日の本穀粉株式会社

WAKONA

WAKONA is our brand name. "WA" means harmony and Japanese tradition and "KONA" means rice flour. Our brand name shows our idea that our products are built on good relationship with customers, partnership with rice growers and unity of our company members.

PRODUCT LINE

We would like to introduce some of our typical products as follows. We can provide each solution to each customer, please feel free to contact us.

KYO-JOYOKO

KYO-JOYOKO is NON-GLUTINOUS RICE FLOUR made from carefully selected short grain non-glutinous rice (Uruchi Rice). It is mainly used to make Joyo-Manju which is a top-quality rice cake filled with bean jam. KYO-JOYOKO provides excellent flavor, a beautiful white luster and smooth texture to the Joyo-Manju.

HABUTAEKO

HABUTAEKO is fine GLUTINOUS RICE FLOUR made from carefully selected short grain glutinous rice (Mochi Rice). It is mainly used to make a top-quality rice cake such as Habutae-Mochi.

KANBAIKO

KANBAIKO is alphatized GLUTINOUS RICE FLOUR that is obtained by grinding, steamed, kneaded and roasted premium glutinous rice (Mochi Rice). It is mainly used to make coated beans and peanuts (Mame Gashi).

SOIE LISSE

SOIE LISS is fine NON-GLUTINOUS RICE FLOUR made from carefully selected short grain non-glutinous rice (Uruchi Rice). It is mainly use to make a bread and sponge cake.

SOIE DOUCE

SOIE DOUCE is NON-GLUTINOUS RICE FLOUR made from carefully selected short grain non-glutinous rice (Uruchi Rice). It is mainly use to make a cookie.

SOIE MOCHIKO

SOIE MOCHIKO is GLUTINOUS RICE FLOUR made from carefully selected short grain glutinous rice (Mochi Rice). It can provide elasticity to bread dough.