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Dumpling Exploration Part 2: Kakaran Dango

2026年4月24日 10:47

Hello, this is Kiyono from the Akune City Community Revitalization Cooperation Squad🍵

This time, for our second dumpling exploration, we are looking at "Kakaran Dango."
Kakaran dango are dumplings that have traditionally been eaten during the Boys' Festival (Tango no Sekku). The dumplings are sandwiched between sarsaparilla leaves (commonly known as kakaran leaves) and steamed.

The round leaves are kakaran leaves. Observed at Wakimoto Beach.
I want to become the kind of person who can name plants and trees as soon as I see them.

When you think of the Boys' Festival, you think of Kashiwa-mochi (oak-leaf-wrapped rice cakes), but in regions where oak leaves are not available, you often see these dumplings made using sarsaparilla leaves. (On the remote island in Shimane where I used to live, we also ate dumplings called maki made with sarsaparilla leaves around the time of rice planting.)

There are various theories as to why they are called "Kakaran leaves."
One theory is that because the stems of the sarsaparilla have sharp thorns, the name comes from the Southern Kyushu dialect word "kakaran," which means "don't touch."
Another theory is that as a dumpling for the May festival, it carries a wish for good health, meaning "may you not catch (kakaran) any illnesses." (Regarding the latter, I do think it might be a bit of an afterthought, but that's just my personal opinion.)

It seems there are various types of Kakaran dango, such as those with red bean paste kneaded into the dough or those made with wheat flour, but this time, I was taught how to make the type where you wrap red bean paste inside a rice flour dough! (Noriko-sensei taught me again this time. Thank you as always!!)

Ingredients (for 20 pieces)

・Dumpling flour 500g
(If you replace about 15% with cake flour, the dumplings are less likely to stick to the leaves when steamed.)
・Water 350ml-400ml (adjust until it reaches the firmness of an earlobe)
・Salt 1/2 teaspoon
・Red bean paste approx. 600g (30g per piece)

・Kakaran leaves 40 leaves

Instructions

・Roll the red bean paste into 30g balls
① Put the dumpling flour, water, and salt into a bowl and mix.
② Divide the dough into 50g portions and wrap the red bean paste inside.
③ Steam in a steamer with rising steam for about 15-20 minutes.

Dividing the dough. By the way, the red bean paste was handmade by Noriko-san. I want to be the kind of person who can whip up red bean paste easily too.

Spread the dough out wide and wrap the red bean paste inside.

It looks neat when the seam is facing down. It's a cute shape.

Sandwich them with the leaves (also face the smooth sides toward each other).
Since the dumplings stick to the leaves, it seems some people lightly coat the smooth side of the leaf with oil.

Steam in a warm steamer for 15-20 minutes
・
・
・

Done! They are piping hot right out of the steamer.

Somehow, I developed an attachment to them during the process, and seeing them lined up neatly feels like watching my own children head off into the world.

Since I have sisters, I always thought of the Boys' Festival as a boys' event that didn't involve me, and I just thought, "Lucky me, I get to eat Kashiwa-mochi!"
But learning about the background of how people use what is available in their local area to wish for the growth and health of their children really moved me...
(Children, grow up healthy!)

That was Dumpling Exploration Part 2: Kakaran Dango Edition.
I'm going to keep exploring more dumplings!