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Kusa dango rice cakes with tsubuan red bean paste are authentic Japanese mugwort sweet dumplings with azuki red bean paste topping, also known as tsubuan. The dough of these skewered rice treats is made from rice flour and leaves of yomogi (Japanese mugwort) - that’s how their beautiful green appearance is achieved. Characterized by their soft and chewy texture, these round-shaped rice confections have a predominantly sweet flavor profile and vegetal, grassy notes.
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.
Kusa dango rice cakes with tsubuan red bean paste are some of the most delectable and aromatic ways to impart sweet flavors to a cup of your favorite Japanese green tea, such as sencha, gyokuro, matcha, and genmaicha.
Due to the perishable nature of the product, we do not accept returns.
- Ingredients: Water, Sugar, Rice Flour, Red Beans, Reduced Starch Syrup, Sorbitol, Mugwort, Rice Bran Oil, Modified Corn Starch, Sodium Acetate, B-Amylase (Soy, Wheat), Dextrin, Citric Acid. Contains: soy, wheat
- Product Weight: 6.4 oz (180 g)
- Product of Japan
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