Botchan dango, which is a traditional sweet from the city of Matsuyama in Ehime Prefecture, is inspired by a “yuzarashi dango” depicted in the novel “Botchan” written by Natsume Soseki. While there are similar Botchan dango produced by many manufacturers, Utsuboya’s dango is characterized by “gyuhi” (a soft, delicate dough made of glutenous rice flour) contained inside each anko bean paste: matcha (green), white bean (yellow) and azuki bean (brown). In addition, the company does not use eggs for the yellow coloring so that more people can enjoy the sweet with peace of mind. The hardness, sweetness and the smell of the bean paste as well as the cooking temperature and time have been carefully thought out to bring out a smooth texture and pleasant aftertaste so that even those who don’t like the taste of the anko bean paste can enjoy it. Utsuboya’s Botchan dango is not overly sweet, which can be also enjoyed chilled. It is also served with green tea in Dogo Onsen known as the oldest hot spring in Japan. The company strives every day to not only convey the charms of Japanese sweets, but also to bring smiles to everyone by offering safe and delicious products.