Fall Flavors in Tenjin: Celebrating the Season with Dango

I remember eating lots of dango and mochi manju in autumn. In Japan, people often enjoy these treats around the autumn equinox. This stems from a long-standing tradition of offering them to ancestors alongside red beans—believed to ward off evil—to give thanks for the rice harvest.

When I was little, my grandma and mom would steam manju (sweet buns) for us sisters as an after-school snack. They wrapped plenty of sweet red bean paste in dough made from mochi rice flour—or sometimes a fluffy, sweet dough made with pancake mix—and steamed them on bamboo leaves in a large, three-tiered steamer. I clearly remember lifting the lid, watching a rich cloud of white steam rise, and feeling the room fill with the gentle, sweet aroma of warm dough and red bean paste. We always offered the freshly made manju to both the family altar and the Shinto shrine before enjoying them ourselves. I hold very warm memories of sharing them with my neighborhood friends and grandmothers.

Among all the mochi treats, skewered dango held a special place in my heart—it felt like an extra-special treat since we only bought it professionally made from the store. My absolute favorite was Mitarashi Dango, with its tender mochi texture and sweet soy sauce glaze.

This month at Tenjin, we are offering skewered dango. The set includes mitarashi dango (rice dumplings with a sweet-and-savory soy glaze) and kusa mochi dango (mugwort rice cakes) topped with plenty of sweet red bean paste. Please come by and enjoy this comforting autumn dessert!