We'd add
Our runner-upKoshi-an dango (こしあん)
The same dumplings under koshi-an, sieved red-bean paste of Hokkaido azuki. The bean-paste skewer to pair with the soy one.
- Made that morning
- The Oiwake dango revived, 1947
- Hokkaido azuki, sieved
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstKijōyu dango (生醤油)
Rice-flour dumplings on a skewer, grilled with soy
Kijōyu dango, grilled with soy steeped with gagome kelp. In the café, the skewer to start with.
Oiwake Dango
Japanese · wagashi · dango · Shinjuku, Tokyo
3-1-22 Shinjuku, Shinjuku-ku, Tokyo 160-0022
New to LocalBite
A Shinjuku dango shop, rice dumplings, opened after the war to revive the dumplings of the old Edo teahouse at the Oiwake road fork. Its craftsmen make every one that morning.
The proof, in the house's own words
Why the kijōyu
Craft
Every dango made that same morning by the house's craftsmen.
“追分だんごのおだんごは、すべてその日の朝作った出来立てです”
Technique
Grilled with soy in which gagome kelp has been steeped.
“がごめ昆布を漬け込んだまろやかな醬油で焼きました”
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