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Misogi Dango ｜ Our Regional Cuisines

  • Gifu Prefecture

    Misogi Dango

Misogi Dango

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  • Misogi Dango

    Image Source:Gifu no Kiwami

  • Main lore areas

    Hashima City

  • Main ingredients used

    Rice flour, Bean paste, Miso

  • History/origin/related events

    A traditional confectionery in Hashima City, dumplings made of rice flour dough and filled with sweet bean paste are skewered, dipped in a sauce made of miso paste and sugar, and baked.
    Around the beginning of the Showa period (1926-1989), the owner of a confectionery store in Hashima City developed and began selling "Miso Tsuke Dango," a baked Mitarashi dumpling filled with red bean paste and dipped in miso paste. Later, the second generation of the store owner learned the origin of the "Misogi ritual" at the Hakken Shrine, a shrine in Takehana, and renamed the dumpling "Misogi Dango" by combining the ritual and "Misotsuke Dango," and made and sold a sign saying, "If you eat this dango on June 30, during the Misogi ritual, you will be rid of the first half of the year and live the remaining six months in good health." The dumplings were then sold.

  • Opportunities and times of eating habits

    At Takehana Hakken Shrine in Hashima City, "Misogi ritual" is held on June 30 every year to purify the sins and dirt of the past six months and pray for good health and good fortune.On July 1 and 15, lanterns will be decorated in the Takehana shopping street, and "Misogi Dango" will be sold at food stalls and confectionary stores in the town.

  • How to eat

    The dumpling dough is made of rice flour, filled with sweet bean paste, skewered in two pieces, and then covered with a sauce made of miso and sugar on both sides of the grilled dumpling, sprinkled with sesame seeds, and grilled again.It's so simple.

  • Efforts for Preservation and Succession

    In addition to being used in school lunch menus as an opportunity for students to experience the taste of local cuisine, it is also sold at confectionery stores in the city in June as a summer tradition.

RECIPE

Ingredients (4 servings)

  • Misogi Dango 4 dumplings
  • [A] Soybean miso 10g
  • [A] White ground sesame seeds 5g
  • [A] Sesame paste 8g
  • [A] Hon Mirin (=sweet rice wine) 5g
  • [A] Sake 10g

How to cook

  • 1. Simmer [A] in a pot and make miso sauce.

  • 2. Spread the sauce in 1 on the surface of misogi dumplings.

  • 3. Grill the dumplings in step 2 until colorful and ready to serve.

provider : Gifu Prefecture School Nutrition Association

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

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