Product Description

In Japanese cuisine and baking, chefs utilize Kameriya Ko (Camellia flour) for its unique properties and flavors. In baking, it's often blended with other flours to add a nutty, rich flavor and a moist, dense texture to breads, cakes, and traditional Japanese confections.

In broader Japanese cuisine, Kameriya Ko is used as a thickening agent for sauces and soups, providing a smooth, creamy consistency without overpowering the dish's primary flavors. Its high protein and fat content also make it a popular choice in health-conscious recipes, where it can add nutritional value while enhancing the overall taste and texture of the dish.

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