Vendor Profile
MIRAI PUBLISHING ,Inc
| Address | Fukumaru building 4-26-12 kouenji-minami sugingmiku Tokyo, JAPAN ZIP:166-0003 |
|---|---|
| Representative Name | Yoshiyuki Matsuzaki |
| Annual Revenue | closed |
| No. of Employees | 60 |
| Web Site URL | |
| SNS |
Other items from this category
Cooking/Gourmet/Recipes Book
SD item code:13152889
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
No more mistakes! Textbook of Rice Flour
 Original text before translation
もう失敗しない! 米粉の教科書
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Wholesale Price: Members Only
1 pc /set
In Stock
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| Shipping Date |
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About 10 days
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| Dimensions |
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A5 size, all colors, 128 pages
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| Specifications |
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Country of manufacture: Printed in Japan
Material / component: Paper
Year of manufacture: 2018
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Description
| sweets*wagashi*bread*gohan...... 82 rice flour recipes that never fail Crumbly, shaggy, and limp! Which rice flour to choose? *A new concept of changing the type of rice flour according to the dish. *Recipes based on a theory that can be reproduced 99% of the time! *Recipes for allergies are included. You can cook with peace of mind! *A bible-like book to be handed down from one generation to the next! From [Preface I started baking sweets and breads for my nephew, who was allergic to wheat. After learning about the characteristics of various rice flours, discovering tricks to avoid failures, and conducting a series of tests, the result is "No More Failures! [As a result, he has found the rice flour that he can say, "No more failures! After much testing, he came up with a rice flour recipe that he could say, "No more mistakes! About the Author Kaori Yanagida Representative Director, Rice Flour Concierge Association Principal Rice Flour Concierge Leader of Yuru Macro Cooking Class "Nachuraru" Veggie Kitchen Lives in Nishinomiya City, Hyogo Prefecture. After graduating from university, worked as a sales* consultant for 15 years. After getting married, she started making snacks for her nephew, who was allergic to wheat, dairy, and eggs, to maintain the health of her family and herself. She studied macrobiotics at KUSHI Macrobiotics and natural yeast bread at Homemade Cooking Co. In recent years, she has been exploring the possibilities of rice flour and developing recipes for delicious and easy-to-make rice-flour sweets and breads. Currently, she holds cooking classes *rice flour sweets *rice flour bread classes in Tokyo *Kansai *Nagoya and other locations. About 800 people have taken lessons and courses so far. She has received favorable reviews for being able to learn the theory of rice flour and bake delicious rice-flour sweets and breads without fail. |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Nov.19th 2025 to Jan.21st 2026 |
| Air Mail | From Nov.3rd 2025 to Nov.5th 2025 |
| EMS | From Oct.31st 2025 to Nov.5th 2025 |
| Pantos Express | From Nov.4th 2025 to Nov.7th 2025 |
| DHL | From Oct.31st 2025 to Nov.4th 2025 |
| UPS | From Oct.31st 2025 to Nov.4th 2025 |
| FedEx | From Oct.31st 2025 to Nov.4th 2025 |
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Some trading conditions may be applicable only in Japan. |
Other items from this category:
Crumbly, shaggy, and limp!
Which rice flour to choose?
*A new concept of changing the type of rice flour according to the dish.
*Recipes based on a theory that can be reproduced 99% of the time!
*Recipes for allergies are included. You can cook with peace of mind!
*A bible-like book to be handed down from one generation to the next!
From [Preface
I started baking sweets and breads for my nephew, who was allergic to wheat.
After learning about the characteristics of various rice flours, discovering tricks to avoid failures, and conducting a series of tests, the result is "No More Failures!
[As a result, he has found the rice flour that he can say, "No more failures! After much testing, he came up with a rice flour recipe that he could say, "No more mistakes!
About the Author
Kaori Yanagida
Representative Director, Rice Flour Concierge Association
Principal Rice Flour Concierge
Leader of Yuru Macro Cooking Class "Nachuraru" Veggie Kitchen
Lives in Nishinomiya City, Hyogo Prefecture.
After graduating from university, worked as a sales* consultant for 15 years. After getting married, she started making snacks for her nephew, who was allergic to wheat, dairy, and eggs, to maintain the health of her family and herself.
She studied macrobiotics at KUSHI Macrobiotics and natural yeast bread at Homemade Cooking Co.
In recent years, she has been exploring the possibilities of rice flour and developing recipes for delicious and easy-to-make rice-flour sweets and breads.
Currently, she holds cooking classes *rice flour sweets *rice flour bread classes in Tokyo *Kansai *Nagoya and other locations. About 800 people have taken lessons and courses so far.
She has received favorable reviews for being able to learn the theory of rice flour and bake delicious rice-flour sweets and breads without fail.