Dish

Sasa dango

Sasa dango is a small ball-shaped sweet made with mochi rice flour and water. The balls are boiled and coated with a layer of mugwort powder, which provides a unique and earthy flavor to the dish. The mochi rice flour gives it a chewy texture. Sasa dango is often eaten as a snack or dessert in Japan.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Sasa dango has been enjoyed in Japan for many years. It is believed that the dish was originally created as a way to use up leftover mochi rice flour and mugwort.

Dietary considerations

Sasa dango is gluten-free and vegan-friendly. However, it contains mugwort, which may not be suitable for individuals with allergies to plants in the Asteraceae family.

Variations

Variations of Sasa dango include using different types of powders, such as green tea powder or black sesame powder. Some recipes also call for the addition of sweet bean paste or fruit fillings.

Presentation and garnishing

Sasa dango is traditionally presented on a skewer, with three dango balls in a row. It can be garnished with a sprinkle of powdered sugar or a drizzle of honey. To make this dish even more flavorful, try adding a pinch of salt to the mugwort powder.