Kakigori

To prepare the plain syrup, combine the Granulated sugar (for plain syrup) and Water (for plain syrup) in a small saucepan. Heat over medium heat, stirring constantly, until the granulated sugar is completely dissolved. Remove from heat and let the plain syrup cool completely to room temperature, then chill in the refrigerator.

To prepare the matcha syrup, first whisk the Matcha powder (for syrup) with 30 grams of the Water (for matcha syrup) in a small bowl until a smooth paste forms. In a separate small saucepan, combine the Granulated sugar (for matcha syrup) and the remaining 120 grams of Water (for matcha syrup). Heat over medium heat, stirring until the granulated sugar is completely dissolved. Remove from heat, then stir in the matcha paste until fully incorporated. Let the matcha syrup cool completely to room temperature, then chill in the refrigerator.

To prepare the shiratama dango, combine the Shiratama-ko and Water (for dango) in a mixing bowl. Knead the mixture by hand until a soft, pliable dough with the consistency of an earlobe is formed. Roll the dough into small, bite-sized balls, approximately 1.5 cm in diameter.