Shiratama 500

Shiratama is also very Japanese, which is made from refined rice cake flour whose biggest feature is its silky-like soft texture and the natural sweetness that the glutinous rice will provide. Mostly the appearance is small and bite-sized and ball-shaped. The standard way is to put on top of Anmitsu or in zenzai soup or some Japanese style parfais or sundaes or something like japanized created desserts or sometimes for some meals, too. Thawing method is also just versatile. Thawing at room temperature is easiest. Soaking in water, boiling, and microwave are also avairalbe. Try to consume as soon as poissible after thawed.