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Raw Materials: Uruchi (rice flour), glutinous rice flour, bean jam, sugar, mugwort, bamboo shoots

You can often see it in Fukushima, the neighboring prefecture.


What the heck, if it doesn't show Sasa-Dango, what the heck. No, this is quite an elaborate rice cake. The rice cakes (and moreover, grass cakes) are wrapped in bamboo leaves and tied with a vine (sedge or rush), and then tied together in one piece. Hmm, well done, you've done it that far. But you can't see what's inside, so you don't know if it tastes good or not until you open it. I was torn between buying it and not buying it, but I just bought it under the name Dango.

Incidentally, this rice cake is said to be tastier if it is wrapped in a bamboo leaf and steamed. Also, it is said that the rice cakes are more delicious the day after they are made, as they become just the right consistency.

When I peeled off the leaves of the bamboo grass, two pieces of mugwort rice cakes of the same color as the bamboo grass came out of the inside, still connected in a peanut shape. The mugwort rice cakes are filled with azuki bean paste, and the aroma of the bamboo grass and mugwort, combined with the red bean paste, gives them a more wild taste. The mugwort rice cake is also called a "grass rice cake", and it has exactly that kind of flavor. Mmm, it's good.

This is a simple country taste, a specialty that no major candy store can imitate. Once you like it, you'll love it to the hilt, I think it's a gem. The fact that it is wrapped in a bamboo grass is the life of this Dango, isn't it?

I read on TV that a person from Niigata Prefecture told me how to eat Sasa-Dango: "Take off one of the thongs on both sides of the sasa-wrapping, and eat the rest as if you were peeling a bagana.
©Japanese Famous Foods , Update:2020/07/12