This is the Sanka Seika Mochicure Mitarashi Dango, a wa-gumi (Japanese-style gummy) made with rice flour, transforming the traditional snack mitarashi dango into a chewy confection.

Each piece was oval in shape, measuring approximately 2.5 × 2.0 × 0.8 cm, with an opaque tan hue and a rounded, savoury soy sauce aroma.

On tasting, the smooth surface gave way to a soft, tender interior with a texture more akin to chewy dango than the bounce of a gelatin-based gummy. This was expected, given that the base was rice flour rather than gelatin. The mitarashi flavour came through immediately, beginning with a mellow savoury soy sauce note before developing into a gentle sweetness, echoing the flavour of a sweet soy glaze. This sweet–savory balance spread across the palate with a nostalgic quality, recalling the quintessential combination of soy sauce, mirin, and dashi. While the savoury note was surprising at first, it soon felt natural, as the experience mirrored mitarashi dango itself—only here, the glaze was folded into the body of the gummy rather than coating the exterior.

Overall, it was a faithful reinterpretation of mitarashi dango, offering a nostalgic and novel take that was both unusual and surprisingly familiar.

This Sanka Seika Mochicure Mitarashi Dango contained 40 g. It was produced in Japan and purchased in Sydney, Australia in 2025.