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Yomogi dango mugwort rice cakes with sweet red bean paste by Sakuraya is an authentic Japanese rice confection made with sweet rice flour and Japanese mugwort called yomogi (responsible for beautiful deep green color), topped with sweet red bean paste, known as anko (made from azuki beans). Renowned for their soft and chewy texture, these tender mochi-like rice balls have a predominantly sweet flavor profile with earthy and slightly 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.
Yomogi dango mugwort rice cake with sweet red bean paste by Sakuraya makes a lip-smacking accompaniment to a cup of your favorite aromatic green tea, namely, matcha, shincha, aracha, konacha, bancha, kukicha, sencha, and gyokuro.
- Ingredients: Rice flour, water, sugar, sweet rice flour, potato starch, red bean paste, tapioca starch, hydrogenated glucose syrup, refined salt, xanthan gum, emulsifier, mugwort.
- Product Weight: 4.5 oz (128 g)
- Product of Japan
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