Mochiko, or mochigomeko, is a Japanese rice flour product, make with ground cooked glutinous rice . Is is used to make mochi , as a thickener for sauces, and in other applications. Note that shiratamako is not the same product, as it is made with uncooked rice.

Contained by: Mochijp-ro Mochiko chicken Muchijp-ro
Characteristic of: Bangladeshi cuisine Burmese cuisine Cambodian cuisine Chinese cuisine Filipino cuisine Hawaiian cuisine Indian cuisine Indonesian cuisine Japanese cuisine Korean cuisine Laotian cuisine Malaysian cuisine Sri Lankan cuisine Thai cuisine Vietnamese cuisine
Categories: All-purpose flour Glutinous rice flour Rice
From see also: Shiratamakojp-ro
Contains, including ancestors: Rice
Also known as:
Japanese: mochigomeko
Wikidata ID: Q1269205
References:
https://en.wikipedia.org/wiki/Rice_flour#Types_and_names
Wikipedia article: Rice flour
Inbound Links
Gyūhi
Rakugan


Unlinked Mentions
Daifuku
Glutinous rice flour
Shiratamako
Yubeshi

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