Mitarashi dango

Mitarashi dango by denver935

Mitarashi Dango is a traditional Japanese sweet, consisting of small, round mochi (sticky rice cake) balls skewered on bamboo sticks and covered with a sweet soy sauce glaze. The dish is particularly popular during Japanese festivals and is often associated with the warm, festive atmosphere of these events. Mitarashi Dango combines the chewy texture of mochi with the sweet and savory flavors of the soy sauce-based syrup, making it a beloved snack among people of all ages in Japan.

Origin

The name "Mitarashi" is said to originate from the Mitarashi Festival at the Shimogamo Shrine in Kyoto, where the skewered dango were used as offerings to the gods. The shape of the dango and the syrup is thought to resemble bubbles of water, symbolizing purity and the cleansing of the soul. Over time, Mitarashi Dango has spread beyond the confines of religious festivals and has become a popular snack available throughout Japan, especially at traditional Japanese sweet shops and festival stalls.

Preparation

Mitarashi Dango is made from glutinous rice flour mixed with water to form a dough, which is then shaped into small, round balls. These balls are boiled until they float to the surface, indicating that they are fully cooked. After boiling, the dango are skewered onto bamboo sticks, typically in groups of three to five. The final step involves coating the dango with a thick, sweet sauce made from soy sauce, sugar, and starch, giving them their distinctive flavor and glossy appearance.

Cultural Significance

Mitarashi Dango holds a special place in Japanese culture, symbolizing both the change of seasons and the communal spirit of festival gatherings. It is commonly eaten during the spring and summer months, coinciding with the numerous outdoor festivals that take place across Japan during these times. The snack is not only a treat for the taste buds but also a way to experience and participate in traditional Japanese customs and celebrations.

Variations

While the classic Mitarashi Dango is the most widely recognized version, there are numerous regional variations of dango throughout Japan, each with its unique flavors and ingredients. Some of these include:

• Anko Dango: Dango covered with anko (sweet red bean paste).
• Goma Dango: Dango coated with a mixture of ground sesame seeds and sugar.
• Kinako Dango: Dango dusted with kinako (roasted soybean flour), offering a nutty flavor.

See Also

• Japanese cuisine
• Mochi
• Wagashi