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.
Chadango: Green-tea flavored Dango.
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.
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”).
Kushi dango: Dango held by a skewer
Mitarashi: Covered with a syrup made from shouyu (soy sauce), sugar and starch.