Kibi dango (millet dumpling)

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Kibi dango (黍団子) is a traditional Japanese sweet made from millet flour. The name "kibi dango" translates to "millet dumpling" in English. These dumplings are often associated with the Okayama Prefecture and are famously linked to the Japanese folktale of Momotaro.

History

Kibi dango has a long history in Japan, dating back to the Edo period. The dumplings were originally made from millet, a staple grain in Japan before the widespread cultivation of rice. Over time, the recipe evolved, and modern versions of kibi dango may also include rice flour or other ingredients.

Cultural Significance

Kibi dango is most famously associated with the legend of Momotaro, a popular hero in Japanese folklore. According to the story, Momotaro was born from a giant peach and went on a quest to defeat ogres on Onigashima. He was accompanied by a dog, a monkey, and a pheasant, who were persuaded to join him by the offer of kibi dango. This tale has made kibi dango a symbol of bravery and camaraderie in Japanese culture.

Preparation

Traditional kibi dango is made by mixing millet flour with water and sugar, then steaming the mixture until it becomes a dough-like consistency. The dough is then shaped into small, round dumplings. Some variations may include additional ingredients such as sweet bean paste or sesame.

Modern Variations

Today, kibi dango can be found in various forms and flavors. Some modern versions are made with rice flour instead of millet, and they may be flavored with ingredients like matcha, red bean paste, or fruit extracts. These variations are often sold as souvenirs in Okayama and other regions of Japan.

See Also

• Mochi
• Wagashi
• Japanese cuisine
• Momotaro