tamasan

Dango (Mochi) Shiratama Reading CookNet weight / volume: 250 g Best before: --Ingredients: Glutant Rice, Acidifying: E330, Sodium Metaphosphate Nu...

Kisetsuwo tezukuri Domyoji Made exclusively from Japanese glutinous rice. This flour is suitable for preparing sakura mochi and ohagi. Ingredi...

    Mixture of rice flour and sticky rice (Dango-ko) By simply mixing with water and boiling them, you can get Dango (rice paste dumplings) with a ...

    Rice flour   Shiratama flour made from 100% national glue rice. It produces a smooth and firm shirata. A bag makes it possible to make about 40...

Kisetsu wo tezukuri honkuzu This is real kudzu starch, harvested from the kudzu roots that grow naturally in the mountains of southern Kyushu, a...

Shoga no kona The ginger was dried and ground into powder. Ingredients Ginger