Shiratama-ko Gyuhi-ko Rice Flour

Description

Shiratama-ko or Shiratama flour is the Japanese glutinous rice flour used specifically to make mochi, the soft Japanese balls that Westerners love so much.

Shiratama-ko is made from one of the finest Japanese glutinous rices, which is crushed and ground into a gluten-free base.

Mochi made with this flour can be eaten sweet or savory, steamed or grilled, skewered (dango) or filled with a sweet paste (daifuku) or glazed.

Usage:

In recent years, these traditional pastries have conquered French gastronomic territory, from supermarkets to top restaurants and the most chic tea rooms. Mixed with water and sugar and worked by hand, this quality flour gives you the tender texture of the finest mochi. Steamed and delicately powdered, you’ll never want to go without your homemade mochi dough.

It’s customary to enjoy them as an afternoon snack, with hot tea or a sparkling cold drink.

Storage:

Store away from direct sunlight, heat, and moisture.

Ingredients:

Glutinous rice flour.

Shelf life:

After opening: 12 months in the original sealed bag or in an airtight container.