Domyoji flour is made by steaming, drying, and coarsely grinding glutinous rice. It is mostly used as an ingredient in confections such as Sakuramochi and Tsubakimochi. Domyoji is the name of a temple in Fujiidera City, Osaka Prefecture. Long ago, this temple gave leftover rice from offerings at Tenmangu Shrine to its followers, which became very popular, and it is said that this is the beginning of the practice of drying and storing rice in advance.
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