小麦粉

• Reading: こむぎこ
• Romaji: komugiko
• Kanji breakdown: 小 (ko) — small; 麦 (mugi) — wheat; 粉 (ko) — flour, powder
• Pronunciation: /ko.mɯ.ɡi.ko/

Meaning

Wheat flour. The basic flour used in Japanese cooking and baking.

A compound noun made of 小麦 (wheat) and 粉 (powder/flour). Essential for making tempura batter, okonomiyaki, takoyaki, udon noodles, and many other Japanese dishes. Different types include 薄力粉 (cake flour), 中力粉 (all-purpose flour), and 強力粉 (bread flour).

Examples

1. 天ぷらの衣は小麦粉と水で作ります。 Tempura batter is made with wheat flour and water.
2. 小麦粉をボウルに入れてよく混ぜてください。 Put the wheat flour in a bowl and mix it well.
3. お好み焼きには小麦粉がたくさん必要です。 You need a lot of wheat flour for okonomiyaki.

Usage Guide

Context: cooking, baking, recipes

Tone: neutral

Origin & History

Compound of 小麦 (wheat, literally 'small grain') and 粉 (powder, flour). Wheat cultivation in Japan dates back over 2,000 years.

Cultural Context

Era: Ancient

Generation: All ages

Social background: Universal