Many Japanese flours are naturally gluten-free, making them a great addition to the allergy-friendly store cupboard. The aforementioned katakuriko is made from potatoes and can be used as a wheat flour substitute to thicken soups and sauces or for batter when deep-frying. Kinako, a toasted soy bean flour, has a delicious peanut flavour and can be used for dusting desserts, sprinkled over ice cream or stirred into yoghurt. Rice flour is often used in conjunction with other flours in gluten-free flour mixes for baked goods and sweet rice flour made from short grain or glutinous rice acts as a brilliant binder in recipes for mochi and noodles.

From savoury pancakes to sticky sweet mochi, Japanese flours can be used in so much more than simply bread and baking. Whether you’re looking to perfect your chicken katsu curry or hoping to create a gluten free showstopper for dessert, the Japanese store cupboard is the perfect source of inspiration.