Hangedango 半夏だんご
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | 半夏だんご（はんげだんご） |
| Reading | Hangedango |
| Home area | Ogawa City. |
| Main ingredients | And I'm going to show you some examples of this. |
History and Origins
It's been called Long Island in the old days and has been developed as the key to traffic between North and South. This town is an old local sweets called "Sun summer coral." The "Smoon" by that name is July 2nd. You can eat coral "Saturday," such as when you have worked hard after you've been through farming and when you've finished cooking. The coral was wrapped in leaves of the walrus, and this sweet smell healed the fatigue of farming. Coral in the summer was also dedicated to the God of Tanaka. Using flour instead of rice is a legacy of the time when rice was precious. It's also called "The coral" because of the use of the leaves.
When It Is Eaten
No matter how busy I was in farming, I spent the summer of July 2nd, only a day resting from a busy day. At the time, farmers were making and eating coral in the summer. In Ogacho, there is also the custom of eating coral the next day in the evening.
How It Is Eaten
When you eat, remove the leaves from your throat and eat them. The leaves on the leaves have a pernicious effect, a soft flavor, and fits for summer. Add sugar and salt to the flour, add hot water and mix the whole thing. If you mix it, I'll put you to bed for about ten minutes. Put a stick in the fabric, and when it is coral, it will be wrapped in leaves of the leaves. It'll be steamed right in and steamed for about 15 minutes. It is said that flour and water are best mixed well.
Recipe — Serves 10
Ingredients
- 500 g wheat flour (all-purpose flour)
- 1/2 cups sugar
- 1/2 tbsp salt
- 3 cups boiling water
- 600–800 g chunky bean paste
- 40 myoga leaves
Method
- I'll round the grain jar.
- Add sugar and salt to the flour and keep it clean.
- You add hot water to the flour, you mix it quickly with a wooden screw, and it will boil easily until it comes out with your hands. We can pack the fabric, wrap it in a bowl, and put it in the bowl for ten minutes.
- I put in a stick of grain and then I dust it and then wrap it in two leaves of my skin.
- We put it in a steamy distiller and we will be steamed for about 15 minutes.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.