Mitarashi dango information

Mitarashi dango
	Mitarashi dango
Type	Dango
Place of origin	Japan
Region or state	Kyoto
Created by	Mitarashi Tea House
Main ingredients	Rice flour, sweet soy sauce
	Media: Mitarashi dango;

Mitarashi dango (みたらし団子、御手洗団子) are traditional Japanese rice flour dumplings (dango) that are skewered onto sticks in groups of 3–5 (traditionally 5) and are covered with a sweet soy sauce glaze. They are characterized by their glassy glaze and burnt fragrance.^[1]

Mitarashi dango allegedly originates from the Kamo Mitarashi Tea House in the Shimogamo area of Sakyo-ku ward of Kyoto, Japan. Mitarashi dango is 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]

^ 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.

[1] Phelps, Caroline (2021-03-13). "Mitarashi Dango (みたらし団子)". Pickled Plum. Retrieved 2023-04-04.

[2] thuyhuong (2022-12-24). "Mitarashi Dango - History, Recipes and Restaurants". Food in Japan. Retrieved 2023-04-04.

[3] "Mitarashi". 2023-04-14.

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