tag:blogger.com,1999:blog-3101980281470446262.post6349759135959718541..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Sasa Dango and Chimaki/笹だんご、ちまきHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3101980281470446262.post-7150490886987152782013-04-23T13:33:33.561+09:002013-04-23T13:33:33.561+09:00Teal Apprentice: Thanks for the links. They are no...Teal Apprentice: Thanks for the links. They are not chimaki on sticks.<br />Probably this site will clarify your confusion:<br />http://kyoto-wagasi.com/a_sasaya_sho/sasaya_syo_tango_005.htmlHiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-14489384511152760872013-04-23T11:31:54.925+09:002013-04-23T11:31:54.925+09:00Ah, those aren't sticks in the chimaki? Then m...Ah, those aren't sticks in the chimaki? Then maybe they are just the stems of the leaves. I was thinking of chimaki like at the bottom of this page: http://www014.upp.so-net.ne.jp/daisyjapan/Tango.html or the bottom of http://www.ashikariyama.jp/e/e_community.html The latter seems to be for a different festival, though, not Boys' Day. Thank you for the information!Tea Apprenticehttps://www.blogger.com/profile/11067599950469331315noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-6764428665903550462013-04-23T05:45:35.253+09:002013-04-23T05:45:35.253+09:00Tea Apprentice: Just glutinous rice.
Chimaki on a...Tea Apprentice: Just glutinous rice.<br /><br />Chimaki on a stick? I have never seen such chimaki.<br />As you may know, chimaki originate from China.<br />http://en.wikipedia.org/wiki/Zongzi<br />Chimaki are glutinous rice (and other ingredients for Chinese ones) wrapped in bamboo leaves.<br /><br />Are you referring to dango?<br />http://en.wikipedia.org/wiki/Dango<br />Dango are made of glutinous rice powder (mochiko) and/or regular rice powder (joshinko).Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-909031460126480122013-04-23T04:49:43.957+09:002013-04-23T04:49:43.957+09:00I stumbled upon your site when searching for Japan...I stumbled upon your site when searching for Japanese seafood recipes. Thank you for this blog -- I learn a lot from it! I was wondering, in the chimaki you show here is there any sugar, or just glutinous rice? I have never eaten chimaki, only seen pictures. I have also seen pictures of chimaki on a stick, with a longer shape. Is it acceptable to make glutinous rice chimaki in the longer shape, or should the kind of long chimaki be made from a kind of mochi (where you can't see the rice grains anymore)?<br /><br />Arigatou gozaimasu!Tea Apprenticehttps://www.blogger.com/profile/11067599950469331315noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-22551617784647674362010-05-09T15:13:03.082+09:002010-05-09T15:13:03.082+09:00Amato: Actually, the type of chimaki you just des...Amato: Actually, the type of chimaki you just described was the only type I knew before I came here.<br />I'm not a big fan of the type of chimaki I showed here, but my wife and children can have them as a meal!<br /><br />The dango inside a sasadango is usually made from a mixture of mochiko and joshinko (for example, a 7:3 or 6:4 mixture).<br /><br />I found this site, which provides a movie showing how to make sasadango.<br />http://neo-cam.net/ieaji/archives/2008/01/30-185057.php<br />To view the movie, click the<br />ムービーを見る<br />next to the triangle on the right<br />or scroll down until you see the window, and click the start button.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-80768092496028175262010-05-09T14:24:51.943+09:002010-05-09T14:24:51.943+09:00I made chimaki just yesterday, because I wanted to...I made chimaki just yesterday, because I wanted to show a recipe. But I made Chinese chimaki(中国風ちまき), it looks like these are wrapped in take-no-kawa(竹の皮) not bamboo leaves.My chimaki were not sweet, with mushrooms and shrimps and meat(yum!).It is easy to make, only the wrapping is time consuming, I also had only green bamboo leaves.<br />Now I will try the sweet version.<br />So in sasadango,there is a mochi inside?It is made from sweet rice flour, not like dango which are made from joshinko?<br /><br />PS. Thank you for reminding me of Kodomo-no-hi!But this time I didn't forget,after my hina matsuri "disaster".;-)Amatōhttp://wagashi-net.de/blog/wagashimaniac/noreply@blogger.com