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

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Kyoto — named after Shimogamo Shrine mitarashi pond; popularized as street food through Japan
Mitarashi Dango Sweet Soy Glaze Street Food
Kyoto — named after Shimogamo Shrine mitarashi pond; popularized as street food through Japan
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.
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