Joshinko, non-glutinous rice flour, can be added in varying amounts to create a firmer dango.    From Wordnik.com.  [Dango Digest: A Thorough Look at Japanese Dumplings, Part One | The Anime Blog] Reference

I find this particular combination of mochiko (glutinous rice flour) and joshinko (non-glutinous rice flour) yields dango with just the right amount of gooieness to chew on and enough firmness for the dango to hold their shape.    From Wordnik.com.  [Dango Digest: A Thorough Look at Japanese Dumplings, Part Two | The Anime Blog] Reference

Some say that the difference is whether mochigome (glutinous rice) or uruchimai (non-glutinous rice) is used to make the treat.    From Wordnik.com.  [Our Adventures in Japan] Reference

This spiral, formed of plain, non-glutinous thread, starts from the centre and winds in rapidly-widening circles to the circumference.    From Wordnik.com.  [The Life of the Spider] Reference

"There's also some congee made with non-glutinous rice and powder of dates.    From Wordnik.com.  [Hung Lou Meng, Book II Or, the Dream of the Red Chamber, a Chinese Novel in Two Books] Reference

“There’s also some congee made with non-glutinous rice and powder of dates.    From Wordnik.com.  [Hung Lou Meng] Reference

Add 1 3 / 4 cup non-glutinous rice flour, 1 1 / 2 tsp salt, 1 / 2 tsp sugar, 1 / 4 tsp ground white pepper, 1 / 4 bunch cilantro (leaves only, sliced) and the cooked sausage, shrimp, green onion mix to the daikon and water and mix very well.    From Wordnik.com.  [chadzilla] Reference

(non-glutinous rice flour) 3 Tbsp white sugar.    From Wordnik.com.  [AnimeBlogger.net Antenna] Reference