Misogi Dango
Enhanced flavor through a meticulous double-grilling process

About Misogi Dango

Misogi Dango (みそぎ団子, Misogi dango) is a traditional confection from Hashima City, Gifu Prefecture. It consists of a delightful combination of soft rice flour dumpling dough wrapped around sweet red bean paste (koshian), skewered two at a time. The dumplings are coated on both sides with a miso and sugar glaze in a dengaku style, sprinkled with sesame seeds, and then grilled again to bring out their rich flavor.

The origins of this treat date back to the early Showa period when a confectioner in Hashima created a product called "Misotsuke Dango," a variation of mitarashi dango filled with sweet bean paste and topped with a savory miso glaze. Later, the second-generation proprietor at the same shop renamed it "Misogi Dango" after learning about the "Misogi Ritual" held at Hachiken Shrine in Takehana district, and began promoting the idea that eating this special dango during the June 30 ritual would cleanse the body of impurities from the first half of the year and ensure good health for the remaining six months.

At Takehana Hachiken Shrine in Hashima, the Misogi Ritual—a traditional ceremony to purify sins and impurities while praying for good health—is held on June 30 every year. Following the ritual, lantern decorations appear on the streets of Takehana's shopping district on July 1 and 15, and street stalls and local confectioners offer freshly made Misogi Dango.

For generations, Misogi Dango has been cherished as a symbol of tradition, believed to bring vitality and health for the second half of the year when enjoyed during the June Misogi Ritual. Its time-honored flavors and cultural significance make it a beloved treat unique to the region.

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