Watermelon Dango?! Wagashi brings you a sense of season

Watermelon Dango?! Wagashi brings you a sense of season

Wagashi (Japanese traditional sweets) are often designed to express characteristics and subtleties of a season. Wagashi’s shape, color and taste change depending on season.

 

How Wagashi express each season

In spring when Sakura (season of beautiful cherry blossoms), you can enjoy Wagashi called Sakura-Mochi that as is pink as Sakura and has actually Sakura flavor.

 

In summer when it is very hot and you want to eat and drink something refreshing, you can find jelly-like transparent Wagashi called Kingyoku-Kan that brings you sense of coolness just by looking at it.

 

In autumn when nuts are in season, you can enjoy Kuri Manju (chestnut bun) that is designed to look like chestnut and has a chestnut with delicious Ank0 filling inside.

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In winter, you see many Wagashi shaped as Tsubaki flower (camellia), a beautiful flower that blooms blooms in winter.

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Many Wagashi often made to describe seasons with their looks and taste. However, some popular Wagashi are enjoyed throughout the year regardless of season. For example, popular Dorayaki (Anko sandwiched between two pancakes).

 

Watermelon Dango?!

Nowadays, beside those traditional seasonal Wagashi, some makers experiment with different ingredients and looks to further surprise you. In this post, I would like to introduce a very creative type Dango. Dango is small round Mochi balls that are skewered on bamboo sticks. Typical Dango comes with sweet soy sauce (this one is called Mitarashi-Dango) or Anko on top.

 

This Dango went viral on social media this summer. It is made by a Wagashi maker that has a long history. I introduce you,, watermelon Dango!

Related post: what is dango? the 5 most popular types of dango

 

As you can see, it looks just like watermelon! But I wonder… how it tastes like?!

 

It was made with great attention to details! Inside is red just like watermelon, and even has black seeds. It expresses watermelon very well. The red part is Mochi (chewy rice cake) and seeds are black sesame. The green and black coating is chocolate. Each piece is made by hand. What surprised me that it not only looks like a watermelon, but it tastes like as watermelon as well. This is because the red Mochi inside is made with watermelon juice! And it actually tastes really good! Mochi and chocolate go well together and watermelon flavor adds freshness to it.

 

By the way, this is good example of modern Wagashi because traditional traditional Wagashi does not include chocolate.

This watermelon Dango is made by Wagashi maker called “Yagumo Dango”. They make many different Dango types including classic Mitarashi Dango. This maker is quite popular and has long history. However, this new watermelon Dango booster its popularity in Japan significantly. They ship only within Japan as frozen delivery. To defrost, you need put them in a fridge for 2.5 hours before eating.

 

Please give it a try!

If you visit Japan try this Dango with family and friends! I am sure you will enjoy it. And if you try it, please let us know.

 

[Info]Yagumo Dango : style=”font-weight: 400;”>6 watermelon Dango, 1,620 JPY + shipping fee. Only available in Japan. (´・ω・`)

 

Matane! (In Japanese, means “see you soon!”)

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