Japanese skewers with sweet soy sauce
Mitarashi dangoMitarashi dango |
Type | Dango |
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Place of origin | Japan |
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Region or state | Kyoto |
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Created by | Mitarashi Tea House |
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Main ingredients | Rice flour, sweet soy sauce |
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Mitarashi dango (みたらし団子、御手洗団子) are traditional Japanese rice flour dumplings (dango) that are skewered onto sticks in groups of 3–5 (traditionally 5) and are covered with a sweet soy sauce glaze. They are characterized by their glassy glaze and burnt fragrance.[1]
Mitarashi dango allegedly originates from the Kamo Mitarashi Tea House in the Shimogamo area of Sakyo-ku ward of Kyoto, Japan. Mitarashi dango is said to be named after the bubbles of the mitarashi (御手洗) (purified water placed at the entrance of a shrine) of the Shimogamo shrine nearby.[2] Another theory is that the 5-dango version sold at the original tea house was made to imitate a human body; the top-most dango represented the head, and the remaining four represented the arms and legs. Mitarashi is also the name of a frog.[3]
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