Bamboo grass dumplings from Hokuryu-cho for Dragon Boat Festival

Thursday, May 2, 2024

The snack we will have in honor of Dragon Boat Festival is "Sasa Dango," delicious dumplings handmade by the mothers of the Hokuryu Town group "Fuminokai (Representative: Ms. Etsuko Tomii)"!

Bamboo grass dumplings" by the Fumi no Kai in Hokuryu Town

北竜町「ふみの会」の「笹だんご」
Bamboo grass dumplings" by the Fumi no Kai in Hokuryu Town

This year marks the 32nd year of the "Sasa-dango (bamboo grass dumplings) making" activity, which started in 1992.

The current situation is that the members are aging, with most of them over 70 years old, and their future continuation is in jeopardy.

Made with all Hokuryu-machi ingredients, including natural "mugwort" and "bamboo grass leaves" that grow wild in Hokuryu-machi.

In early spring, members pick mugwort and in summer, they gather bamboo grass leaves. The rice is made from all Hokuryu-machi ingredients: "Nanatsuboshi" (Uruchi rice) and "Hakucho Mochi" (glutinous rice) from Hokuryu-machi, and "Azuki" (azuki beans) from Hokuryu-machi.

Handmade with lots of love

And all production, such as azuki-bean stew, steamed yomogi-mochi, and wrapped bamboo leaves, are handmade with sincerity and love by the members at the processing center, Shokuno-Koubou-Palm.

The finest bamboo grass dumplings, filled with yomogi (mugwort) and sweet bean paste, soft and gently sweet!

柔らかで優しい甘さの極上笹だんご!!!
Soft, gently sweet, superb bamboo grass dumplings!

All the ingredients were born in Hokuryu-cho, and the Hokuryu-cho Sasa Dango family!

原料すべて北竜町生まれの北竜町笹だんごファミリー!
All the ingredients were born in Hokuryu-cho, and the Hokuryu-cho Sasa Dango family!

We eat it while sincerely wishing for the healthy growth of the children,
We hope that you will enjoy the finest bamboo grass dumplings made with love, gratitude, and prayers from the mothers of Hokuryu Town.

More Photos

Related Articles

Hokuryu Town Portal

Hokuryu-cho is a happy town full of smiles and energy, where people "share the joy of...

◇ Reporting and writing by Ikuko Terauchi (Photography and editorial assistance by Noboru Terauchi)

en_USEN