Once I decided that I wanted to make mitarashi dango, of course I went to look for recipes. I can't make a food item if I don't know what I need or how to make it. So, after looking at several recipes I noticed the two ingredients I would need to buy that wouldn't be as easy to come by; joushinko (or joshinko or johshinko) and shiratamako. Both joushinko and shiratamako are a type of rice flour, joushinko being a Japanese rice flour made from milled, short grain rice. Shiratamako is a Japanese rice flour made from glutinous rice flour and starch. Both are needed to make the perfect earlobe texture. All joushinko will make dango that is chewy and doughy while all shiratamako will make a dango that is sticky, neither of which we want.
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| Joushinko |
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| Shiratamako |
So, in looking for the right flour I found shiratamako easily. However, joushinko is giving me major trouble. I can find all the
Thai rice flour and
Bob's Red Mill rice flour that I could ever want, but I can't find
joushinko for sale online. I may just use the Thai rice flour since it is indeed non-glutinous, or I'll see if I can find a Japanese market somewhere and browse their selection. If not, I may also try a recipe I saw that used tofu and shiratamako. Maybe I'll try both. Either way, I want to end up with a treat that is abso-foodie-licious.
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