Shiratamako (白玉粉) is a type of Japanese glutinous rice flour, also known as sweet rice flour, made from mochigome rice. This flour is processed in a way that yields coarse granules, which dissolve easily in water to create a uniquely smooth, soft, and chewy texture when cooked. It is the essential ingredient for making traditional Japanese sweets (wagashi), particularly dango dumplings and daifuku mochi, providing a signature elasticity and delicate flavour. To use, simply mix the flour with water to form a soft dough, shape it into small balls, and boil until they float to the surface. This flour is naturally gluten-free, making it a versatile option for various dessert recipes. It is a staple in Japanese pantries for anyone looking to create authentic homemade sweets.