Mitarashi dango syrup with soy sauce and vanilla flavoring
Ref : NISGOTO19
€9.60
Tax Included
Mitarashi dango is a traditional Japanese dessert or delicacy presented on skewers, similar to mochi. Skewer is made up of three to five small round rice dumplings called dango. Its popularity with gourmets is due to its delectable sweet soy sauce glaze.
Traditionally, dango are prepared by combining water and sugar with two different types of rice flour: joshinko (non-glutinous rice flour) and shiratamako (glutinous rice flour). Mitarashi glaze is made from starch, sugar, water, mirin and soy sauce.
Dumplings are first boiled, then often grilled to give them a chubby appearance, before being covered with sweet sauce. Result is a delicious, moist bite covered in a dark, savory glaze that's sweet, savory and salty all at once. Mitarashi dango is said to have originated in famous Kamo Mitarashi teahouse founded in 1922 and located in Kyoto's Sakyō district, just inside entrance to Shimogamo Jinja, a UNESCO World Heritage Site.
Word “Mitarashi” is said to have been inspired by the bubbles of Mitarashi Pond, purifying water located outside shrine entrance. This is thought to have influenced dumpling shape, which actually resemble small bubbles.
Mitarashi dango is also said to be inspired by the moment when Emperor Go-Daigo, 96th Emperor of Japan who reigned in the 1300s, visited Shimogamo Jinja and saw five bubbles appear as he purified his hands in the water.
These bubbles are said to represent human body (a head with arms and legs), and are a good omen that emperor offered five rice dumplings, one small and four large, to shrine's gods, a tradition that has continued ever since.
This delicacy is popular all over Japan, at all kinds of events, not forgetting freeway stations, amusement parks... Dango can be sweet or savory, or sometimes a mixture of both, and flavors can be added while rice dough is being kneaded, or in the form of a sauce once they're cooked.
Sauce proposed here, with its strong vanilla flavor, is specially adapted to enjoy this delicacy. It can also be used with black sesame tofu, plain tofu, yoghurts, cooked fruit such as apples or pears, etc.
NISGOTO19
Data sheet
- Origin
- Fukuoka, Japan
- Capacity
- 200 ml
- Weight
- 0.247 kg
- Packaging
- glass bottle
- Ingredients
- water, sugar, raw cane sugar, starch syrup, soy sauce (soy, wheat, salt), hon'mirin, manioc starch, natural vanilla, kombu, natural vanilla flavouring.
- Storage
- Keep refrigerated after opening
- Allergenic(s)
- soy, wheat
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Mitarashi dango is a traditional Japanese dessert or delicacy presented on skewers, similar to mochi. Skewer is made up of three to five small round rice dumplings called dango. Its popularity with gourmets is due to its delectable sweet soy sauce glaze.
Traditionally, dango are prepared by combining water and sugar with two different types of rice flour: joshinko (non-glutinous rice flour) and shiratamako (glutinous rice flour). Mitarashi glaze is made from starch, sugar, water, mirin and soy sauce.
Dumplings are first boiled, then often grilled to give them a chubby appearance, before being covered with sweet sauce. Result is a delicious, moist bite covered in a dark, savory glaze that's sweet, savory and salty all at once. Mitarashi dango is said to have originated in famous Kamo Mitarashi teahouse founded in 1922 and located in Kyoto's Sakyō district, just inside entrance to Shimogamo Jinja, a UNESCO World Heritage Site.
Word “Mitarashi” is said to have been inspired by the bubbles of Mitarashi Pond, purifying water located outside shrine entrance. This is thought to have influenced dumpling shape, which actually resemble small bubbles.
Mitarashi dango syrup with soy sauce and vanilla flavoring
€9.60
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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