mitarashi

Mitarashi refers to a traditional Japanese preparation centered on mitarashi dango, a skewer of small rice dumplings coated with a sweet soy glaze. The glaze, known as mitarashi sauce, is typically made by simmering soy sauce with sugar or mirin and thinning with water; a starch such as cornstarch or katakuriko may be added to create a glossy, syrupy coating. The dango themselves are made from glutinous rice flour (mochiko) mixed with water, formed into bite-size balls, boiled until they rise to the surface, and then often grilled briefly to develop a light char.

Serving involves brushing or rolling the warm dumplings in the mitarashi sauce, producing a glossy finish and a balance of savory and sweet flavors that is characteristic of the dish. They are commonly sold at festivals, in street stalls, and in some restaurants, and are also prepared at home.

Origin and variations: Mitarashi dango is most closely associated with Kyoto and other parts of central Japan, though regional variations appear across the country. The name “mitarashi” is linked to several traditional explanations, including references to a water feature or purification rites; the exact origin is not definitively documented. In modern times, the glaze and dumplings appear in various regional versions, and the dish remains a common example of simple, seasonal snack foods in Japanese cuisine.