Shio Daifuku

In a small bowl, combine the tsubu-an with 0.5 grams of salt and mix well. Divide the salted tsubu-an into 8 equal portions, approximately 25 grams each, and roll them into smooth balls. Set aside.

In a large heatproof bowl, combine the shiratamako, granulated sugar, and 1 gram of salt. Gradually add the water, mixing continuously with a whisk until the mixture is smooth and no lumps of shiratamako remain.

Cover the bowl loosely with plastic wrap, ensuring a small gap for steam to escape. Microwave the mochi dough mixture for 2 minutes at 600W.