Originally, Chadango (Sweet green Tea rice dumpling) were made by rounding "shinko"—a flour created by grinding sun-dried white rice in a stone mill—and steaming it after adding matcha and sugar. However, the exact amount of sugar and the steaming method vary greatly as part of each family's traditional recipe. If they are too sweet or not sweet enough, the flavor is lost, but our Chadango, made using our time-honored family method, have a perfectly mellow and smooth flavor.

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Best consumed on the day of purchase from late June to mid-September.During other periods, it can be enjoyed until the following day.

Rice flour, fine white sugar, matcha green tea powder