Shiratamako

Shiratamako is a finely milled powder made from glutinous rice (mochigome), used in Japanese confectionery and cooking. It is a key ingredient for making shiratama dango and other wagashi desserts. The flour is produced by steaming glutinous rice, drying it, and grinding it to an ultrafine texture; the result is a bright white powder with a very smooth feel. Shiratamako is whiter and finer than regular mochiko, another form of glutinous rice flour.

When prepared, shiratamako is typically mixed with hot water (and sometimes sugar) to form a smooth, elastic dough. The dough can be shaped into small balls and boiled briefly until they float, yielding soft, chewy dumplings with a delicate sheen. These dumplings are commonly served on skewers with sauces or dusted with kinako powder or matched with sweet red bean paste.

Storage and availability: Shiratamako is widely sold in Japanese and Asian markets and online. Store in a cool, dry place in an airtight container; shelf life is several months to about a year depending on packaging and climate.

Nutrition and allergens: The product is gluten-free in the sense of wheat gluten, but it is pure rice starch, so it is suitable for many gluten-free diets; however, cross-contact with other gluten-containing products can occur in facilities.

Shiratamako forms the basis for many traditional wagashi and is valued for its delicate texture and whiteness.