*Shiratamako* is a type of glutinous [rice flour](https://www.masterclass.com/articles/rice-flour-recipe) used to make many types of [*wagashi*](https://www.masterclass.com/articles/wagashi-guide) (traditional Japanese sweets). *Shiratamako* is made from *mochigome*, a variety of glutinous, short-grain rice from Japan. Also known as sticky rice or sweet rice, glutinous rice is gluten-free but clumps together in a way that's ideal for making rice dough. To make *shiratamako*, the *mochigome* is soaked in water, ground into a paste, then dried and lightly ground.
*Shiratamako* is the rice flour of choice when making *wagashi*.  Some of the many confections you can make with *shiratamako* include:

1. __Mochi__: These chewy rice cakes are traditionally made with freshly steamed and pounded *mochigome* but are much easier to make with *shiratamako*. [*Kinako* mochi](https://www.masterclass.com/articles/kinako-recipe) (mochi dusted with soybean flour) is a popular variety.
2. __*Daifuku*__: One of the most famous versions of [*daifuku*](https://www.masterclass.com/articles/daifuku-recipe) features a strawberry wrapped in [red bean paste](https://www.masterclass.com/articles/red-bean-paste-guide) and covered in *[gyuhi](https://www.masterclass.com/articles/gyuhi-recipe)*, a softer version of mochi.
3. __*Shiratama Dango*__: These [dumplings](https://www.masterclass.com/articles/dango-guide) made from *shiratamako* can be eaten on their own or used as a topping for *zenzai* (sweet red bean soup) or *anmitsu*, a matcha green tea ice cream sundae with jelly and fruit.
*Shiratamako* and *[mochiko](https://www.masterclass.com/articles/mochiko-explained)* are both sweet rice flours used to make Japanese desserts, but there are a few key differences:

1. __Particle size__: *Shiratamako* is sold in coarse granules, like rock sugar, whereas *mochiko* is a fine, flour-like substance. 
2. __Accessibility__: *Shiratamako* is exclusively made in Japan and can be more expensive and more difficult to find than *mochiko*, but well-stocked Japanese grocery stores carry it.
3. __Production method__: *Shiratamako* uses the wet meal method, in which the rice is soaked in water, ground into a paste, then dried and crushed into small pieces. *Mochiko* is made by washing, drying, and grinding the rice.
4. __Absorbency__: *Shiratamako* is more absorbent than *mochiko* and therefore easier to form into a smooth, elastic dough.
Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
*Shiratamako* rice powder is the gold standard when it comes to making Japanese sweets.


*Shiratamako* rice powder is the gold standard when it comes to making Japanese sweets.


What’s Shiratamako? Guide to Japanese Sweet Rice Flour

Shiratamako is a type of glutinous <a href='https://www.masterclass.com/articles/rice-flour-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/rice-flour-recipe","linkCopy":"rice flour","category":null}'>rice flour</a> used to make many types of <a href='https://www.masterclass.com/articles/wagashi-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/wagashi-guide","linkCopy":"\u003cem class=\"mc-text--italic\"\u003ewagashi\u003c/em\u003e","category":null}'>wagashi</a> (traditional Japanese sweets). Shiratamako is made from mochigome, a variety of glutinous, short-grain rice from Japan. Also known as sticky rice or sweet rice, glutinous rice is gluten-free but clumps together in a way that&#39;s ideal for making rice dough. To make shiratamako, the mochigome is soaked in water, ground into a paste, then dried and lightly ground.

What Is Shiratamako?

Shiratamako is the rice flour of choice when making wagashi. Some of the many confections you can make with shiratamako include:<ol class="mc-m-4"><li class="mc-my-4"> 1. Mochi: These chewy rice cakes are traditionally made with freshly steamed and pounded mochigome but are much easier to make with shiratamako. <a href='https://www.masterclass.com/articles/kinako-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/kinako-recipe","linkCopy":"\u003cem class=\"mc-text--italic\"\u003eKinako\u003c/em\u003e mochi","category":null}'>Kinako mochi</a> (mochi dusted with soybean flour) is a popular variety. </li><li class="mc-my-4"> 2. Daifuku: One of the most famous versions of <a href='https://www.masterclass.com/articles/daifuku-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/daifuku-recipe","linkCopy":"\u003cem class=\"mc-text--italic\"\u003edaifuku\u003c/em\u003e","category":null}'>daifuku</a> features a strawberry wrapped in <a href='https://www.masterclass.com/articles/red-bean-paste-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/red-bean-paste-guide","linkCopy":"red bean paste","category":null}'>red bean paste</a> and covered in <a href='https://www.masterclass.com/articles/gyuhi-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/gyuhi-recipe","linkCopy":"gyuhi","category":null}'>gyuhi</a>, a softer version of mochi. </li><li class="mc-my-4"> 3. Shiratama Dango: These <a href='https://www.masterclass.com/articles/dango-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dango-guide","linkCopy":"dumplings","category":null}'>dumplings</a> made from shiratamako can be eaten on their own or used as a topping for zenzai (sweet red bean soup) or anmitsu, a matcha green tea ice cream sundae with jelly and fruit. </li></ol>

3 Ways to Use Shiratamako 

Shiratamako and <a href='https://www.masterclass.com/articles/mochiko-explained' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/mochiko-explained","linkCopy":"mochiko","category":null}'>mochiko</a> are both sweet rice flours used to make Japanese desserts, but there are a few key differences:<ol class="mc-m-4"><li class="mc-my-4"> 1. Particle size: Shiratamako is sold in coarse granules, like rock sugar, whereas mochiko is a fine, flour-like substance. </li><li class="mc-my-4"> 2. Accessibility: Shiratamako is exclusively made in Japan and can be more expensive and more difficult to find than mochiko, but well-stocked Japanese grocery stores carry it. </li><li class="mc-my-4"> 3. Production method: Shiratamako uses the wet meal method, in which the rice is soaked in water, ground into a paste, then dried and crushed into small pieces. Mochiko is made by washing, drying, and grinding the rice. </li><li class="mc-my-4"> 4. Absorbency: Shiratamako is more absorbent than mochiko and therefore easier to form into a smooth, elastic dough. </li></ol>

Shiratamako vs. Mochiko: 4 Key Differences

Become a better chef with the <a href='https://www.masterclass.com' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.

Want to Learn More About Cooking?

Shiratamako rice powder is the gold standard when it comes to making Japanese sweets.

Shiratamako rice powder is the gold standard when it comes to making Japanese sweets.


Menu

Get 40% off All Memberships

Get 40% off All Memberships

Get 40% off All Memberships

What’s Shiratamako? Guide to Japanese Sweet Rice Flour