{"product_id":"sirop-mitarashi-dango-a-la-sauce-soja-et-vanille-200-ml","title":"Mitarashi dango syrup with soy sauce and vanilla 200 ml","description":"\u003cp\u003eIn Japan, the use of soy sauce in pastries, chocolates, ice creams and other sweet treats is commonplace. Soy sauce adds umami and depth to both savoury and sweet dishes in a way that salt alone cannot achieve.\u003c\/p\u003e\n\u003cp\u003eSalt is essential in patisserie: it enhances flavours, balances sweet ingredients and influences texture. It allows soy sauce to assert its rich umami character and nuanced aromatic notes. The marriage of black sugar and salty soy sauce creates a delicious contrast that lingers on the palate. This unconventional pairing adds a sophisticated touch. Soy sauce is frequently used in combination with chocolate and caramel.\u003c\/p\u003e\n\u003cp\u003eIt can also be used in fruit-based desserts. A few drops of soy sauce in salads of rich, ripe fruits can enhance their natural sweetness. Mitarashi dango is a traditional Japanese dessert or sweet treat presented on skewers, similar to mochi. This skewer is made up of three to five small round rice dumplings called dango. Its popularity among food lovers and gourmets stems from its delectable sweet soy sauce glaze.\u003c\/p\u003e\n\u003cp\u003eDango are traditionally prepared by combining water and sugar with two different types of rice flour: non-glutinous rice flour joshinko and glutinous rice flour shiratamako. The Mitarashi glaze is made from starch, sugar, water, mirin and soy sauce. The dumplings are first boiled, then often grilled to give them a more appealing appearance, before being coated in the sauce. Together they form delicious and soft morsels coated in a dark, flavoursome glaze that is at once sweet, salty and savoury. Mitarashi dango is said to have originated at the famous Kamo Mitarashi tea house, founded in 1922 and located in the Sakyō district of Kyoto, just at the entrance to Shimogamo Jinja, a UNESCO World Heritage Site.\u003c\/p\u003e\n\u003cp\u003eThe word \"Mitarashi\" is said to be inspired by the bubbles of the Mitarashi pond, the purifying water located outside the entrance to the shrine. It is thought that this influenced the shape of the dumplings, which actually resemble small bubbles. It is also said that the Mitarashi dango was inspired by the moment when Emperor Go-Daigo, the 96th emperor of Japan who reigned in the 1300s, visited the Shimogamo Jinja and saw five bubbles appear as he was purifying his hands in the water.\u003c\/p\u003e","brand":"GOTO SHOYU","offers":[{"title":"Default Title","offer_id":54111417958733,"sku":"NISGOTO19","price":9.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/GOTO19-s.webp?v=1782142270","url":"https:\/\/www.nishikidori.com\/en\/products\/mitarashi-dango-syrup-with-soy-sauce-and-vanilla-200-ml","provider":"Nishikidori","version":"1.0","type":"link"}