Mitarashi dango (みたらし団子、御手洗団子 ) are a type of Japanese dango (rice dumpling) covered with a sweet soy sauce glaze. They are skewered onto sticks in groups of 3–5 (traditionally 5) and are characterized by their glassy glaze and burnt fragrance.[1]
Mitarashi dango
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| Type | Dango |
|---|---|
| Course | Dessert, snack |
| Place of origin | Japan |
| Region or state | Kyoto |
| Created by | Mitarashi Tea House |
| Main ingredients | Glutinous rice flour, sweet soy sauce |
Origin
editMitarashi dango allegedly originates from the Kamo Mitarashi Tea House in the Shimogamo area of Sakyo-ku ward of Kyoto, Japan. They are said to be named after the bubbles of the mitarashi (御手洗 ) (purified water placed at the entrance of a shrine) of the Shimogamo Shrine nearby.[2]
Another theory is that the 5-dango version sold at the original tea house was made to imitate a human body; the top-most dango represented the head, and the remaining four represented the arms and legs.
Gallery
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References
edit- ↑ Phelps, Caroline (13 March 2021). "Mitarashi Dango (みたらし団子)". Pickled Plum. Archived from the original on 14 March 2021. Retrieved 4 April 2023.
- ↑
Ngo, Huong (25 December 2022). "Mitarashi Dango (みたらし団子)". Food in Japan. Retrieved 4 April 2023.
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