It’s Really All About The Sticky Rice Balls
Yeah, yeah, I know – leaves glowing in autumnal splendor, fall evening clear and crisp, moon shining bright, pond like a mirror, and the photos are sure to wow the folks back home. But let’s go bottom line: it’s really all about the miso dango.
I’ve waited ALL YEAR for the Rikugi-en garden in Komagome to open up at night again for leaf-viewing, just so I can eat these gooey balls of delishitude on a stick. Skewered up and stuck in an old-fashioned rice-straw wreath, the freshly-pounded rice balls slowly melt into warm blobs of goodness, then are slathered in either miso or soy-based sauce. (I mention the latter only as a courtesy. Miso, all the way.)
Sorry, I just realized it’s slightly cruel to be describing these to you online, so here are some leaf pictures as slight compensation. Sadly, I can’t deliver them warm, with miso sauce.
Read a novel set in Tokyo…