Keshen Dango

Keshen Dango introduction

Keshen Dango (けせん団子, Keshen Dango) is a smooth-textured Japanese sweet with a gentle sweetness of red bean paste and a unique, fragrant aroma from cinnamon leaves. This delicacy is made by steaming a mixture of glutinous rice flour and sweet red bean paste to create the dumpling dough. It is then wrapped in two lightly steamed cinnamon leaves, known locally as Keshen leaves. While the fresh leaves have a faint aroma, steaming them releases a refreshing, citrus-like fragrance, lighter and more delicate than cinnamon, which infuses the dumplings with a delightful scent. Originally from Kagoshima, Keshen Dango was created as a solution to the region's sweltering heat, which quickly spoiled food. The antibacterial properties of Keshen leaves, commonly known as cinnamon or cassia leaves, led locals to wrap their dumplings with these leaves. The Keshen tree thrives in warm climates and was once a common sight in the gardens of Kagoshima households.

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Other information

• NameKeshen Dango
• Area Kagoshima
• Kind of food Local cuisine

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