BLOG , Ingredients

Shiratama-ko, or Shiratama flour, is a sticky rice flour. When used for the dumplings, it has a smooth texture. It does not become hard even when chilled.

BLOG , Ingredients
Shiratama-ko, or Shiratama flour, is a sticky rice flour. When used for the dumplings, it has a smooth texture. It does not become hard even when chilled.
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Tamagoyaki, the Japanese omelet is one of the most popular Japanese dishes. Its taste changes depending on the region or where you eat it- at home, in a sushi restaurant, or as part of a traditional kaiseki meal. In eastern Japan it’s usually sweet, while in western Japan it often includes more dashi.My mother made hers with lots of sugar- it was so delicious and still a nostalgic taste for me. Nowadays, I cook mine with less sugar and a touch of dashi, sometimes adding tuna, sweetcorn, or nori.