Product Description

Komugi ko, commonly referred to as wheat flour in Japanese cuisine, is a basic and versatile ingredient used extensively in various culinary preparations. This flour is central to making a wide range of Japanese dishes, from noodles like udon and soba to breads and pastries.

Chefs utilize Komugi ko for its ability to provide structure and texture; it's used in batters for tempura and okonomiyaki, as a thickening agent for sauces and soups, and as a key component in baking, offering a foundation upon which many traditional and modern Japanese recipes are built.

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