With over 16,000 followers on Instagram, Sendai Dango Ichifuku has grown quite the reputation for serving soft, colorful dango (rice flour dumplings) that provide a unique “shokkan” (mouthfeel). Unlike traditional, stickier dango, its founder, Yoshio Iwama, experimented with leftover Sasanishiki rice flour to create soft, springy dumplings that were easy to bite and tear apart. Simply called Dango Ichifuku by its longtime regulars in Miyagi Prefecture, the small family-run store was modernized by Iwama’s three children in 2017 while preserving the traditional methods and values passed on by their father. .
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AloJapan.com