In mid-September, there is a special day called Tsukimi (月見), or Chūshū no Meigetsu (中秋の名月), which refers to the beautiful full moon seen on the 15th day of the 8th month in the old lunar calendar. This day is also known as the Mid-Autumn Festival.
On this day, it is customary to eat Tsukimi Dango (月見団子), which are traditional rice dumplings enjoyed during this time. To celebrate the season, we are sharing an original Tsukimi Dango recipe with you.
Join Chihiro Hirota and us as we guide you through making these delicious dumplings and enjoy a taste of autumn in Japan.
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Profile of Supervisor
Chihiro Hirota
Registered Dietitian;
Worked for 13 years in hospitals, nursery schools, and health centers.
Provided nutritional support for people with lifestyle-related illnesses and the elderly, as well as dietary consultations for babies and children, covering a wide range of age groups.
Obtained a qualification as a Registered Dietitian. Now working as a freelancer, specializing in creating recipes and writing columns in this field.
What is Tsukimi Dango?
The Definition
Tsukimi Dango are round, white rice dumplings that are traditionally made and offered during the Tsukimi festival. The festival, which celebrates the beauty of the full moon in mid-September, is a time for appreciating the changing seasons and the harvest. Tsukimi Dango are usually arranged in a pyramid shape on a plate as an offering to the moon, symbolizing gratitude and a wish for a good harvest. The dumplings are soft and chewy, made from glutinous rice flour, and are enjoyed with tea as part of the festive celebration.
Ingredients (Makes 16–20 pieces)
For White Dumplings:
- 30g Joshinko (a type of rice flour)
- 20g Shiratamako (glutinous rice flour)
- 1 teaspoon Sugar
- 30–50ml Water
For Yellow Dumplings:
- 30g Joshinko
- 20g Shiratamako
- 50g Pumpkin (seeds and pulp removed)
- 10–20ml Water
For Mitarashi Sauce:
- 2 tablespoons Water
- 2 tablespoons Sugar
- 2 teaspoons Soy Sauce
- 1 teaspoon Cornstarch
For Red Bean Paste:
- 20g Koshi-an (store-bought smooth red bean paste)
1. Joshinko / 上新粉
Joshinko (上新粉) is a type of rice flour made from uruchimai (うるち米), which is the type of rice commonly consumed as food in Japan. Unlike shiratamako (白玉粉), which is made from glutinous rice and has a sticky texture, Joshinko is made from non-glutinous rice and has a finer, less sticky texture. It is often used in various Japanese sweets and pastries.
2. Shiratamako / 白玉粉
Shiratamako (白玉粉) is a type of rice flour made from mochi rice (もち米), which is glutinous rice. Unlike regular rice flour, Shiratamako has a sticky and chewy texture due to the high starch content in mochi rice. It is commonly used to make traditional Japanese sweets such as dango (dumplings).
Directions
Make the White Dumplings: Mix 30g of Joshinko (rice flour), 20g of Shiratamako (glutinous rice flour), and 1 teaspoon of sugar in a bowl. Gradually add 30–50ml of water, mixing with your hands until the dough feels soft, like an earlobe.
Make the Yellow Dumplings: Cut 50g of pumpkin into bite-sized pieces and put them in a heatproof container. Sprinkle with 1 teaspoon of water, cover with plastic wrap, and microwave for about 1 minute and 30 seconds. Drain the water and mash the pumpkin with a fork. Mix the mashed pumpkin with 30g of Joshinko and 20g of Shiratamako. Add 10–20ml of water until the dough feels soft, like an earlobe.
Shape the Dumplings: Divide both the white and yellow dough into 8–10 pieces and roll each piece into a ball.
Cook the Dumplings: Boil a large pot of water. Cook the dumplings in batches until they float to the top. Boil them for an extra minute, then move them to cold water to cool. Drain the dumplings.
Prepare the Mitarashi Sauce: Mix 2 tablespoons of water, 2 tablespoons of sugar, 2 teaspoons of soy sauce, and 1 teaspoon of cornstarch in a saucepan. Heat over medium heat, stirring until the sauce thickens. Cook for 30 more seconds, then turn off the heat.
Serve: Place the dumplings in serving dishes. Pour the Mitarashi sauce over them and add 20g of Koshi-an (smooth red bean paste) on top.
Note
Adjust Water: The amount of water needed may vary depending on the Joshinko and Shiratamako you use. Add water gradually to get the right dough consistency.
Eat Quickly: The dumplings can become hard over time. Enjoy them soon after making them.
Enjoy your Tsukimi Dango and savor the flavors of Japanese autumn!
