(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.
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.
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
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.
Kamran Siddiqi (The Sophisticated Gourmet)
These look extremely appetizing and they would probably satisfy my sweet tooth very well.
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.
dragonlife
Dear Mel!
Will post one soon!
Cheers,
Robert-Gilles