Indulge in the unique flavour of yomogi dango and enjoy authentic Japanese sweets at home with this recipe! This traditional little treat is made from glutinous rice flour and fragrant mugwort leaves and has the same chewy and bouncy texture of mochi. It’s often perfect for a light snack or dessert!
What is Yomogi dango?
Yomogi dango is a traditional Japanese sweet made from glutinous rice flour and the leaves of a Japanese herb called yomogi (mugwort). The yomogi leaves give the dango a unique flavour and green colour. It is also one of the three flavours of another type of dango called hanami (or ‘sanshoku’) dango. Yomogi dango is a popular treat during the spring season in Japan, particularly during the cherry blossom festivals, and can be served as part of tea ceremonies in Japanese culture.
Unlike mochi which is made from actual grains of sticky rice, yomogi dango and other types of dango are made from types of glutinous rice flour called shiratamako, joshinko or mochiko. In this recipe we used shiratamako.
Yomogi dango can be served on its own or with sweetened azuki bean paste and kinako soybean powder to enhance and complement the dango’s flavour. You can also enjoy this delicious sweet treat with a cup of hojicha or matcha.
What is Yomogi?
Yomogi is a type of Japanese plant leaves of which are often used to make desserts in Japan such as this yomogi dango and “kusa mochi”. Its aroma and colour make it perfect for adding a healthy and natural green hue and unique flavour to traditional sweets. 
It is also known as artemisia princeps, Japanese mugwort, Korean mugwort, or Korean wormwood and typically grows in the southern area of Japan as well as in Korea. It is a perennial plant but its season (“shun”) is from March to May. Only fresh and new soft sprouts of yomogi are used for cooking. In addition to being used to make wagashi (traditional Japanese sweets) and other foods like bread and soups, yomogi can also be used to make tea which is perfect for any tea enthusiasts. It is also used as a medical herb in eastern medicine.
Yomogi is believed to be a medicinal herb with various health benefits because of the minerals and essential oils found in the leaves. It contains minerals like phosphorus and iron, as well as vitamin A, B, and C, and dietary fibre. The yomogi leaves are known for their antioxidant and anti-inflammatory properties which can help treat inflammation and detox the body and the skin. There is also an old tradition of hanging yomogi outside along with iris leaves because it is thought that the strong fragrance keeps evil spirits away.
Ingredients:
- fresh yomogi: yomogi is Japanese mugwort which is usually used for making “yomogi dango” and “草餅 (yomogi mochi)” because of its natural aroma and beautiful green colour. Read below on where to find this ingredient.
- bicarbonate soda: Usually about 1 tsp of bicarbonate soda is added to the blanching water in order to remove the strong astringent taste if using old leaves, but if the leaves are new sprouts and soft, adding bicarbonate soda is unnecessary.
- Shiratamako (glutinous rice flour): This is the key ingredient for making chewy and sticky sweets like dango. Make sure to use high-quality shiratamako for the best results.
- Silken Tofu: Silken tofu has a high water content, giving it a soft and silky texture that is perfect for adding to desserts like yomogi dango to give it extra bouncy texture.
- Kinako (roasted soybean flour) for topping (optional) : Kinako soybean powder is made from roasted soybeans that are ground into a fine powder. It has a nutty flavor and is commonly used in Japanese cuisine as a topping for various desserts, including dango, mochi, and ice cream.
- Anko (red bean paste) for topping (optional) : Anko, or sweet red bean paste, is made from azuki beans and sugar. The smooth and sweet paste complements the slightly bitter flavor of yomogi dango perfectly.
Step-by-Step Instructions for Making Yomogi Dango
- Make yomogi paste – Wash yomogi under running water. Cook yomogi in boiling water with bicarbonate soda. Drain the cooking water and then soak the drained yomomgi in cold water for 10-15 minutes. Blitz the drained yomogi in a food processor.
- Make dango – In a mixing bowl, combine glutinous rice flour, tofu and yomogi paste and sugar. Knead the ingredients all together with your hand. Divide the dough into 16 equal sized pieces. Cook 16 dango pieces all together in boiling water. The dango will float on the surface of the boiling water when it is cooked. Scoop the floating dango into a bowl of cold water.
- Serving – Drain the cold water and serve the cooked dango in a small serving bowl with azuki bean paste and sprinkle kinako soybean powder.
Serving and Enjoying
- Serve the dango as a snack or dessert on its own or with kinako soybean powder and/or anko paste.
- Eat the dango along with a cup of coffee or if you’re more of a tea drinker then enjoy the dango with green tea, oolong tea, black tea, or matcha for a traditional Japanese treat.
- Pack the dango in a bento box for a picnic or outing. This is especially perfect during the springtime.
Tips for Making Yomogi Dango
– Use fresh yomogi leaves for the best flavour. If you can’t find fresh leaves, you can also use dried yomogi leaves.
– Only pick about 10 cm from the end of new and soft sprouts because the old ones are quite stiff and strong in astringent taste. If you’re using old leaves, blanch them with bicarbonate soda to remove the strong astringent taste.
– Make sure to finely chop the yomogi leaves to evenly distribute the flavour throughout the dango.
– Adjust the amount of sugar according to your preference. You can add more or less sugar depending on how sweet you like your dango.
– Be careful not to overcook the dango, as they can become too soft and lose their chewy texture.
Where to buy and how to store Yomogi?
Fresh yomogi can be difficult to find outside of Japan. However, if you live in the UK, you can get it at NamaYasai Farm in Lewis. If you can’t find fresh yomogi then there is Dried Japanese mugworts which you can purchase from Japanese grocery stores or online. It will keep for a few days in the fridge and a month in the freezer. Alternatively, you can use yomogi powder if that is available at a Japanese grocery store near you.
This recipe was first featured in Chopstick Chronicles.
