Kodo ko Pitho (Finger Millet Flour)
腹持ち最強の黒い粉！鉄分とカルシウムの宝庫
Description
'Kodo' means finger millet. A resilient grain growing in harsh Himalayan environments; ground into a dark (or purple-brown) flour. Keeps you fuller longer than Makai (corn) and digests very slowly, prized as the 'ultimate energy source' for Sherpas/farmers doing heavy labor in the mountains.
Classification: Flour, Alpine Cuisine, Highly Nutritious
Shops selling Kodo ko Pitho (Finger Millet Flour)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Finger Millet
Instructions
- [Authentic Recipe]
- [Kodo ko Dhido (Millet Mash)]: Like corn, sprinkle into hot water and knead vigorously into a pitch-black, chewy Dhido.
- [Roti (Bread)]: Dissolve in water, bake on a griddle into a slightly dry, wild black pancake.
- [Alcohol Raw Material (Tongba)]: Ferment to make the warm Himalayan liquor 'Chhaang (Tongba)'.
Learn more Substitutes, pairings, tips
Key spices
Rustic、slightly earthy aroma unique to millet
Substitutes at Japanese supermarkets
Using JP 'Buckwheat flour' yields a very similar color and chewiness when making 'Dhido'
Pairing
Ghee (Clarified butter) / Gundruk / Chicken Curry
Trivia
Characterized by keeping you so full that 'eating Kodo Dhido in the morning means you won't get hungry until evening'. A superfood with times more calcium than milk and extremely rich in iron, treasured for nourishing postpartum women and children.
Eating tips & etiquette
Kodo Dhido (black mash) tends to be dry, so smear generous ghee on the surface while hot, and swallow it letting it slide down with soup.
Allergen
None