• They have a long history. In ancient China they were called 「団喜」.
• Types:
  • For tea, the 花見団子 and the 月見団子 are most important. The colours of the 花見団子 could represent a cherry blossom viewing party: Sitting on the green grass, breathing the the fresh (= white) air under the pink blossoms.
  • For summer festivals, the みたらし団子 is very famous.
  • まゆ団子 (cocoon type), usually made on the 14.1 at home. They can be pierced onto a willow (or similar), representing a prayer for good (silk or rice) harvest.
  • There are also some for 二十日・鬼の目・草・彼岸 (for the equinoxes)・八朔 (on August 1^st), but they all look the same (I think).
• Normally, they are quite big (about 20 gr per ball), so it's almost a meal. However, for the tea setting, I think it's better if they are about 10 gr per ball.
• It's always 4 balls, unless it's the 花見団子

• The basic formula is
  • 100 gr 上新粉
  • 80 gr luke-warm water
  • Add more water as needed to make a firm dough
• Steam for 20' in ripped pieces on a cloth
  • Knead in the cloth. This is where you could add about 70 gr sugar in thirds, or not; and colouring.
  • Put into cold water for 60 seconds, then dry off.
  • Form balls, skewer and steam again for 2'.
  • Before the second steaming, they can be frozen.
  • For my 団子-maker, 25 gr is a good amount to make four even balls.

• A bit difficult to serve in a tea setting elegantly, but you could serve the たれ separatedly as a “dip”.
• Because the たれ is so sweet, there's no need to sweeten the dough itself, I think.
• For the たれ:
  • 7.5 gr 昆布 in 300 gr water. Infuse.
  • Dissolve into this 昆布だし 200 gr sugar, 15 gr 水飴.
  • Add 50 ml of thick 醤油
  • Add a mix of 25 gr 葛粉 and 50 ml water
  • Cook until thickened.
• Grill 団子 and dip!

⚠️ This is an old recipe that I took from Argyi. In my course notes I have a new recipe that is simpler and that I'd use next time. Adding soy milk is a nice idea, I guess.

Pink and green dough (15 pieces each):

• 82 gr 上新粉
• 19 gr もち粉
• 6 gr potato starch
• 76 gr sugar
• 100 gr water
• Mix, steam in cloth for 15', knead in baking sheet. Divide, then mix in rinsed chopped 塩桜 in one half and blanched 蓬 in the other. Form balls, wetting your hands slightly, steam those again for 5'.

White dough (idea with the soy milk from Argyi):

• 6 gr 白玉粉
• 57 gr 上新粉
• 35 gr sugar (slightly increased from the original recipe)
• 55 gr soy milk (slightly increased from the original recipe)

➡️ But you can also make them from こなし or 州浜 (or mix the 3 doughs?)

• Eaten on 十五夜(じゅうごや)
• In 関西, esp. in 京都 and 大阪, they are shaped after the 里芋 and covered in あん.