There are so many kinds! 10 Must-Know Okayama Souvenirs: Kibidango

• Table of Contents
• What about Kibi Dango?
• ① "Momotorao" (soy sauce Kibi Dango ) by Nakayama Shoyodo
• ② "KIBI DANGO" (Salted Chocolate Kibi Dango) by Nakayama Shoyodo
• 3. "Original Kibi Dango" (Sea Salt Flavor) by Koueido
• ④ "Old Kibi dango" by Koueido
• ⑤ "Chocolate Kibi Dango" by Yamawaki Sangetsudo
• ⑥ "Kibi Dango" (plum) Sold by Heisei Shokuryo and Rice Shop's Nigiri-meshi Yamadamura, manufactured by Yamawaki Sangetsudo
• ⑦ "Kibi Dango" by Hiroeido Takeda
• 8. Kibi Dango Crepe by Tanabe
• 9. "Muscat Kibi Dango" by Takehisa Yumeji Honpo Shikishimado
• 10. "Kibi Dango" by Kinmando Honpo

What about Kibi Dango?

Kibi Dango is a traditional Japanese sweet, especially famous in Okayama Prefecture. From its name, one would assume that it was a dumpling made from a plant called "kibi," but in fact "kibi" is no longer used. Today's Kibi Dango is made by mixing ingredients such as glutinous rice, non-glutinous rice, sugar, and potato starch, and is characterized by its chewy texture and subtle sweetness.

The history of Kibi Dango

The history of Kibi Dango is deeply connected to Okayama Prefecture's famous folk tale, "Momotaro." The story of how Momotaro, on his way to defeat an ogre, gives some of these dumplings to a dog, a monkey, and a pheasant, and they become his companions, is a well-known story in Japan. As a result, Kibi Dango is also known as a "lucky charm that brings friends together," and has become a specialty representative of Okayama Prefecture. It has been a popular souvenir from Okayama since the Edo period, and is still loved by tourists today.

Ingredients and manufacturing process

Modern Kibi Dango are made primarily from simple ingredients such as glutinous rice flour, non-glutinous rice flour, sugar, and potato starch. The glutinous rice flour gives Kibi Dango its distinctive chewy texture, while the sugar gives it a slight sweetness. The potato starch is also used to soften the dumplings and give them a smooth texture. Made by kneading and steaming these ingredients, Kibi Dango has a simple yet profound flavor.

① "Momotorao" (soy sauce Kibi Dango ) by Nakayama Shoyodo

This is an Kibi Dango made by kneading Tora Shoyu's soy sauce into Nakayama Shoyodo's Kibi Dango . The name is inspired by "Momotaro" and Tora Shoyu's "Torao". The slight soy sauce flavor whets the appetite, making it so delicious you'll want to keep eating it.

② "KIBI DANGO" (Salted Chocolate Kibi Dango) by Nakayama Shoyodo

The chocolate, accented with almonds, is wrapped in salty gyuhi. It is made using millet flour and salt from Okayama Prefecture. The chocolate comes out from inside the Kibi Dango, creating a delicious collaboration between Japanese and Western tastes. It is made based on the interesting concept of donating 3% of sales to organizations that contribute to society, and using the donations to get rid of "demons" that cause trouble to people.

3. "Original Kibi Dango" (Sea Salt Flavor) by Koueido

It features a package designed by world-renowned picture book author Gomi Taro, born from the desire to nurture this snack as one that children all over Japan can enjoy, not just as "Okayama's Kibi Dango" but as "Momotaro's Kibi Dango." "Sea Salt Kibi Dango" uses "Umi no Sei," a natural sea salt from Izu Oshima. "Umi no Sei," which is made from seawater using a traditional Japanese method, contains plenty of minerals necessary for the human body. It's not too sweet, but refreshing, so delicious you'll find yourself eating it over and over again.

④ "Old Kibi dango" by Koueido

They use specially cultivated rice grown in the Takamatsu area of ​​Okayama City, which is famous for producing the glutinous rice known as "Masadokoro Mochi." It has a light sweetness and a chewy texture. It is a high-quality Kibi Dango that often sells out on weekends.

⑤ "Chocolate Kibi Dango" by Yamawaki Sangetsudo

The soft chocolate with a rich cacao flavor is wrapped in chocolate mochi. The mochi is surrounded by cocoa powder, making it a delicious sweet treat.

⑥ "Kibi Dango" (plum) Sold by Heisei Shokuryo and Rice Shop's Nigiri-meshi Yamadamura, manufactured by Yamawaki Sangetsudo

This kibi Kibi Dango is made of sweet and refreshing domestic plum jam wrapped in soft mochi that melts in your mouth. The white, slightly transparent mochi dough and the scent of plums with the remaining plum flesh make it taste like an elegant dessert. This is a new type of kibi dango that was created at the request of Yamawaki Sangetsudo, operated by Heisei Shokuryo, a rice shop that runs the popular onigiri rice ball shop Kibi Dango Yamadamura. It is sold at Yamadamura in the Sanste area of ​​Okayama Station.

⑦ "Kibi Dango" by Hiroeido Takeda

Kibi Dango designed by Noritake. With its gentle kinako flavor, this is a Kibi Dango that has been familiar to us since childhood. The packaging for the plain flavor is inspired by cherry blossoms.

8. Kibi Dango Crepe by Tanabe

This is ice cream with Kibi Dango. The crepe is filled with cream and Kibi Dango. It's so delicious that you'll finish it before you know it.

9. "Muscat Kibi Dango" by Takehisa Yumeji Honpo Shikishimado

The kibi Kibi Dango is filled with Muscat nectar from Okayama Prefecture, and the fruity Muscat flavor melts in your mouth.

10. "Kibi Dango" by Kinmando Honpo

It is easy to eat as Kibi Dango without getting your hands dirty. It is also available as a set with kibi dengaku.