Finely powdered komeko helps ingredients retain their moisture and is used almost exclusively for Japanese sweets. The extremely fine joshinko is a pure-white rice powder made from uruchimai (regular Japonica white rice). The rice is washed with water and then milled with a roller. It is used for many kinds of Japanese sweets including dango (dumpling cake) and mochigashi (rice cake sweets). Shiratamako is made from milled mochi rice and can be used to make shiratama dango.