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ウエマン だんごの粉, 200 g


5 / 5

11 review

広島の老舗粉屋「上万糧食製粉所」が、広島県産こしひかりと水稲もち米を使用して作った広島風だんごの粉。素材本来の味をいかした風味と、粘りのあるモチモチ食感がお楽しみいただけます。朝夕のお味噌汁に加えて、広島の郷土料理・だんご汁はいかがですか? このほか、お汁粉やみたらしだんご、あんみつ、かしわ餅など、和菓子作りにも活躍します!

ITEM ID: #6349


Just like a lot of Western desserts are based on the shaping, sweetening and changing of bread, traditional Japanese desserts almost always involve rice in some form. Dango dumplings are one of the most well-known traditional desserts and consist of little balls of mochi rice threaded onto a skewer and covered with a sweet glaze or paste.


• To make dango, add 140ml water to 200g flour and mix together into a dough.
• Roll into balls roughly 2cm in diameter, skew onto bamboo sticks, and cover in treacle, syrup, anko sweet red bean paste, or whatever other sweet topping you desire.



Per 100g:
• Energy: 1515kJ/362kcal
• Fat: 0.9g
  (of which Saturates: 0.3g)
• Carbohydrate: 79g
  (of which Sugars: 0.1g)
• Protein: 6.2g
• Salt: 0g



1 review
Matches description well and perfect for the Wagashi I am making