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(Mitarashi Dango)

Dango (団子) is a Japanese dumpling made from mochi-ko (rice flour), related to mochi. It is often served with green tea.
In Edo times, they were very popular at tea stands along the country roads.

Dango are eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer. One variety of dango from Hokkaidō is made from potato flour and baked with shoyu (soy sauce).

Types of dango:

There are many different varieties of dango which are usually named after the various seasonings served on or with it.

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Chadango: Green-tea flavored Dango.

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Dango served covered with anko

Actually, if you want to write all about Dango, you’d need to publish a whole book!

Chichi dango: Slightly-sweet light treats usually eaten as a dessert.

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Hanami dango: Also has three colors, Hanami dango is traditionally
made during Sakura-viewing season. Hence the name Hanami (Hanami means “flower viewing”; hana meaning “flower”, and mi meaning “to see”).

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Kushi dango: Dango held by a skewer

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Mitarashi: Covered with a syrup made from shouyu (soy sauce), sugar and starch.

Please check the new postings at:
sake, shochu and sushi

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