Dango without sticks? That is what awaits us at Kototoi Dango. This old wagashi shop in Mukojima has been serving up sweet rice dumplings since the end of the Edo period. That’s around 160 years of history.
Kototoi Dango is one of Mukojima’s big three wagashi shops. The other two are Chomeiji Sakuramochi Yamamotoya and Jiman Kusamochi. If you are visiting Mukojima, these three shops are a must.
The government has even put up a description of Kototoi Dango outside the shop. This shows just how important this little shop is.
Entering Kototoi Dango from the main entrance, you will be greeted by a showcase. Inside are round dango that have no sticks. You can buy six dango for 1380 yen to take away. They also sell chick-shaped monaka.
You can also eat Kototoi Dango inside. It costs 690 yen for three-colored dango and green tea. Other shops sell Kototoi Dango. Only this head shop has space to eat.
Imagine enjoying Kototoi Dango in such a historical house. The lady might say to you, “Be seated where as you like.” She will bring you tea and dango from the back.
Kototoi Dango does not use additives. They have kept the same taste since they started. The three dango flavors are azuki red bean paste, miso paste and white bean paste. The yellow color of the miso paste comes from gardenia.
Dango is a traditional Japanese sweet. It is made from mochiko rice flour. The dumplings are often served on skewers. Dango has a soft and chewy texture. It is often enjoyed as a snack or dessert.
Dango has been eaten in Japan for thousands of years. It gained popularity during the Edo period. Street stalls and festivals commonly sold it with green tea. Today, dango remains popular. It is served at festivals, ceremonies, and special events.
Kototoi Dango specializes in dango that is not on a skewer. They come in boxes. The flavors are red bean paste, white bean paste, and miso. The dango melts in your mouth.
The founder of Kototoi Dango was a gardener. He would serve his homemade dango to customers. The dango were so delicious that he started selling them full-time. Kototoi Dango became an essential part of the Sumida River experience.
Kototoi Dango uses Hokkaido-grown beans for the best flavor. They use high-quality rice for a silky texture. So experience the flavors of Kototoi Dango.