NIPPN wheat flour for gyoza, okonomiyaki, tempura, dorayaki

Japanese cooks are very rigorous when it comes to the quality of flours used in their preparations. NIPPN wheat flour offered here is particularly suitable for making gyoza noodles, okonomiyaki, tempura and dorayaki.

Gyoza, which originated in China, has become an icon of Japanese cuisine. It's a ravioli-style preparation, with thin dough stuffed with a dumpling of minced meat and vegetables.

Most popular filling consists of minced pork, chives, spring onions, garlic, cabbage, ginger, soy sauce and sesame oil. Gyoza is cooked in two stages, the first consisting of cooking on an oiled griddle to crisp the ravioli, then adding water and covering to finish the steaming process.

Okonomiyaki is a pan baked or griddled preparation of batter and white cabbage, topped with thin strips of pork belly or seafood (octopus, shrimp), cheese, spring onions... One version replaces white cabbage with pasta.

Okonomi” means ‘to taste’ and ‘yaki’ translates as ‘grilled’. This dish is gourmets pride in Hiroshima and Osaka. Introduced to Japan in 16th century by Portuguese in Nagasaki, tempura is generally seafood or pieces of fish and vegetables lightly breaded and fried. Choice of flour for breading is crucial, as result must be fine and crisp.

Dorayaki is traditionally made with sweet bean paste sandwiched between two small pancake-like patties. These patties should have an airy, melt-in-the-mouth, almost fluffy texture.