# Ishigaki Dango (Sweet Potato Mochi Ball) ｜ Our Regional Cuisines

**Cuisine Name**: Ishigaki Dango (Sweet Potato Mochi Ball)

**Region**: Our Regional Cuisines

## Main Lore Areas
Sagamihara City

## Main Ingredients Used
Jigona (Udon Flower), Sweet Potatoes

## History, Origin, and Related Events
This is a local dish in the Sagamihara region, a steamed bun made by mixing local flour and sweet potatoes. It offers a simple taste that highlights the natural sweetness of the ingredients.The Sagamihara plateau, covered with volcanic ash and poor in nutrients, has been a place where barley and sweet potatoes are widely cultivated. Therefore, local people have been familiar with local flour and sweet potatoes as common ingredients. Originally, this snack eaten during breaks from farming activities was called "okojū" (little daytime snack). The Ishigaki Dango, including the simple and affordable enjoyment of local ingredients, became a popular okojū. The name "Ishigaki Dango" comes from the many stone walls in the surrounding area, and the diced sweet potatoes resemble stones on the wall.

## Opportunities and Times of Eating Habits
It is consumed from the end of summer to winter, which is the harvest season for sweet potatoes and local flour. Due to the susceptibility of local flour to insects, it is challenging to store, so it is mainly enjoyed during the period when local flour is available.

## How to Eat
Peel and dice the sweet potatoes.In wheat flour mixed with baking powder, sugar, and salt, add water and knead the mixture. Add the sweet potatoes and roll into balls.Steam until cooked using a steamer.Complete.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)The food improvement promotion organization has inherited the recipe and is working to promote it to the public through workshops and events related to local cuisine.

## Ingredients
- Sweet potatoes: 100g
- Jigona (Udon Flower) or all-purpose flour: 250g
- Baking powder: 1／2 tbsp.
- Sugar: 1 tbsp.
- Salt: 1／2 tsp.
- Water or milk: 100cc

## Recipe
1. 1. Peel the sweet potatoes, cut them into small dice (about 1 cm cubes), and soak them in water. Drain the sweet potatoes in a sieve.
2. 2. Combine the joshinko (local flour), baking powder, and sugar. Sift the mixture twice. Knead the mixture lightly with water or milk until it is well-blended (be careful not to knead too much).
3. 3. Add the sweet potatoes to the mixture from step 2 and mix well. Form about 10 small round dumplings.
4. 4. Line a steamer with a cloth, place the dumplings, and then add more sweet potatoes on top. Steam for 20-30 minutes.
5. 5. Once steamed, remove with the cloth, and invert onto a sieve. When taking each dumpling out by hand, be careful as the sweet potatoes are delicate and may crumble.1 piece is 60g

## Provider Information
provider : "Kanagawa Prefecture Food Improvement Promotion Organization Nagomi Kai"

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