薄力粉(はくりきこ)

はくりきこ
noun
cake flour; soft wheat flour
1. cake flour; soft wheat flour; all-purpose flour (low gluten)
A type of wheat flour with low protein (gluten) content, producing soft, tender textures. Used for cakes, cookies, tempura batter, and other recipes that require a light, non-chewy result.
薄力粉(はくりきこ)をふるいにかける。
To sift the cake flour.
天(てん)ぷらの衣(ころも)には薄力粉(はくりきこ)を使(つか)う。
Use cake flour for the tempura batter.
このレシピでは薄力粉(はくりきこ)200グラムと砂糖(さとう)80グラムを混(ま)ぜ合(あ)わせてください。
In this recipe, mix together 200 grams of cake flour and 80 grams of sugar.

Composed of 薄力(はくりき) (weak/low strength) + 粉(こ) (flour/powder). The name refers to the low gluten content — '薄(はく)' meaning thin/weak and '力(りき)' meaning strength.

USAGE:
One of the most common ingredients in Japanese cooking and baking. Essential for recipes that require a soft, tender texture rather than chewiness. Appears frequently in recipe instructions.

COMMON COLLOCATIONS:

  • 薄力粉(はくりきこ)をふるう: to sift cake flour
  • 薄力粉(はくりきこ)を加(くわ)える: to add cake flour
  • 薄力粉(はくりきこ)200g: 200 grams of cake flour

SIMILAR WORDS:

  • 強力粉(きょうりきこ): bread flour (high gluten) — used for bread, pizza dough, and noodles that need chewiness
  • 中力粉(ちゅうりきこ): medium flour — between 薄力粉(はくりきこ) and 強力粉(きょうりきこ), used for udon noodles
  • 小麦粉(こむぎこ): wheat flour — the general term, without specifying gluten level

NOTE:
In Japanese supermarkets, 薄力粉(はくりきこ) is the most commonly sold type of flour, as it is used for the widest range of Japanese home cooking.

general
Added 2026.3.30 16:53
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