🍱 Futatabi dango

Nobeoka City, located in the northeastern part of Miyazaki Prefecture and facing the Sea of Hyuga to the east with five rivers flowing through it, is rich in nature and has a popular snack called "Futatabi Dango" among the locals. The process begins with mixing glutinous rice flour and wheat flour in the ratio of 6 to 4, adding water, and kneading until the mixture is as soft as earlobes. The key to making "futatabi dango" lies in this process, which is also the origin of its name. In the usual process of making dango, the dough is kneaded only once, but in "Futatabi-dango," the dough is first kneaded and then kneaded again. The resulting dough is very soft and fluffy. Finally, the dough is filled with a special sweet bean paste and sprinkled with soybean flour. The "Futatabi Dango," fragrant with fresh mugwort, is a bright, young grass color. Yawami" used for dango is a dango flour blended with glutinous rice flour and Kamishinko, which makes dango softer in texture than regular dango flour.