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Back in the Edo period (1603-1868), kusa dango (rice fl our dumplings) were a Shibamata speciality popular with pilgrims visiting the nearby Taishakuten temple. There are a lot of kusa dango vendors along TaishakutenSando, but Toraya is our pick. The shop is over 100 years old and the dango are still made fresh daily. Topped with a house-made bean paste, the dumplings are springy and light and come in skewers of four for ¥150.