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FLOURS, PANKO & SUGARS - Japanese flours and starches

To accompany you in your various Japanese preparations, discover our selection of flours and starches. Tempura flour is ideal for obtaining a light, crispy batter that coats food perfectly. It is used to make tempura with shrimps, vegetables, fish... For okonomiyaki, a thick pancake with cabbage and bacon, topped with sauce, katsuobushi and seaweed flakes, use dedicated flour. Finally, for karaage fried chicken - or any other ingredient you like - with its crispy, slightly grainy texture, simply choose karaage flour!

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