白玉(しらたま)

しらたま
noun
shiratama, rice flour dumpling
food
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: sweet red bean soup with shiratama

Cultural note

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.

Related Words

Related: お餅(もち) (rice cake)
general
Added 2026.2.26 22:34 · Revised 2026.9.2 13:01
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