October 7, 2009

Dango So Delish



Tokorozawa is famous for a couple of things. One of them is Yaki Dango (grilled dango).

Tokorozawa's Yaki Dango is made from rice powder. The reason for this is because the land included volcano ash, which meant the rice in Tokorozawa couldn't be cultivated in paddy fields, so they grew rice on dry soil. Apparently this means that the rice becomes hard and the people couldn't stand to eat it. Once the people of Tokorozawa realized that making dango from rice powder was much more appetizing than dry hard rice, the popularity grew.

So many people started making Yaki Dango that, during the Meiji Era, a Yaki Dango Society was born. And to this day most of the Dango shops around Tokozawa abide by the rules that were set up to preserve the original Tokorozawa Yaki Dango tradition.

Shogetsudo is one of those stores located along Prope Dori. You can get one stick for 100yen. But if you want one you'll have to hurry because they only make a certain amount and once it's gone, that's it for the day!

4 comments:

Leif Hagen said...

Narahodo, narahodo! Delicious photo!

gogouci said...

You always make me so hungry. Yummy post.

Hilda said...

I've never even heard of Yaki Dango, much less tried it. I hope a Japanese restaurant here decides to offer it. I'd love to try it. A very ingenious solution to the hard rice problem! Nothing wasted.

Babzy said...

It look delicious ! i didn't know we can grow rice on dry soil !!! Interesting post !

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