The fruit is five times as big as the Sloe, but likewise of a delicate bluish color. It is named from the Latin plural bullas, meaning the round bosses which the Romans put on their bridles. Lydgate (1440) used the phrase, As bright as Bullaces, in one of his poems.
Shiratamako Flour is a version of sweet rice flour, milled by wet-meal-method.It is more expensive than mochiko.To make it, grains of sticky rice are first soaked in water, then the soft rice is mashed, then freeze dried. The flour is lumpy, even though the size of the powder grains is actually very fine.Some people like to whiz it in a blender before using to make it a fine powder. When cooked, it creates a very fine texture.o make it, grains of sticky rice are first soaked in water, then the soft rice is mashed, then freeze dried. The flour is lumpy, even though the size of the powder grains is actually very fine. Some people like to whiz it in a blender before using to make it a fine powder. When cooked, it creates a very fine texture.
Shirataki noodles are made from a highly soluble fiber called glucomannan which is derived from the root of a plant called konjac, also known as the elephantâs tongue, konnyaku potato or devilâs tongue, which is widely found all over Asia.Shirataki noodles are also known as konjac, konnyaku, and glucomannan noodles.These are all names for the same product. They are a somewhat gelatinous clear noodle that is often packaged in liquid to keep its moisture.hirataki noodles are also known as konjac, konnyaku, and glucomannan noodles. These are all names for the same product. They are a somewhat gelatinous clear noodle that is often packaged in liquid to keep its moisture.