Mogamigawa Senbon Dango, located along the Mogami River in Oishida Town, Yamagata Prefecture, is so popular that lines form on weekends. Made using traditional methods without any additives, these special dangos are only available for a limited time, drawing many visitors from within and outside the prefecture.
This article details the store’s location, access, extensive menu, special manufacturing methods, and crowding situation.

Mogamigawa Senbon Dango: A Shop with Long Lines Along the Mogami River

Mogamigawa Senbon Dango is located in the center of Oishida Town, right next to the Mogami River.
It’s easily accessible: about a 15-minute walk from Oishida Station on the JR Ou Main Line, or about a 5-minute drive from Oishidamurayama Interchange on the expressway from Yamagata City. The park is so crowded on weekends that it often fills up.
Originally a tofu shop called “Yokocho Tofu Shop,” they began making dango using the steam from the tofu production process.The name “Senbon Dango” comes from the fact that they sold 1,000 dango in one day at their first sale at a local fair.

A Wide Variety! Over 20 Dango Varieties Always Available

There are always over 20 varieties of dango on display. In addition to classic flavors like “anko,” “soy sauce (mitarashi),” “zunda,” “sesame,” and “walnut,” there are plenty of unique and original options, such as “tiramisu,” “mascarpone,” “honey lemon,” and “baked sweet potato butter.”

The “yakidondon dango” we actually tried

I tried the “Yakidondon Dango,” a unique dish modeled after Yamagata’s soul food, “dondonyaki.”
It was smothered in a generous amount of sauce and topped with green seaweed, fish flakes (katsuobushi), and even pickled ginger (beni-shoga).
When I took a bite, I noticed that there was no wheat flour flavor that you would normally get from dondonyaki, and the chewy texture of the dumplings and their fragrant browned surfaces combined with the sauce, making it almost like the real thing. It was a fresh, addictively delicious dish that really put us in the festive mood.

The popular zunda was available for takeaway

This time, I bought their special “Zunda” to take home.
And on this day, it was a special version made with dadachamame beans, which are only available on weekends.
The flavor of dadachamame beans, which are more fragrant than regular edamame, is sealed in the generous amount of bean paste.
Each dumpling is generously coated with bean paste, so much so that you can feel its weight. I was able to fully enjoy the deliciousness even after I got home.

Why do I have to eat it today?

The biggest feature of Mogamigawa Senbon Dango is that it hardens the next day. They’re made using traditional methods, steaming Yamagata Prefecture-grown Haenuki rice twice, and no preservatives or additives are used.

When they’re freshly made, they’re as soft as baby’s skin, chewy and fine-grained. Of course, the bean paste is delicious, but you’ll be amazed by the texture and flavor of the dango itself. One dango is filling enough to satisfy, and the wide variety of options means you’ll find yourself wondering, “Which flavor should I try next?” – one of the fun parts.

My recommendation is the “Kurumi” flavor, which is made with tofu. Its rich, creamy taste has captivated many repeat customers.

What’s more, the shop still sells tofu, fried tofu, and soy pulp inside the shop as “Yokocho Tofu Shop.”
If you purchase these together with the dango, you can enjoy the care and attention that only a tofu shop can provide in the comfort of your own home.

There’s more to it than just dango

Mogamigawa Senbon Dango originated from Yokocho Tofu Shop, a long-time local favorite. The store still sells tofu, deep-fried tofu, okara, and other items made with domestic soybeans. Purchasing these items along with the dango adds a touch of color to your dinner table.

Summary

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