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Mitarashi dango rice cakes with sweet soy sauce glaze by Awashima is a traditional Japanese mochi-like rice ball made with rice flour known as mochiko and smothered in a sweet and umami-flavored soy sauce glaze. Originating from the Kamo Mitarashi Tea House, these soft and chewy rice dumplings are skewered onto sticks in groups of four and have a burnt fragrance.
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.
Mitarashi dango rice cake with sweet soy sauce glaze by Awashima is one of the most luscious ways to impart sweet flavors to your desserts in a blink of an eye. Moreover, these tender and sticky wagashi (Japanese confection) work perfectly with a cup of your favorite aromatic green tea, such as matcha, kukicha, konacha, bancha, sencha, and gyokuro.
Due to the perishable nature of the product, we do not accept returns.
- Ingredients: Sugar, rice flour, wheat flour, millet jelly, soy sauce (water, soybean, wheat, salt), mirin, agar agar, starch, sorbitol, glycine, lecithin (soy), caramel, enzyme. Contains: wheat, soy, milk.
- Product Weight: 5.7 oz (162 g)
- Product of Japan
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