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Originating from the Kamo Mitarashi Tea House, mitarashi dango is a traditional Japanese mochi-like rice ball made with mochiko rice flour and drizzled with umami-packed soy sauce glaze. Known for their predominantly sweet flavor profile and appealing golden appearance, these round-shaped wagashi (Japanese confection) have a soft and chewy texture.
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 Sakuraya is one of the most indulgent and aromatic ways to add some delightful touches of sweet flavors to your desserts in the blink of an eye. On top of that, these tender rice treats go exceptionally well with a cup of your favorite Japanese green tea, such as matcha, gyokuro, bancha, konacha, kukicha, and genmaicha.
Due to the perishable nature of the product, we do not accept returns.
- Ingredients: Rice flour, water, sugar, sweet rice flour, potato starch, soy sauce, wheat, food starch, salt, potassium sorbate.
- Product Weight: 4.5 oz (128 g)
- Product of Japan
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