Traditional Mochi Rice Flour for Japanese Sweets: Banshu Shiratamako Flour
Banshu Shiratamako is a premium rice flour made from 100% top-grade glutinous mochi rice, carefully milled by Maehara Seifun—one of Japan’s most respected traditional flour makers. This flour is a staple for Japanese confectionery, especially for making shiratama dango, daifuku, and other mochi-based sweets. It delivers a refined, smooth, and elastic texture with a naturally creamy taste. Free from additives, the flour is made with only the highest-quality rice, washed and dried before being milled into coarse, snow-like granules that dissolve quickly when kneaded with water.
How to Make Shiratama Dango:
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Empty the full bag of shiratamako into a mixing bowl.
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Add 1/4 cup warm water and knead the dough. Repeat this step 3 times, using a total of 3/4 cup warm water.
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Once smooth, divide into 1-inch balls.
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Place the balls into boiling water and cook for 1–2 minutes after they float to the surface.
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Transfer to cold water to chill, then remove and pat dry.
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Enjoy with kinako, sweet red bean paste, mitarashi sauce, or as a topping for parfaits and anmitsu.
