Mitarashi dango
 Mitarashi dango | |
| Type | Dango |
|---|---|
| Course | Dessert, snack |
| Place of origin | Japan |
| Region or state | Kyoto |
| Created by | Mitarashi Tea House |
| Main ingredients | Rice flour, sweet soy sauce |
Mitarashi dango (みたらし団子、御手洗団子) are a type of Japanese dango (rice dumpling) covered with a sweet soy sauce glaze. They are skewered onto sticks in groups of 3–5 (traditionally 5) and are characterized by their glassy glaze and burnt fragrance.[1]
Origin
[edit]Mitarashi dango allegedly originates from the Kamo Mitarashi Tea House in the Shimogamo area of Sakyo-ku ward of Kyoto, Japan. They are 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]
Gallery
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References
[edit]- ^ Phelps, Caroline (2021-03-13). "Mitarashi Dango (みたらし団子)". Pickled Plum. Retrieved 2023-04-04.
- ^ ngothuyhuong (2022-12-24). "Mitarashi Dango - History, Recipes and Restaurants". Food in Japan. Retrieved 2023-04-04.
- ^ "Mitarashi". 2023-04-14.