Soy-glazed Rice Dumplings Wrapped in Seaweed with YUCa’s Tea Green Tea W/ Toasted Rice
Isobe dango (soy-glazed rice dumplings wrapped in seaweed) is a traditional Japanese confection made by grilling rice dumplings, brushing them with a sweet-savory soy sauce glaze, and wrapping them in roasted seaweed. The name “Isobe” refers to the aroma of the sea (iso meaning “seashore”), evoked by the use of seaweed. During the Edo period (1603–1868), skewered rice dumplings became popular among travelers and townspeople, especially at teahouses along major roads. Among them, mitarashi dango—dumplings topped with a sweet soy-based sauce—were especially loved as a convenient and satisfying snack. Today, skewered dango remain widely enjoyed at festivals and traditional sweets shops. Their simple yet toasty and deeply flavorful character continues to be cherished across generations as a nostalgic taste.
In this pairing, we introduce Isobe Dango alongside YUCa’s Tea Green Tea with Toasted Rice (Genmaicha). The isobe dango delivers a rich, savory experience, with the sweet-salty soy glaze and roasted seaweed perfectly complementing the chewy texture of the rice dumpling.Genmaicha, a blend of roasted brown rice and green tea, offers a beautifully balanced flavor with its nutty aroma and refreshing astringency. It helps cleanse the palate, cutting through the richness of the dango and making each bite feel fresh and inviting. As the roasted notes of seaweed and soy sauce mingle with the warm, toasty aroma of genmaicha, the pairing brings out a deepened sense of savoriness and unfolds a comforting, rice-centered world of flavor.
