Let´s make Shiratama – Japanese cooking
When I was small, I was probably six or seven, we went to my grandparents´ house. My grandma was at the table in the kitchen and kneading some white stuff. I asked, "What are you doing?" She answered but it wasn´t a word I knew. Then she told me to help her. She gave me some chunk of that white thing and told me to make shapes. It was like the clay I played with at the nursery school. I immediately started making a snake, a person or flowers. That was Shiratama (白玉), which I found out much later.
It was very fun to make although I didn´t like the taste of it. In my house, I wasn´t allowed to eat any sugar stuff. Perhaps once in two or three weeks, my father would give me a small piece of chocolate with nuts in it. I had so little access to sweet thing, once I came home from the nursery, found a bottle of cough syrup in a cupboard and drank it all. Just because I remembered it was sweet. A little after my father came home and found me on the floor completely drunk, which made him giggle after so many years. But this is another story.
Anyway, as a child I didn´t like so much sweet taste and even now I prefer dark chocolate than Anko paste. But the other day, I was at a friend´s house and she had just got a pack of Shiratama powder. We decided to make together. Shiratama is similar to mochi but just it doesn´t stretch like mochi does. Still it has a little chewy texture. It´s easy to make. If you have a chance to get shiratama flour, try once.
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