Shiratamako (Glutinous Rice Flour), 7.05 oz

Name: Shiratamako (Glutinous Rice Flour), 7.05 oz
Brand: Maehara Seifun
SKU: UMCR00902 (A022)
Price: 8.2 USD
Availability: InStock
Rating: 5.0 (7 reviews)

by Maehara Seifun

$8.20 - $8.20

$8.20

$8.20 - $8.20

$8.20

Quantity

This brand of shiratamako, produced by Maehara, is one of the most traditional and popular rice flour brands in Japan. Made from 100% Japan-grown glutinous mochi rice, this shiratamako is an ideal and essential ingredient for making Japanese confectionery such as dango (mochi ball) and daifuku mochi. The flour is the essential component that gives mochi its chewy texture. This rice flour does not contain any food additives. It has a creamy taste, and you'll definitely notice the smooth, refined and elastic bouncy and chewy texture of deliciously sweet mochi when using this.

How to make shiratama dango:

1. Empty the whole bag of Shiratamako in a bowl.
2. Add 1/4 cup warm water and knead. *Repeat the process 3 times (3/4 cup warm water used in total).
3. Divide the dough into 1-inch balls.
4. Place the balls in boiling water, and boil for another 1 -2 minutes after the balls begin to float.
5. Put the balls into a bowl full of cold water to chill, then remove and pat them dry.
6. Enjoy shiratama dango with kinako, red bean paste, mitarashi (sweet soy sauce), as a chewy topping for a parfait, anmitsu, or any way you like!

Ingredients:

Rice.

Chewy Not Gooey

I used shiratamako to make mitarashi dango. I'm familiar with mochi but had never made it before. I used 2/3 cup of the rice powder to 1/3 cup lukewarm water. It blended well and soon became smooth and with the proper texture. It cooked and cooled quickly and toasted nicely. I think it made the perfect mochi. Slightly elastic and very chewy. Yum!

Satisfied

I usually knead Shiratama ko with tofu to keep dango soft in fridge. This flour does good job and can be frozen after boiling. Also the tofu dango works very well with any fruits sauce like quince, black plums or any. The size of 200 grams of a package is convenient for home cooking. I am glad to find your site of Umami Insider.

So good!

I made sweets (dango) with red bean paste. It was wonderful. My family was SO happy!

Yay!

Great product! Quick delivery and the taste was bomb! Definitely will buy flour from here again!! Thanks!

Very good

I used this flour to make dango with a combination of this and homemade rice flour. It came out very well and chewy with a nice texture.

1 2

Sweet and delicious

Such a nice taste of sweet and tangy. My daughter enjoys it straight from the bag as a snack.

If Sriracha and yuzu koshou had a baby, this sauce is probably it. there's a faint, pleasant fermented note (not unlike kimchi), accented by strong citrus notes. The spiciness is mellow and there's a good bit of salt in there. Great for marination for grilled pork and stir fries. Also has great synergy with lighter Asian soup/noodle/stew dishes. We've decided to retire our shichimitogarashi after receiving this. Really good buy

It's clearly made with the same milling process as regular matcha and so behaves the same way. Unless you're a matcha connoisseur, you probably can't tell this isn't matcha, especially if it's in a matcha latte. It's got the same color and same grassy notes. It does lack the bitterness and unami flavors of matcha. I'd say it's a totally acceptable replacement.

We love ponzu but due to soy allergy in our child, we've had to give that up. We were skeptical of this at first but we're sold. Collectively we like it more than regular ponzu. It's been great with pork shabu as a dipping sauce, works wonderfully as a salad dressing, and also great for a light broth for somen or chazuke. Super versatile and really lovely and refreshing.

Flavor 4.8/5
It smells exactly like soy sauce, but is less salty, hence docking off the 0.2 points. It has the same flavors and umami but a deeper aftertaste.

Coconut aminos may work for stir fries, but if you're east asian and make braised dishes, you genuinely need real soy sauce. We've had to avoid soy due to milk and soy protein allergies in our child, and this has worked for all our dishes (sukiyaki don, braised pork rice, beef noodles etc.)

Our only gripe is that they don't sell it in a bigger bottle, and since it's less salty than regular soy sauce, you need to use more per dish.

Shiratamako (Glutinous Rice Flour), 7.05 oz

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