Chichi Dango has an interesting history, it’s origins are from Hiroshima, Japan, yet no one in Japan knows about it, but everyone in Hawai’i loves it! The family that started Nisshodo Candy Store in Honolulu, Hawai’i brought the recipe to Hawai’i 100 years ago, because of their shop, Chichi Dango has become popular all over Hawai’i (watch this cool documentary about Nishodo Candy Store here). It differs from traditional mochi since it has milk powder or coconut milk in the recipe, giving it a slightly different texture & flavor. Chichi Dango is most popular on Girl’s and Boy’s Day, customers line up to buy Chichi Dango by the pound. It’s often brought to parties, family gatherings and potlucks.
I’m sharing two different versions of Chichi Dango, one version is a copycat of Nisshodo Candy Store (1095 Dillingham Blvd Bldg I-5 Honolulu, HI 96817) and the second version is a copycat of Two Ladies Kitchen from Hilo, Hawai’i (274 Kilauea Ave, Hilo, HI 96720) – watch a cool documentary about Two Ladies Kitchen here. The ingredients vary slightly between the two recipes, but both are equally delicious. The next time you’re in Hawai’i please visit and support their shops – they are multi-generational family owned businesses that make their Japanese confections with love.
Ingredients for Nisshodo Candy Store Chichi Dango.
Ingredients for Two Ladies Kitchen Chichi Dango
You can cut up the ChiChi Dango Mochi into small pieces and enjoy it with ice cream
You can wrap the ChiChi Dango pieces in parchment squares for gift giving like Nishodo Candy Store, fold the parchment diagonally, then twist the top. The parchment is not for sealing, it’s to keep the pieces separated.