Please refrigerate the product once received and consume the product within 5 days from delivery.
An dango rice cake with sweet red bean paste is an authentic Japanese rice ball made with rice flour and covered with sweet red bean paste called anko (made with azuki beans). Bursting with predominant sweet flavors - these chewy, sticky, and round-shaped treats are skewered onto sticks in groups of 4.
First introduced in 1598 at Daigo no Hanami (a grand banquet held by Japanese military leader Toyotomi Hideyoshi), dango is a year-round confection often served on a skewer. Even though it’s easy to confuse this Japanese dumpling with mochi, dango is made with rice flour called mochiko and not from steamed glutinous rice that is then pounded. These mochi-like rice balls come in a plethora of varieties, and they’re typically named after seasonings served on or with them like anko, shoyu, and kusa dango. You can discover the world’s best rice cakes in our expertly curated collection at Yummy Bazaar.
An dango rice cake with sweet red bean paste is one of the most delectable ways to add some delightful touches of sweet flavors to a cup of your favorite green tea, especially matcha, sencha, gyokuro, and kukicha.
Due to the perishable nature of the product, we do not accept returns.
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Ingredients: Rice Flour, Water, Sugar, Red Beans, Sorbitol, Rice Oil, Modified Corn Starch, Sodium Acetate, B-Amylase (Soy, Wheat), Dextrin, Citric Acid. Contains: Soy, Wheat.
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Product Weight: 5.9 oz (168 g)
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Product of Japan
WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to
www.P65Warnings.ca.gov/food.
Please refrigerate the product once received and consume the product within 5 days from delivery.
An dango rice cake with sweet red bean paste is an authentic Japanese rice ball made with rice flour and covered with sweet red bean paste called anko (made with azuki beans). Bursting with predominant sweet flavors - these chewy, sticky, and round-shaped treats are skewered onto sticks in groups of 4.
First introduced in 1598 at Daigo no Hanami (a grand banquet held by Japanese military leader Toyotomi Hideyoshi), dango is a year-round confection often served on a skewer. Even though it’s easy to confuse this Japanese dumpling with mochi, dango is made with rice flour called mochiko and not from steamed glutinous rice that is then pounded. These mochi-like rice balls come in a plethora of varieties, and they’re typically named after seasonings served on or with them like anko, shoyu, and kusa dango. You can discover the world’s best rice cakes in our expertly curated collection at Yummy Bazaar.
An dango rice cake with sweet red bean paste is one of the most delectable ways to add some delightful touches of sweet flavors to a cup of your favorite green tea, especially matcha, sencha, gyokuro, and kukicha.
Due to the perishable nature of the product, we do not accept returns.
-
Ingredients: Rice Flour, Water, Sugar, Red Beans, Sorbitol, Rice Oil, Modified Corn Starch, Sodium Acetate, B-Amylase (Soy, Wheat), Dextrin, Citric Acid. Contains: Soy, Wheat.
-
Product Weight: 5.9 oz (168 g)
-
Product of Japan
WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to
www.P65Warnings.ca.gov/food.
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WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to
