Three Types of Sasadango: red bean paste, edamame paste, and kinpira

These sasadango are ready to serve. By steaming after wrapping with bamboo leaves, dumplings have the aroma of both the yomogi herb and bamboo. It is uncommon to put kinpira (sweet and salty sautéed burdock root) inside of dumplings, but this is normal to the people of Niigata. A modern version fills the dumplings with a paste of “chamame” soy beans that are a special kind of edamame grown in Niigata. Niigata locals love these home-made sweets, both the traditional-style that has been passed down and also the modern version.