白玉(しらたま)

しらたま
noun
shiratama, rice flour dumpling
1. shiratama, rice flour dumpling
Small, chewy dumplings made from shiratamako (glutinous rice flour) and water. A common topping for Japanese desserts like anmitsu and zenzai. They have a soft, springy texture.
白玉(しらたま)を作(つく)る。
To make shiratama dumplings.
あんみつに白玉(しらたま)をのせて食(た)べた。
I ate anmitsu with shiratama dumplings on top.
白玉(しらたま)はもちもちした食感(しょっかん)が人気(にんき)で、和(わ)スイーツによく使(つか)われる。
Shiratama dumplings are popular for their chewy texture and are often used in Japanese-style sweets.

USAGE:
Made by kneading 白玉粉(しらたまこ) (glutinous rice flour) with water, rolling into small balls, and boiling until they float. They are served as toppings in various Japanese desserts.

COMMON COLLOCATIONS:

  • 白玉(しらたま)粉(こ): shiratamako, glutinous rice flour
  • 白玉(しらたま)団子(だんご): shiratama dumplings
  • 白玉(しらたま)あんみつ: anmitsu with shiratama
  • 白玉(しらたま)ぜんざい(ぜんざい): sweet red bean soup with shiratama

CULTURE:
A staple ingredient in 和菓子(わがし) (Japanese confections). Easy to make at home — a common activity for families and cooking classes.

general
Added 2026.2.26 22:34
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