) and sugar in a

6 g baking powder

bowl. Use a whisk to well combine. Mix

200 g unsalted butter

NOTES

Soak the dried fruit mix in the orange

in the beaten eggs, add the rice flour

210 g sugar

and baking powder and mix. Drain the

4 eggs, beaten

dried fruits from Step 1 and add to theoften enjoyed by people in the central

80 g dried fruit mix

bowl. (Reserve the liquid for later.)the preparation easy. Using rice flour

region of Italy. Here it is prepared in a

180 mL orange liqueur

gives this easy-to-prepare tea cake aloaf pan like a pound cake.

Rice flour combines well with otherciambella is a traditional Italian cakeingredients without clumping up, making

professional touch. Meaning “donuts,”

3

Thinly coat the loaf pan with somebutter and place a piece of parchment
paper cut to ﬁt the pan. Pour the batter

Sauce

from Step 2 and create an indentation

150 g orange marmaladein the center. Bake in a preheated oven

90 mL orange juiceof 160Pinch of salt

from the pan and brush the cake withfor about 45 minutes. Remove

the reserved orange liqueur while hot.
Powdered sugar for dusting4

Mix the marmalade, orange juice andsalt to prepare the sauce. Pour it oversliced cake and dust with powderedsugar.

Comment from Yukio HattoriRequiring no sifting, this recipe using rice flour iseasy to prepare for anyone. The cake stays moist

thanks to the properties of rice flour.

20

21

Rice flour No.2 (for bread)

Executive Chef at Szechwan Restaurant Group

Hiroaki Suzuki

Deep-Fried Rice Flour
Custard with Kinako andKuromitsu

NOTES
This dessert is easy to prepare, taking

down. If making your own, you can use

advantage of the clump-free property ofmilk in place of water to give it a Western

rice ﬂour. It highlights the glutinous nature

touch. In addition to desserts, kuromitsu

of the flour. Sold in a bottle, kuromitsu

can be used in savory, long-cooked dishes

is a syrup prepared by dissolving black

whenever white sugar is called for to add

sugar in water and cooking the mixture

another layer of ﬂavor.

Directions

Ingredients

1(makes 4 servings)
140 g rice ﬂour (No.2)
1 egg

A

B

Place all the ingredients in A in a bowl
and mix well until smooth.

2

Place B in a pot and bring to a boil ona medium high flame. Add the mixture

150 mL waterfrom Step 1 little by little while quickly

18 g custard powder

mixing with a whisk so it does not scorch

2 tablespoons sugaron the bottom.

500 mL hot water

3

thick and glossy. Pour into a container

Drizzle of sesame oil

Potato starch for coating

Continue to whisk until the mixture turns
coated with sesame oil and chill until set.

4

Cut the set custard from Step 3 into
pieces that are 3 to 4 cm long. Coat them

Oil for deep-frying

with the potato starch and deep-fry inthe oil heated to a medium temperature

Kinako and kuromitsu
60 g sugar

C(around 170 ).

5

Combine the sugar and kinako from
C. Place a quarter of the mixture in a

40 g kinako (toasted soybean powder)

serving bowl and serve the fried custard

Kuromitsu for drizzlingfrom Step 4 on top. Sprinkle with agenerous amount of kinako.

6

Drizzle with more kuromitsu before serving.

Comment from Yukio HattoriT

he traditional Chinese dessert is given a Japanese
makeover by using rice flour. It is a wonderfuldessert that can be made easily without the risk of clumping
up. The pleasant viscosity of rice flour accentuates the flavor.

22

23

Rice flour No.3 (for pasta/noodles)

Owner/Executive Chef at Michiba Washoku Tateno

Yuji Tateno

Directions

Ingredients

Shiso Rice Flour Noodles
in Salad
NOTES
Using rice flour that doesn't clump up as

to extrude the noodles is called hikizutsu

readily as wheat flour makes the mixing

and is used in Japanese cuisine to makeprocess easy. Instead of green shiso,

fish paste noodles. The special tool withyou can use another herb to experience

multiple holes allows to make noodles

diﬀerent ﬂavors. Anyone can enjoy thesequickly though you can also use a pastry

gluten-free noodles safely. The press used

bag.

1

(serves 2 people)

140 g drained ﬁrm tofu(*180 g before pressing out the water)

Wrap the tofu in cheesecloth or gauze
and press the water out.

2

Place the tofu, green shiso (torn byhand into small pieces) and salt in a

140 g green shiso

food processor. Process until smooth.

1/2 teaspoon salt

Add the rice flour in three batches,

1 1/2 cups rice ﬂour (No.3)

mixing well after each addition.

Roast beef and fresh vegetables toaccompany the noodles

3

Mentsuyu (noodle soup base) for
dipping

4

Place the mixture from Step 2 in ahikizutsu.
Bring a pot of water to a boil and stirin a circular motion to create a swirl.
Press the paste from Step 3 directly
into the pot. When the noodles float
to the surface, remove them from the
pot and transfer them into an ice bath.
Drain in a colander.

Hikizutsu is

5

traditionally used to

Arrange the noodles on a plate

extrude ﬁsh paste into

together with the roast beef and fresh

noodles. You canvegetables. (The dish in the photo uses

also use a pastry bag

micro tomatoes and microgreens.)

fitted with a round

Serve with mentsuyu as a dipping

tip or a thick plastic

sauce.

bag with a cornersnipped oﬀ.

Comment from Yukio HattoriT

his recipe is unique in the sense that it uses a
traditional Japanese cooking tool to make the rice

flour noodles. Of course, it gives suggestions for what
you can use instead at home. The noodles are light andsmooth, thanks to the rice flour.

24

25

Rice flour No.3 (for pasta/noodles)

Owner/Executive Chef at Taverna I

Hisashi Imai

Chewy Rice Flour PizzaNOTESRice flour makes a chewy crust. The

popular food in Japan. Eating pizza with

distinct texture provided by rice floura knife and fork is a standard practice inmakes the pizza a little diﬀerent from yourItaly.

run-of-the-mill pie. Pizza has become a

Ingredients(serves 4 people)

Directions
1and mix well. Let the dough rest for

100 g rice ﬂour (No.3)
20 g potato starch
10 g sugar

A

Place all the ingredients in A in a bowl
about an hour.

2

Thinly coat the bottom of a frying pan
with some vegetable oil and spread

30 mL vegetable oil

the dough in 2 to 3mm thickness. Cook

2 eggsboth sides until they become slightly

160 to 180 mL chicken stock

crispy.

(cooled)Pinches of salt

3

Spread the tomato sauce on the crust.
Arrange the sliced onion and sliced bacon.
Sprinkle the mozzarella cheese andparmesan cheese. Bake in a preheated

360 mL tomato sauce
100 g onion, sliced thin
200 g bacon, sliced
320 g mozzarella cheese
120 g parmesan cheese

26

oven of 180

for 15 to 20 minutes.

Comment from Yukio HattoriPizza is a common food item in Japan. We hope you
enjoy this version using rice flour that creates achewy, delicious crust.

27

Rice flour No.3 (for pasta/noodles)

Owner/Executive Chef at Taverna I

Hisashi Imai

Baked Rice Flour
Cannelloni with Cheese

Directions

Ingredients

1(makes 5 pieces)well. Add the rice flour little by little,

80 g rice ﬂour (No.3)

mixing thoroughly to well incorporate

150 mL water

everything. Let the mixture rest in the

1 egg

A

NOTES

refrigerator for 2 to 3 hours.

10 mL olive oil

2

To prepare the filling, dice the onion

5 g salt

and mix it well with the rest of the

5 g sugar

ingredients in B.

3

Using rice flour allows you to forgo thethe use of rice ﬂour. Meaning large reeds

200 g ground pork

process of straining and makes thein Italian, cannelloni is cylindrical shaped

preparation easy. Although the sheets of

pasta that is often stuﬀed and covered by

40 g onion

pasta resemble crepes in appearance, thesauce. Depending on the preparation, thechewy texture is quite diﬀerent thanks topasta is not precooked.

B

Combine the ingredients in A and mix

Thinly coat a 20 cm non-stick frying
pan with some olive oil. Heat the panover medium heat and pour 1/5 of the
mixture from Step 1. Proceed with the

30 mL demi-glace sauce
30 g parmesan cheeseSalt (0.8% of the total weight)
Coarsely ground black pepper

rest to make 5 thin sheets.

4

Divide the filling from Step 2 into 5
portions and wrap it with the sheets.

5

Brush an oven-safe container withthe melted butter. Spread the tomato
sauce on the bottom and arrange

15 mL melted butter

the cannelloni from Step 4 on top.

Tomato sauce

Sprinkle with a generous serving of the

Shredded cheese

shredded cheese. Bake in a preheatedoven of 170

for 15 to 20 minutes.

Comment from Yukio HattoriPasta made with rice flour has no unpleasant floury
taste and gives a subtly sweet flavor of rice. The

texture is superb as well. We hope you try to make rice
flour pasta at home.

28

29

Rice flour No.3 (for pasta/noodles)

Owner/Executive Chef at Taverna I

Hisashi Imai

Gnocchi allʼOrtolana
NOTES
Using rice ﬂour makes gnocchi very easyin Italian,

allʼOrtolana

is a pasta dishto prepare. The texture is improved, as

prepared with many different kinds ofdoes the ﬂavor with virtually no unpleasantvegetables.

taste of flour. Meaning from the garden

Directions
1

Ingredients(serves 4 people)

Peel the potatoes and boil until soft.
Drain and mash while still hot.

2

Mix the potatoes from Step 1 with therice ﬂour and salt. Add the beaten egg.

85 g rice ﬂour (No.3)

Take some rice flour on your hands

200 g potatoes

and shape the dough into balls that are

Generous pinches of salt

about 2 cm in diameter. (You can also

1 egg, beatenroll the dough into a rope and then cut
into little rounds.) Bring a pot of water

16 green olives, pitted

to a boil and add salt enough to make a

1/2 yellow pepper, cut into small cubes

1% salt solution. Boil the gnocchi pieces

1/2 zucchini, cut into small cubes

for about 3 minutes and drain. Transfer

180 mL tomato sauce
90 mL chicken stock

them to serving plates.

3

Heat the olive oil in a pan and sauté theyellow pepper and zucchini. Add theSalt and pepper to taste

green olives, tomato sauce and chicken

Olive oilstock and cook until warm. Season with

Fresh basil for garnish

the salt and pepper to taste.

4

Pour the sauce from Step 3 onto theComment from Yukio HattoriS

oft and chewy gnocchi is easier to prepare with rice
flour. We hope you give this recipe a try to enjoy

delicious gnocchi with your family.

gnocchi from Step 2. Garnish with the
fresh basil.

30

31

Cooking with
JAPANESE

RICE
FLOUR

Published in March 2020
Created by Rice Stable Supply Support Organization,
Public Interest Incorporated Association
15-15 Kodenma-cho, Nihombashi, Chuo-ku, Tokyo 103-0001
Tel: 03-4334-2165 http://www.komenet.jp
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