Shiratama flour made from 100% national glue rice. It produces a smooth and firm shirata. A bag makes it possible to make about 40 shiratama. The particles being smaller, the preparations are meter and silky.
Tamasan Shiratama Flour has been developed with modern equipment, while remaining faithful to traditions, respect for the know-how, and the quality of the Edo era.
As a healthy, sandy, easy to digest, and that can be retained for a long time.
Appreciated by the whole family it can be consumed during all seasons of the year.
Sticky rice
Shiratama ball preparationPréparation
Junmai Ginjo Kaze no Ichirin A sake from Tochigi with refined and delicate ginjo aromas, with a harmonious balance between a sweet and light fla...
View full details
Save 50%
Mixture of rice flour and sticky rice (Dango-ko) By simply mixing with water and boiling them, you can get Dango (rice paste dumpling...
View full details
Amakuchi Shoyu Soy sauce for rice, sushi and maki. The taste is not only sweet, but also rich in umami. Also ideal for barbecues. Ingredients ...
View full details
Ryokucha Kobe Sabo Green Tea 340g, offering an authentic and refreshing flavor. Prepared from carefully selected tea leaves for a rich and delic...
View full details
Kokusan-mai shiyo shiratamako This white sticky rice flour is made from carefully selected Japanese sticky rice and processed using a unique pro...
View full details