For this reason, supermarket dango comes in packs of three dango and contains more sugar. This name, Mitarashi Dango, comes from the Mitarashi Festival, which is held at Shimogamo shrine. In … History of Mitarashi Dango. Today, we can easily get Mitarashi Dango anywhere in Japan, such as in supermarkets, convenience stores, or cafés. This creates a wonderful smell. After one bubble rose, four more bubbles came up to the surface of the water. The street vendors in Kyoto started selling dango … In addition to eating it there, you can also get it to go. Put Dango on a plate and pour the sauce to coat. There are even shops in shopping malls that specialize in Japanese sweets using mochi. Origin of Mitarashi Dango. Most mitarashi dango at convenience stores and supermarkets is sold as a pack of three dango with bamboo skewers. Dango on Bamboo Skewer. Mitarashi dango (みたらし団子、御手洗団子) are rice dumplings (dango) skewered onto sticks in groups of 3–5 (traditionally 5) and covered with a sweet soy sauce glaze. Mitarashi sauce is a slightly sticky golden-colored sauce with a mix of sweet and salty taste. Also, the sauce is smoother and not so sticky. In order to ship it around Japan and sell it on a mass scale, the expiration date must be lengthened. Traditional mitarashi dango expires within a day, so it is important to eat it fresh. First of all, each dango is smaller, and is sold in a pack of five with bamboo skewers. Not only is it a very traditional place, but it is also a comfortable, modest space where you can experience the old Japanese style. Of course, when it’s all done, you can eat it, too. It made from soy sauce, sugar, water and starch. Slide 3-4 Dango balls onto each skewer. The famous origin of mitarashi dango is connected with the Shimogamo shrine. However, there are differences in quality and between at the dango sold in convenience stores and those sold in the specialty shops in Kyoto. That is why one dango is stabbed at the head of the bamboo skewer, leaving space for other four dango. There, you can try to make several kinds of Japanese sweets from scratch, including mitarashi dango. The most famous one is near Shimogamo shrine, the place of origin of Mitarashi Dango. People of all ages love mitarashi dango in Japan. Although you cannot actually buy mitarashi dango at the Simogamo shrine itself, you can get it at a nearby cafe, called Kamo Mitarashi Chaya. Because of its mysterious nature as a space ingredient, few details are known about it. Access: Take the Kyoto City Bus #205, alight at Shimogamojinja-mae and walk about 10minutes, Address: 53 Shimogamo Matsunokicho, Sakyo-ku, Kyoto 606-0816, Kyoto Prefecture, You can make your own Mitarashi Dango by yourself. Also, the sauce is a little bit sticky; not so smooth. We highly recommend a visit. Dango is also very much part of tsukimi, Japan’s moon viewing party tradition. However, from historical point of view, five small dango with bamboo skewers is original way. It is sure to taste much better when you make it by yourself. You can experience the entire process of making mitarashi dango, from the mochi to the syrup and to the grilling process. Mochi is a soft and sticky white-colored food made from rice that is steamed, kneaded and shaped. This is a very old Japanese cafe, where you can find original style, fresh mitarashi dango (with five dango) and other food made from mochi. Mitarashi dango is very popular and low priced, usually 100 to 150 yen (about one dollar) for three mitarashi dango. It’s said that this is the birthplace of mitarashi dango. It goes perfectly with the bland, slightly chewy Dango or dumplings (Dango is the name for unfilled solid dumplings.) History tells us that Shimogamo is the place where Mitarashi Dango was born. 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