"Takai Foods Ltd" is the well experienced company established in 1964.

< What is “Zyoshinko” ? >

“Zyoshinko” is the rice flour made from non-glutinous rice.
It is used for “Dango (Rice dumpling)”, “Senbei (Rice cracker)” and “Kashiwamochi or Kusamochi (Rice cakes).
Beside traditional applications, And it is suitable to batter for deep fried cooks like “Tempura” instead of using wheat flour. Because rice flour cannot take up oil easily , compared with ordinal wheat flour. You can get clunky texture of it.
When you need best, please kindly try our products.
From most excellent grade called “Koshihikari Zyoshinko” to general grade called “Marutaka Zyoshinko”, We have various grades for various demands of texture and flavor.
Almost of Zyoshinko grade is packed in 20~22kgs/paper bag.
Regarding to balk customer request, we can provide it with 700kgs big bag.
If you need information about our grades more, please kindly contact with us.
For consumer, we have small packed grade “Yamata Zyosinko” too.
It is packed in 250gs/pack.


KUSHI-DANGO                         CHEESE KARUKAN

< What is “Mochiko” ? >

“Mochiko” is the rice flour made from sticky (glutinous) rice.
It is used for “Daifuku (Sticky rice cake). And it is suitable to batter for deep fried cooks like “Fried Chicken (Mochiko Chicken). Because rice flour cannot take up oil easily , compared with ordinal wheat flour. You can get clunky and slight chewy texture of it.
When you need best, please kindly try our products.
From most excellent grade called “Tokusen  mochiko” to general grade called “Mochi JDR”, We have various grades for various demands of texture and flavor.
If you need information about our grades more, please kindly contact with us.


MOCHI-CUBE                   HAPPY-BEANS-MOCHI

< What is “Shiratamako” ? >

“Shiratamako” is the specialized rice flour made from sticky rice.
Its color is pure white like pure snow.
Mainly used for ““Shiratama Dango (White and smooth rice dumpling for Japanese sweet dessert)”. Its smooth and chewy texture may be suitable for Western sweet dessert.
From most excellent grade called “Shiratamako N” to general grade called “Nami Shiratamako”, We have various grades for various demands according to texture and flavor.
Almost of “Shiratamako” grade is packed in 20~22kgs/paper bag.
Regarding to balk customer request, we can provide it with 700kgs big bag.
If you need information about our grades more, please kindly contact with us.
For consumer, we have small packed grade “Yamata Shiratamako” too.
It is packed in 250gs/pack.


SHIRATAMA-PARFAIT             MITSUMAME

< ”Modified rice flour for breads and noodles” >

*Koshihikari KS”
In Japan, Rice bread was not popular so far.
However it is getting to be popular more and more, due to “Health-conscious” reason and Japanese government policy to increase food self-support ratio.
Koshihikari KS is specialized product to catch up this trend.
Using Jet mill and special pre-process, Its grain diameter get to be between 30 to 80μm.
This grain diameter is close to wheat flour’s one and easy to get moisture, so you can use it instead of wheat flour, adding “Gluten”.
Compared with wheat flour, rice flour has better protein and essential amino acids and harder to take up oil. You can get healthy breads.
Koshihikari is most famous and best rice in Japan, Our Koshikari KS is made of 100% purely Koshihikari from Niigata Japan.

*Gluten Free and Hypoallergenic Rice flour
We have succeeded to establish new rice flour for all allergic subjects to serve “Tasty” and “Safe” rice bread and confectionaries.
Actually, there is such a product gluten free rice flour, however its taste are not good and become to be hard and shrink in dry atmosphere such as a refrigerator.
Using our new product, all these problems will be resolved.
Nothing to say, it tastes so good !

*Kokusan Mochiko KS
Mochiko is sticky rice flour. Using same process of Koshihikari KS, it become to be easy to get moisture so you can use it like wheat flour.
It is made from 100% sticky rice from Niigata Japan purely.
Its sticky property is suitable not only for Japanese confectionaries but for Western confectionaries.Using this one, you can get “Chewy” and “Smooth” texture.
This “New” type of texture will be helpful to innovate “New” products.
For example, we would like to recommend to use for “Chinese dumpling”.


RICE-CREPE                           RICE-CAKE                            OKONOMI-YAKI

---

このページの先頭へ