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Han-Ge Dango ｜ Our Regional Cuisines

  • Kochi Prefecture

    Han-Ge Dango

Han-Ge Dango

Related images

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  • Han-Ge Dango

    Image Source : Tosa Traditional Food Study Group

  • Han-Ge Dango

    Image Source : Tosa Traditional Food Study Group

  • Han-Ge Dango

    Image Source : Tosa Traditional Food Study Group

  • Main lore areas

    Otoyo Town

  • Main ingredients used

    Flour (all-purpose flour), sugar, bean jam,“ Myoga” (Japanese ginger) leaves, etc.

  • History/origin/related events

    Otoyo Town is located in the center of the Shikoku mountain range, about 40 km from Kochi City, the prefectural capital. The town was called Toyonaga-go in ancient times, and is a key transportation hub connecting the north and south since ancient times.
    The "Han-Ge Dango" (mid summer dumplings) is a local sweet that has been handed down from generation to generation in this town. The name "Han-Ge" refers to July 2nd. And is eaten to celebrate the end of the busy farming season, or at the end of the planting season.
    The dumplings are wrapped in“ Myoga” leaves, and the unique combination of the“ Myoga” leaves cool aroma and sweetness of the sweet bean paste is said to have soothed the fatigue of the farmers. “Han-Ge dango" was also offered to the god of rice paddies.
    The use of wheat flour instead of glutinous rice is a remnant of the days when rice was precious. Some people call the sweet dumplings "Myoga -dango" instead because it uses “ Myoga” leaves.

  • Opportunities and times of eating habits

    No matter how busy farmers were, they would take a day off on the July 2nd to reward their hard work during the busy farming season. On this day, farmers would make and eat "Han-ge dango". In Otoyo Town, there is also a custom to eat "Han-ge dango" on the day after Tanabata, a festival of stars on the 7th of July.

  • How to eat

    When eating, peel off the“ Myoga” leaves. “ Myoga” leaves have antiseptic properties and a refreshing flavor, making it perfect for summer.
    Add sugar and salt to the flour and mix all together with hot water. After mixing, let the dough rise for 10 minutes. Fill the dough with bean paste and form into dumplings, then wrap them in “ Myoga” leaves. Put the dumplings into a steamer and steam for 15 minutes. Flour and hot water should be mixed thoroughly.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    As a snack, it is sold year-round at local supermarkets and direct sales outlets. The frequency of its appearance on store shelves increases as the half-summer season approaches.
    Sometimes, "Han-ge dango" is made as a part of a local cooking class held at an elementary school in Otoyo Town. “ Myoga” leaves are also sold at shops, and there are also hands-on events for tourists to experience everything from harvesting “ Myoga” to making "Han-ge dango.

source : Agricultural Products Marketing Strategy Division of Kochi Industrial Promotion Center and Tosa Traditional Foods Study Group

RECIPE

Ingredients (10 servings (about 20 dumplings))

  • Flour (all-purpose flour) 500g
  • Sugar 1／2 cup
  • Salt 1／2 tbsp.
  • Boiling water 3 cups
  • Grain red bean paste 600-800g
  • “ Myoga” leaves 40 leaves

How to cook

  • 1. Roll the sweet bean paste into small balls.

  • 2. Sift the flour together with the sugar and the salt.

  • 3. Add boiling water to the flour, mix quickly with a wooden spoon, and knead well by hand until sticky. Bring the dough together, cover the bowl with plastic wrap, and let it rise for 10 minutes.

  • 4. Add a ball of sweet bean paste into small balls of dough to make dumplings. Then wrap each dumpling in 2“ Myoga” leaves.

  • 5. Put into a steamer and steam for about 15 minutes.

provider : Tosa Traditional Food Study Group
Recipe image provided by : Tosa Traditional Food Study Group

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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