米粉で作った団子 : 日本の食文化における和菓子のなかから

概要

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DANGO, dumplings made of rice flour is one of the typical foods found in the Japanese food culture; however, the origin is a Chinese sweet imported in Nara period from China when it was called Tang. In Japan, eating floured abortive rise kernels became known in Kamakura Period. Since mid-Edo Period, as millstone became popular nationwide, people started to flour from even fine rice to make dango (rice dumplings) as ceremonial food at ritual occasions. Although dango generally is finished round shaped, three to five dango pieces may be skewered to make KUSHI-DANGO (skewered dumplings). Dango is rather popular to eat with KINAKO powder (ground soybean) tossed around, or soy sauce dipping; however, there are variety of regionality found including sesame-flavored miso (soybean paste) paste, walnut miso paste, white navy bean jam, and "zunda" bean jam made from mashed green soybean. Beyond their traditional presence as ceremonial food at year-round events including wakes and weddings, or as a local specialty; dango, rice flour dumplings, still win a place closely around our lives.
福山市立女子短期大学の論文