Glutinous and elastic glutinous rice and non-glutinous rice are blended. The particles are made finer by the traditional pestle method. You can make delicious shiratama with a glossy texture. Enjoy it even more by sprinkling soybean flour or adding red bean paste to the shiratama.
It is also recommended as a topping for parfaits and anmitsu. In addition to shiratama, it can also be used for oshiruko, abekawa mochi, mitarashi dango, daifuku mochi, and kashiwa mochi.

Since the bag has a zipper, it is convenient for easy storage.