Making wagashi

Arrow powder is a starch extracted from the root of a plant called "kudzu". Japanese wagashi often uses arrowroot powder to make snacks with a texture similar to mochi. Alternative materials: Taibai powder, lotus root powder, mung bean starch, sweet potato powder

Fern powder is a starch extracted from the roots of the plant "bracken". It can be used to make malt candies, cakes, vermicelli, etc., and the finished product is The taste is similar to arrowroot. Alternative materials: Taibai powder, lotus root powder, mung bean starch, sweet potato powder

White jade powder White jade powder is made by directly adding water to grind glutinous rice into a slurry, and then dehydrating and drying it. It is mostly used to make Japanese confectionery with a soft texture, such as Shiratama, Gyubi, Daifuku, etc.

Alternative material: Yuanxiao powder

Domyoji powder originated from Domyoji Muramune Nunnery in Osaka Prefecture , dry the glutinous rice and grind it into coarse powder. Japanese wagashi often uses arrowroot to make snacks with a texture similar to mochi.

Substitute material: glutinous rice flour

If you want to use alternative flour, the type and proportion of flour to be used will be different depending on the nature of the finished product. For example, things made from Taibai flour have less transparency but will be soft and sticky in texture; lotus root powder has its own special flavor and is difficult to remove; sweet potato powder is extracted from cassava or potatoes and has a higher viscosity than Taibai powder. It can produce a sticky and elastic taste.