Misogi dango

Misogi dango introduction

Miso dango is a traditional confectionary from Hashima City. It is a simple dish made by wrapping koshian in rice flour dumpling dough, putting it on 2 skewers, applying dengaku style sauce made from miso and sugar on both sides of the baked dango, sprinkled with sesame seeds, and baked again. Around the beginning of the Showa era, the owner of a confectionary shop in Hashima City developed and sold “miso dango,” which was made by putting bean paste in mitarashi dango and coloring the miso. After that, the second generation of that store was a parishioner in Takehana-cho learned about the origin of the “misogi Shinto ritual” at Hachiken-jinja Shrine, combined the Shinto ritual with “miso dango,” changed the name to “misogi dango,” and it is reported that “if you eat this dango during the misogi Shinto ritual on 6/30, you will get rid of the misogi from the first half of the year, and you can spend the rest of the year healthy and sold it.” At Takehana Hachiken-jinja Shrine in Hashima City, a “misogi Shinto ritual” is held every year on 6/30 to remove half a year's worth of sins and dirt and pray for disease-free health, and on 7/1 and 15, lanterns are decorated in the Takehana shopping district, and “misogi dango” are sold at food stalls and confectionary stores in the city. It is said that if you eat these dango at the “misogi Shinto ritual (an event to remove dirt and pray for disease-free health)” in June every year, you can stay well for the remaining six months, and it has been popular since ancient times.

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Other information

• NameMisogi dango
• Area Gifu
• Kind of food Local cuisine

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