Shiratama Kit from Kyoto
$69.00
Sale price
$69.00
Regular price
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Shiratama Kit from Kyoto
$69.00
Sale price
$69.00
Regular price
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Five ingredients, one afternoon — everything a family needs to make shiratama together, no experience required.
Chewy rice dumplings, tinted green with matcha, dusted with kinako, drizzled with kuromitsu, and served alongside sweet azuki — shiratama is the dessert Japanese families make together, especially in the hottest weeks of summer. This kit gathers all five parts from two family producers in Kyoto, so the only thing left to do is invite people over.
Highlights
- Everything for one afternoon of shiratama-making — matcha, kinako, kuromitsu, tsubuan, and the rice flour itself, portioned for a full family batch.
- Built around our Tofu Matcha Shiratama recipe (chewy green dumplings over ice cream) — with kinako, kuromitsu, and tsubuan on hand for the classic version too.
- An easy, hands-on project for a hot afternoon — the kind of thing that keeps kids, family, and friends happily busy at the table, indoors, out of the sun.
- Not available through major retailers — five ingredients from two family producers in Kyoto, boxed together only here.
Details, ingredients & allergens
- In the box: Nakai Organic Matcha 30g (Wazuka, Kyoto) · Shiratamako (glutinous rice flour) 200g · Kinako (roasted soybean flour) 100g · Kuromitsu (brown sugar syrup) 200ml · Tsubuan (sweet azuki bean paste) 265g
- Origin: Kyoto, Japan (all five)
- Allergens: Contains soy (kinako).
- Producers: Nakai Seicha-ba Co., Ltd. (matcha) and Kitaoshoji Co., Ltd. (rice flour, kinako, kuromitsu, and tsubuan)
Producer's Story
The matcha comes from Nakai Seicha-ba, seven generations into farming the mountain valley of Wazuka — read the full story on its own page. The other four come from Kitaoshoji, a Kyoto merchant of the pantry staples that turn simple things into wagashi: rice flour, roasted soybean flour, brown sugar syrup, and sweet bean paste. Each one is a small, humble product on its own. Together, they are what a Japanese family reaches for when the afternoon calls for something to make, not just something to eat.
Cooking Ideas
Start with our Tofu Matcha Shiratama recipe — the matcha and rice flour are portioned for it. For a more traditional plate, boil the shiratama plain and serve them over ice with kuromitsu, kinako, and a spoonful of tsubuan alongside. Leftover kinako keeps well in a sealed jar — stirred with a little honey and soy milk, it makes a simple spread for toast the next morning.
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