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Tanakaya Honten Sasa Dango (Chunky Red Bean)
When you unwrap the glossy green bamboo leaves, the aroma of mugwort rises softly. As you take a bite of the chewy kusa-dango (mugwort dumpling), the rustic flavor of wild mugwort is followed by the simple sweetness of Hokkaido red bean chunky paste (tsubu-an) with its delightful texture. Tanakaya Honten's Sasa Dango is a representative confection of Niigata. It is made using the "post-steaming method," where the dumplings are wrapped in fresh bamboo leaves before being steamed, ensuring the refreshing scent of the bamboo is thoroughly infused into every single dumpling. The coarse chunky red bean paste pairs perfectly with the mugwort dough. That moment when you open the bamboo leaf and catch the scent—it is a nostalgic taste of Echigo to hold in your hand and enjoy.
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View all flavors/varieties (13 total)
Tanakaya Honten Sasa Dango (Smooth Red Bean)
A smooth red bean (koshi-an) version of Tanakaya Honten's Sasa Dango. This additive-free treat played a key role in establishing the status of "Niigata Souvenir = Sasa Dango" following the 1964 Niigata National Sports Festival, offering a perfect harmony between smooth bean paste and the scent of bamboo.
Tanakaya Honten Sasa Dango (Arame Seaweed)
A popular savory-style dumpling that is not sweet. This unique creation from Tanakaya Honten follows the tradition of side-dish dumplings found in Niigata fishing villages, featuring chopped and simmered arame seaweed wrapped in mugwort mochi and encased in bamboo leaves.
Tanakaya Honten Sasa Dango Kinpira Gobo
A savory sasa dango where the crunchy texture of burdock root and sweet-salty soy sauce flavor pair perfectly with mugwort mochi. This side-dish style item was created by Tanakaya Honten with the desire to 'deliver the taste of Niigata even to those who do not prefer sweets.'
Tanakaya Honten Sasa Dango Kurosaki Chame
A seasonal limited edition sasa dango that captures the flavor of 'Kurosaki Chame,' a brand edamame from the Kurosaki district in Nishi-ku, Niigata City. The aromatic richness and natural sweetness of the tea beans melt into the mugwort mochi, offering a luxurious taste unique to its production area.
Sasagushi Dango (Bamboo Leaf Skewer Dumplings)
A street-food style version of Niigata's famous Sasa Dango, made into bite-sized pieces on a skewer. While not wrapped in bamboo leaves, Niigata-grown bamboo powder is mixed into the dough, so that with a single bite, the aroma of bamboo spreads softly through your mouth.
Tanaka-ya Honten Sasa Dango (Chunky Red Bean)
Tanaka-ya Honten's Sasa Dango is famous for its packaging featuring 'Akane-chan,' a girl in a kimono. This is a staple souvenir at Niigata Station, featuring plenty of chunky red bean paste inside additive-free dough made from Niigata rice and Hokkaido adzuki beans.
Shinrin Noen Sasa Dango (Tsubuan)
Made using 100% Koshihikari and Kogane-mochi rice grown in our own farm, Shinrin Noen's Sasa Dango sells over 1 million pieces annually. Its hallmark is the rich aroma produced by plenty of mugwort combined with the subtle sweetness of Hokkaido red beans.
Tanakaya Honten Sasa Dango (Smooth Red Bean Paste)
For Sasa Dango, which has been nurtured as a taste for the common people, smooth red bean paste made by straining the adzuki beans was once a luxury. This elegant treat features smooth paste made from carefully strained Hokkaido adzuki beans from Tanakaya Honten, wrapped in Niigata-grown mugwort mochi and paired with the fragrance of bamboo leaves.
Tanakaya Honten Sasa Dango (Kurosaki Chame)
A Sasa Dango (bamboo leaf dumpling) featuring 'Chame-an' (tea bean paste), made by cooking tea beans from the Niigata Kurosaki district into white bean paste. Having won the Gold Award in the Confectionery Category at the 2008 Niigata City Souvenir Contest, its refreshing flavor with a hint of salt is just as popular as the standard tsubuan (chunky) and koshi-an (smooth) varieties.
Tanaka-ya Honten Sasa Dango Kinpira Gobo
The only savory item among the five varieties of Sasa Dango offered by Tanaka-ya Honten. This dish features handmade kinpira gobo (braised burdock root) wrapped in Niigata-grown mugwort mochi and encased in bamboo leaves; it is often chosen as a souvenir for those who do not prefer sweets. The spicy soy sauce flavor pairs beautifully with the aroma of the mugwort.
Tanaka-ya Honten Sasa Dango - Arame
A unique type of Sasa Dango from Tanaka-ya Honten, featuring an filling made of simmered 'Arame' seaweed harvested off the coast of Sado. This surprising combination spreads the flavor of the sea within the sweet Sasa Dango, allowing you to taste the blessings of Niigata's mountains and sea in a single bite. It is the most distinctive among all five varieties available.
Kanazawa Sohonpo Sasa Dango
Sasa Dango produced by Kanazawa Sohonpo, a long-established shop in Joetsu. The same shop known for 'Shutshin Mochi' uses carefully selected domestic mugwort and Hokkaido red beans to create this treat. It is the Joetsu version of the Niigata specialty that gained nationwide fame following the 1964 Niigata National Sports Festival.
