| Access | Approx. 10 minutes by car from Tokai-Hokuriku Expressway "Shirakawago IC" |
In addition to the main building, there is a shrine, the main hall of a temple, a water mill, and other historical buildings. There are also workshops where you can try your hand at various things like making soba (buckwheat) noodles or straw crafts from April to October.
This set includes the following dumplings, 4 Kome (rice) dango, 4 Kibi (millet) dango, 4 Soba (buckwheat) dango, and 1 Mayu (cocoon-shaped) dango
The dumplings which were left to rest overnight are bagged by hand after sifting powder.
Mayu dango takes the most effort because we shape them into cocoons by hand.
(serves 4)
・60g rice flour
・16g soybean flour
・12g sugar
・0.8g salt
①Add boiling water to rice flour and knead well, and when it becomes as soft as an earlobe, make it into round, cocoon-shaped dumplings.
②Mix soybean flour, sugar, and salt well.
③Boil the dumplings in ① and coat them with ②.
The recipe source:Gifu Prefecture School Dietician Association
※Recipes vary by region and family.
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