Dumplings with seasonal vegetables and table wears from Hanno
When Hanno was flourished with growing silkworms, there was a culture of making silkworm look-like decorations in tree branches with Dango, made with rice flours, and citruses. Many Dango made with rice or wheat flour were used to be eaten daily in Hanno. Having this culture behind, This “Hanno SweetToon” was created as a new local dish. This name came from combining words with “Sweet” and “Toon”, a slang for city. Seasonal local grown vegetables are selected every month as ingredients and locally grown Maca (Lepidium Meyenii) is kneaded in the Dango. This dish is served in the table wear from Nishikawa.