SHIZUOKA GOURMETS

Made by two Franco-Shizuokans born in Bourgogne and driven by the love of their Prefecture.
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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!

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