Shinjuku Oiwake Dango Hompo - Dumplings from a long-established dumpling shop to accompany the cherry blossoms in spring.

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  • Eating
Oiwake Dango Hompo's special dumplings (from left to right: "Sakura-an dango", "Ichigo an", "Matcha an")

A long-established Japanese confectionery in the metropolis of Shinjuku

Appearance of Oiwu Dango Honpo 　　Photo courtesy of Oiwake Dango Honpo
Oiwake Dango Honpo is a long-established Japanese confectionery established in 1947. We will introduce the charm of Oiwake Dango Honpo and its spring-only products, which we recommend only because it is the season of spring. The second half of the article includes an interview with the owner of Oiwake Dango Honpo, so please be sure to read to the end!

History of Oiwake Dango Honpo

Sculpture depicting the dumpling making process in Shinjuku Oiwake in the coffee shop.
Why is there a long-established Japanese confectionery in the metropolis of Shinjuku? The reason goes back to the time of the construction of Edo Castle. When Ota Dogan, the builder of Edo Castle, was having a singing banquet with his vassals at the Mid-Autumn Moon, a local famous family offered handmade dumplings. Dokan was delighted by the taste and the elegance of the moon, and asked for them every chance he got. Since then, the dumplings have been known as "Doukan dango. Shinjuku, meaning "new inn," developed as "Oiwake," where the Koshu Kaido and Ome Kaido roads intersected, and goods and travelers came and went. The teahouses that sold Doukan dango at that time also moved to Shinjuku Oiwake and became familiar to people, and came to be called "Oiwake dango. In 1947, Fujii Toemon, the founder of Oiwake Dango, heard about the origin of Oiwake Dango from an old man in the town and decided to revive the taste of Oiwake Dango in Shinjuku. This was the beginning of the current Oiwake Dango Honpo. Gradually, Oiwake dango spread and grew to become a Tokyo specialty. Today, the Oiwake Dango Honpo continues to produce products that meet the needs of today's customers while still pursuing the traditional taste, and is loved by many customers.
The spirit of making wagashi is still carefully passed down from generation to generation. It says, "This taste and this sweetness are inherited from our ancestors, and we work diligently to seek the true taste.

Seasonal products that change from season to season

Oiwake Dango Honpo offers a variety of dumplings and wagashi according to the season. The dumplings recommended for spring are "Sakura-an Dango" and "Ichigo An".
Left photo: Sakura-an dango (cherry blossom bean paste) - 421 yen (tax included) per piece (390 yen without tax) Right photo: Strawberry red bean paste, 399 yen (tax included), 1 piece 　　Photo courtesy of Oiwake Dango Honpo
Sakura-an Dango is a seasonal product available only in spring. The sweet sakura-an, with the aroma of cherry blossoms spreading the moment you eat it, is accented with salted cherry blossoms, allowing you to feel spring with all five senses.
Strawberry red bean paste is a seasonal product sold from winter to spring. Strawberries are used in the red bean paste, and the sweetness of the red bean paste and the sweet and sour taste of the strawberries can be enjoyed. The product looks cute and is popular among women.
While cherishing the traditional taste, we are pursuing a new taste that will please young people and customers visiting the cutting-edge capital of Shinjuku.
The staff of JR East Travel Service Center Shinjuku East Exit actually had a chance to try the products, and they were very pleased with the soft and delicious mochi of the dumplings and the fact that they are not too sweet and easy to eat.
In addition, seasonal products such as "honey lemon" in early summer and "chestnut red bean paste" from fall to winter are sold, allowing customers to enjoy them in spring, summer, fall, and winter. The "Sakura-an dango" and "Ichigo an" introduced this time are products that can only be enjoyed now. We hope you will enjoy these limited products that can only be enjoyed during this season when the cherry blossoms are in full bloom.

A space for relaxation and deliciousness that never changes no matter when you visit

Popular regular products

Mitarashi: 226 yen (tax included), 1 piece (210 yen without tax) 　　Photo courtesy of Oiwake Dango Honpo
We also recommend our regular products that can be enjoyed all year round. The most popular item among customers is "Mitarashi". It has a simple flavor of soy sauce, sugar, and mirin (sweet cooking rice wine), but it is a delicate product that can change its flavor with the slightest heat, which is why it is a gem that has been carefully selected. The shop is committed to making dumplings that taste even better every day, not only for Japanese customers, but also for overseas customers.
The Oiwake Dango Honpo clerk's most popular products are "Matcha An", "Koshi An", and "Nori Shichimi Dango" made with Naito Togarashi, a specialty of Shinjuku. Not only sweet dango but also spicy dango are available. There are many other dumplings available, so be sure to check out the store's website or in the store.

In a relaxing and atmospheric coffee shop

Inakakoji: 1,595 yen (tax not included) (tax not included 1,450 yen)
The store has a coffee shop with seating for about 27 people, and you can enjoy not only the dumplings lined up in the store, but also the coffee menu in the store, even if you are by yourself. One of the coffee menu items, "Inaka Koji" is a set of three popular sweet dishes: "Mitarashi Dango", "Anmitsu", and "Inaka Shiruko". In the summer season, however, the "chilled soup (with shiratama)" can be enjoyed as a refreshingly cold oshiruko.
In addition, from after Golden Week until around September, a summer-only shaved ice menu is available, and is said to be a popular item with a line out the door every day.

Interview with a store employee! Discover the charm of Oiwake Dango Honpo!

Display shelves with numerous products including dango, daifuku, anmitsu, etc.
We interviewed a shopkeeper to learn more about the charm of Oiwake Dango Honpo.
Q. You say that you serve freshly made dango that morning. What time do you start preparing them?
A. We start making them every morning at 6:00 am. Our artisans are particular about the texture and flavor of the mochi and azuki beans, and change the amount of water depending on the weather and temperature so that we can offer our customers the best of that day's products. We carefully select and use the best produce of the season. We do not use any preservatives, so the expiration date is the same day.
Q. Oiwake Dango Honpo's dumplings are separated into individual packs. Is there a particular reason for this?
A. We separate them into individual packs because we want our customers to feel free to buy one at a time. For this reason, many customers buy them as souvenirs or gifts. Also, depending on the quantity, you can make reservations for as little as one bottle if you contact us at least one day in advance. Some customers visit us every month.
Q. Finally, please give a message to the readers of this article!
A. Shinjuku is a world city with a long history and at the same time, it is a cutting-edge city. It is a major tourist destination, and in recent years, with the growing demand for inbound travel, many people come and go. In this city, we will provide hospitality with a Japanese spirit, valuing both the spirit of the past and the spirit of the present. When you come to Shinjuku, please visit us at Oiwake Dango Honpo.

Visit Oiwake Dango Honpo when you come to Shinjuku!

The atmospheric coffee shop
We are proud of our products, which keep up with the changing times while preserving the traditional taste. Some customers visit the store once a month, while others have three generations of customers, and the taste has long been loved by many.
We encourage you to visit Oiwake Dango Honpo when you are in Shinjuku.
The official website of Oiwake Dango Honpo is here:

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