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Mitarashi Dango Sweet Soy Glaze Street Food

Kyoto

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I

Origin

Kyoto — named after Shimogamo Shrine mitarashi pond; popularized as street food through Japan

II

Description

Mitarashi dango (みたらし団子) are skewered rice flour dumplings with a sweet-salty soy sauce glaze — one of Japan's most beloved street foods. The dango are made from joshinko (rice flour) or a blend of joshinko and mochiko (glutinous rice flour), formed into balls, skewered on bamboo (3-5 per skewer), and briefly boiled until they float then grilled until lightly charred. The mitarashi sauce: soy sauce + sugar + mirin + water thickened with katakuriko (potato starch). The combination of the sticky, slightly charred rice cake with the glossy sweet-salty sauce is quintessential Japanese flavor. Named after the mitarashi pond at Shimogamo Shrine in Kyoto.

III

The Thread

—Both are glutinous rice flour dumplings — Chinese served in sweet liquid, Japanese skewered and glazed Chinese
—Skewered rice cakes with sweet-spicy sauce — similar street food format with glazed rice cake concept Korean
IV

Flavour Context

Charred rice flour chewiness with sweet-salty soy glaze — classic Japanese comfort flavor

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