Kanshinji powder

...The flour is made by washing glutinous rice, draining it, grinding it in a stone mill while adding water (called mizubiki), soaking it in water for 3 to 10 days, squeezing it in a cloth bag, and drying it in the sun. It is also called kanzarashiko flour because it was made in the coldest time of the year, and because it was a specialty of Kawachi Kanshinji Temple, it was also called Kanshinjiko flour. Nowadays, it is produced all year round by drying it with hot air.

*Some of the terminology used to refer to "Kanshinji flour" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…もち米を洗って水を切り，水を加えながら石臼で磨砕(水びきという)，これを3～10日水でさらし，布袋でしぼって天日乾燥してつくった粉。厳寒期につくったので寒ざらし粉ともいい，河内（かわち）観心寺の名物だったため，観心寺粉とも呼ばれた。現在では熱風乾燥によって一年中生産されている。…

※「観心寺粉」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報