Tama -san -Mae Z Shiratama flour 200g

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

1. In a container, pour small water in the shiratmako flour. Kneed well until a soft paste like the lobe of the ear.
2. Make dumplings about 4cm in diameter. Plunge them into boiling water until they rise on the surface.
3. Let them float a moment (1 or 2min), then collect them one by one in order. Introduce them into cold water.
4. Faculty Lesboulettes and tasted once dry.

• Shiratama balls have a simple texture in the mouth, which comes alyed in a fruit salad, where you can add agar-agar (Kanten), and red bean seeds (Azuki).
• With ice cubes, and powdered sugar, here is typically summer in Japan to taste Shiratama balls.
• In the soups or soups, you will fully enjoy its smooth and soft substance.