Fancy some Japanese dessert?

Mitarashi dango is a traditional wagashi, a Japanese sweet. There are many types of dango, and they all consist of round rice dumplings, but the ingredients vary, as do the colour and flavors. The name kushi dango refers to the fact that they're skewered—3 to 5 per skewer is the norm. They are then glazed with a sweet soy glaze called mitarashi.

Most commonly found in the spring and summer, dangos are in fact eaten year-round in Japan and can be bought in stores all over the country. Most home cooks have a favorite recipe and way of finishing off this delectable but not overly sweet treat. Dangos are different from mochi as they're made from flour and not from steamed grains like mochi. They're both confections made from rice, though, and thus naturally gluten-free, and usually vegan too. To make this recipe gluten-free, simply swap the soy sauce in the glaze for tamari.

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Yutaka Silken Tofu
Glutinous rice flour
Sugar
Water
Yutaka Soy sauce
Glucose Syrup or Honey
Arrowroots
Yutaka Sushi Nori
Ice cubes (for hot days)
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Mixing bowls
Medium sauce pan
Milk pan
Spatulas
Small whisk
Knife
Grilling plate (or griddle/ non stick frying pan)
Pastry brush
Skewers or Cocktail sticks (long size)
Non stick silicon mat (if not cling film or baking paper is fine)
Spoons
Plates for serving

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Instructor : Suzue Aoyama

Sponsored by : Yutaka London
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Please read,
T & C

We’d love to welcome you and one other house hold member for this class. Please create another account if you’re more than 3 people. The children under 16 years are free to join.

You'll receive an automate booking confirmation email. And a zoom link will be announced 24 hours before the class. If you haven't received it, please let us know via info@sozai.co.uk. ( Don't forget to check your junk holder as well..)

Please get things organised for the online class!

Please note, our live streaming classes won't be recorded to send out.
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Any questions : info@sozai.co.uk