小麦粉(こむぎこ)

小麦粉(こむぎこ) is the general term for flour made from wheat. It is the most common type of flour used in Japanese cooking.

WORD FORMATION:
小麦(こむぎ) (wheat) + 粉(こ) (powder, flour)

TYPES OF WHEAT FLOUR:

• 薄力粉(はくりきこ): cake flour (low gluten — for cakes, tempura)
• 中力粉(ちゅうりきこ): all-purpose flour (medium gluten — for udon)
• 強力粉(きょうりきこ): bread flour (high gluten — for bread)

COMMON USES:

• 天(てん)ぷら: tempura batter
• お好(この)み焼(や)き: okonomiyaki
• うどん: udon noodles
• パン: bread

RELATED:

• 片栗粉(かたくりこ): potato starch (used for frying, thickening)
• 米粉(こめこ): rice flour (gluten-free alternative)