About the product

This product is made from 100% domestically grown Japanese rice and is a gluten-free rice flour that can be used as a substitute for wheat flour in a variety of cooking and baking applications. The finely milled rice flour, made from high-quality Japonica rice, provides a smooth texture that makes it less likely to form lumps compared to wheat flour. Additionally, rice flour has a lower oil absorption rate, making it perfect for frying, resulting in a light, crispy texture. Bread and noodles made with this rice flour have a delightful, chewy consistency, making it an excellent choice for gluten-free recipes, from savory dishes to baked goods.

How to use 

 -Crispy rice flour tempura:

Ingridient(4 servings)

• Rice Flour....150g 
• Water...195ml 
• Egg...1
• Tempura Ingridient
• Oil...Appropriate amount 

How to make

1. In a bowl, combine this product, water, and beaten egg, and mix thoroughly with a whisk or similar utensil.
2. Adjust the amount of water to your preference.
3. Dip your desired ingredients into the mixture. Fry in oil heated to 170°C until the surface turns golden brown.

Alot more recipe availabe from this link! : https://www.namisato.co.jp/en/recipe/