Local specialties
Herahera Dango
- 14Kanagawa
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- 14Kanagawa
Dish log
An ankoro mochi handed down in Sajima, Yokosuka City, in which dumplings are flattened, boiled, and coated with anko.
Dish profile
About this dish
- Main ingredients
- Cake flour or shiratamako (glutinous rice flour), anko (sweet bean paste)
- History and origin
- Handed down in Sajima, Yokosuka City, on the Miura Peninsula, its name has several proposed origins, such as its pressed, flat shape or its resemblance to a hera (spatula), a fishing tool. At the summer boat festival, which has continued since the Edo period, it is offered together with the Sajima Ofuna-uta (boat song) and red sea bream to pray for good catches and freedom from illness and misfortune. In places such as Serizawa in Zama City, it has been eaten as a snack in farming households.
- When it is eaten
- In Sajima it is often eaten in summer, when the boat festival is held, and families also make it at home to offer at the kamidana (household Shinto altar) or to enjoy with gathered relatives.
- How it is eaten
- The boiled dumplings are drained and coated well with anko before eating. There are regional and household variations, such as mixing egg into the dough or coating them with mitarashi sauce instead of anko.
Sources
- へらへら団子 神奈川県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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