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.
Everything Japanese Food. Though shirataki rice or miracle rice is still fairly new to the Western culinary world, it has been a part of the Asian diet for nearly 2000 years.The rice is prepared from konnyaku flour that is obtained from the root of the konnyaku plant. The konnyaku flour is also known as glucomannan.verything Japanese Food. Though shirataki rice or miracle rice is still fairly new to the Western culinary world, it has been a part of the Asian diet for nearly 2000 years.