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Ikinari dango ｜ Our Regional Cuisines

  • Kumamoto Prefecture

    Ikinari dango

Ikinari dango

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  • Ikinari dango
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    Portrait provided by: Ms. Mariko Morita, Faculty of Life Sciences, Sohim University

  • Ikinari dango
    DOWNLOAD

    Portrait provided by: Ms. Mariko Morita, Faculty of Life Sciences, Sohim University

  • Main lore areas

    Kikuchi area

  • Main ingredients used

    sweet potatoes, wheat flour, sweet bean paste

  • History/origin/related events

    Ikinari dango" is a simple local snack made by wrapping sliced sweet potatoes in flour dough and steaming them. Because of the volcanic ash in Otsu, the largest producer of sweet potatoes in the prefecture, and other areas around the foot of Mt. Aso, farmers in the Kikuchi Plain and Kumamoto Plain used to make these dumplings as a snack to eat during the fall farming season when sweet potatoes are harvested. The word "ikinari" in "ikinari dango" means "easy, quick, or immediately" in the Kumamoto dialect, and the origin of the name is said to be that the dumplings can be made quickly and easily, and can be served immediately even when there are sudden visitors.
    The dough for the skin is made of wheat flour and dango flour (and salt), but in the days when rice was precious, it was made of wheat flour only. A few decades ago, azuki bean paste was added to the filling, and it has become a mainstream item because of its popularity with the sweetness of the azuki bean paste and the saltiness of the dough, which goes well with the crunchy sweet potatoes. Recently, the dough has been mixed with mugwort and brown sugar, sprinkled with soybean flour, and filled with purple sweet potatoes, chestnuts, walnuts, and other ingredients, with variations gradually increasing. Although originally a warm snack to be eaten freshly made, cold ikinari dumplings made from frozen dumplings and eaten half-frozen have also made their appearance.

  • Opportunities and times of eating habits

    Originally, sweet potatoes were made and eaten at home when they were in season, but they are now sold at specialty stores, Japanese confectionery stores, and street stalls, where they are eaten on a daily basis. The traditional, not-too-sweet and gentle flavor is popular for tea cakes and children's snacks.

  • How to eat

    As a snack, eat it while it is freshly made and hot. Souvenirs are frozen and can be heated in a microwave or steamer.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)
    Kumamoto's souvenirs are well known throughout the country, and there are many specialty stores. It is often prepared at local cooking classes, and many people make it at home. It is also served as a dessert in school lunches.

RECIPE

Ingredients (For 20-25 pieces)

  • Cut sweet potatoes (1 to 1.5 cm thick) 20 to 25 pieces
  • Seasoning A] Medium-strength flour 250 g
  • Seasoning A] Dumpling flour 100g
  • Seasoning A] Sugar 50g
  • Seasoning A] Salt 1 tbsp.
  • Seasoning A] Salad oil 1／2 tbsp.
  • Water 180 to 200 ml
  • red bean paste 250～400g

How to cook

  • 1. Peel sweet potatoes, cut into 1 to 1.5 cm thick slices, remove the faces, and soak in water for 10 minutes.

  • 2. Combine seasoning A with water and let stand for at least 30 minutes.

  • 3. Spread the dough from 2 onto a baking sheet and cut into pieces according to the size of the sweet potatoes.

  • 4. Roll out the sweet bean paste on top of 3, place one piece at a time, place the sweet potato on top, and wrap it.

  • 5. Place 4 in a steamer and steam for about 20 minutes. When a bamboo skewer is inserted into the sweet potato, it is ready to serve.

  • 6. ※Allow the dough to rise for at least one hour, as it will not stretch unless it is allowed to rise. (You can also let it rise overnight).

provider : Hometown treats to pass on to the next generation

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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