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We seem to have various explanation in the origin for the name of the Suddenly
dumpling. It is generally understood "easily" or "immediately".
It was made well in a general family of Kumamoto, but it is said that it
is made recently in Kyushu each place. Will it be to be delicious to say
that it spread out that much?
The Skin is a thing such as a thin rice cake when it cuts it to 2, and
the inside is a sweet potato. Anko enters the upper part, too. When I ate,
the sweet potato of the inside did no cooking and just entered. I thought
that here was a meaning of "Suddenly". The skin which I thought
to be a rice cake was a thing of a feeling of appetite with the elasticity
that added saltiness to wheat flour.
On the whole, a sweet potato is Mayne, and existence of red bean paste was seldom felt and has given the satisfaction which the outside skin ate. This is the taste of home cooking. Having spread to whole Kyushu is also wonderful. But, I think that the sweet potato was used instead of the azuki bean since Kyushu took many sweet potatoes.
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Japanese : Ikinari-Dango
Name : Ikinari dumpling
Raw materials name : Satsuma potato, filling (sugar, adzuki bean, reduction
starch syrup, salt), wheat flour, sugar, rice cake powder, salt
Maker : Plus Ann
Kumamoto-shi, Kumamoto |
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Suddenly Dumpling 
