Shiratama-ko flour for mochi

Shiratama-ko, or shiratama flour, is Japanese glutinous rice flour specifically used for making mochi, those soft Japanese balls that Westerners love. Shiratama-ko is made from one of the best Japanese glutinous rice varieties, crushed and ground until it becomes this gluten-free base. Mochis made with this flour can be enjoyed sweet or savory, steamed or grilled, on skewers (dango) or filled with sweet paste (daifuku) or ice cream.

Usage: In recent years, these traditional pastries have conquered the French gastronomic landscape, from supermarkets to fine dining restaurants, including the chicest tea rooms. Mixed with water, sugar, and worked by hand, this quality flour will allow you to achieve the tender texture of the most refined mochis. Steamed and delicately dusted, you won't be able to do without your homemade mochi dough. It is customary to enjoy them as a snack, alongside a hot tea or a refreshing sparkling drink.

Storage: Keep the flour away from sunlight, heat sources, and humidity.

Ingredients: Glutinous rice flour.

Shelf life: After opening: 12 months in its original resealed bag, or transferred to an airtight container.