Description
Shiratamako (白玉粉) is a premium Japanese glutinous rice flour made from mochigome (もち米 / 糯米), a variety of short-grain glutinous rice known for its sticky and elastic properties. Unlike regular sweet rice flour, Shiratamako is produced using a specialized method: the rice is washed, soaked, ground in water, and then the mixture is filtered, pressed, dried, and milled into coarse, pearly granules.
This unique process results in a flour that yields mochi with an exceptionally smooth, elastic, and refined texture — ideal for Japanese confectionery (wagashi), such as Shiratama dango, fruit-filled mochi, and traditional festival sweets.
Shiratamako is prized for its easy handling and consistent results, making it a preferred choice for both home cooks and professional wagashi artisans.
Recommended Uses:
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Shiratama dango (sweet rice dumplings)
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Daifuku (stuffed mochi)
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Fruit mochi
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Traditional wagashi (Japanese sweets)
Product of Japan