This domestic organic Shiratama Dango flour is made from 55% domestic organic non-glutinous rice and 45% domestic organic glutinous rice, cultivated according to organic farming standards.
It has been milled into the best blend for dango flour.
It is milled using a traditional stone mill and pestle method.
The flour is milled without raising its temperature, resulting in a flavorful, uniform, and finely granulated dango flour.
◆ How to Enjoy
* As Dango (Mitarashi Dango, Sekku Chimaki, Kashiwa Mochi, Obon Dango, Tsukimi Dango, Ohagi, Abekawa Mochi, Zenzai, Shiruko, Zoni)
◆ How to Make Dango
Yields approximately 270g (22 pieces)
1. Add about 120cc of water little by little to one bag of this product and knead until it has the softness of an earlobe.2. Roll into desired sizes and drop into boiling water. Once they float to the surface, cook for about 1 minute, then transfer to cold water. Drain once cooled.3. Serve as is, with kinako (roasted soybean flour) or tsubuan (sweet bean paste).
◆ Mitarashi Shiratama Dango
1. Place Shiratama flour in a bowl and add water little by little, mixing by crushing with your hands.2. The ratio of Shiratama flour to water is slightly less than 1:1. Adjust to achieve an earlobe-like softness.3. Make a slight indentation in the center and drop into boiling water. Remove when they float to the surface and transfer to cold water.4. Serve with Mitarashi sauce.
| Product # | YAMASE-SIRADAN2 |
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