Japanese Cakes/Wagashi 12: Dango/Sweet Dumplings

DANGO-1a
(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.

DANGO-2
Chadango: Green-tea flavored Dango.

DANGO-4
Dango served covered with anko

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

Related Posts

Japanese Cakes/Wagashi 11: Dango/Sweet Dumplings

DANGO-1a
(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.

DANGO-2
Chadango: Green-tea flavored Dango.

DANGO-4
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.

DANGO-1
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”).

DANGO-1b
Kushi dango: Dango held by a skewer

DANGO-3
Mitarashi: Covered with a syrup made from shouyu (soy sauce), sugar and starch.

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4 Comments

  1. Bread + Butter

    So that’s what it’s called!! I remember having this once when I ate out with friends at a sushi joint and I had no idea what they were called. they looked like mochi balls, but I was completely wrong. I liked it though.

    Reply
  2. Mel @ bouchonfor2.com

    Recipe? I haven’t had these fresh since my last trip to Asia. They are usually available in packages in Vancouver flown in from Japan but I find them too sweet.

    Reply
    • dragonlife

      Dear Mel!
      Will post one soon!
      Cheers,
      Robert-Gilles

      Reply

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