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Dango

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description Dango Overview

Dango is a traditional Japanese dumpling made from rice flour and cooked until it develops a soft, chewy texture. It is commonly formed into small round pieces, placed on a skewer, and served with toppings or sauces such as mitarashi, a sweet soy-based glaze. Different varieties are associated with seasons, festivals, and regional food traditions, and dango may be eaten as a snack or dessert.

help Dango FAQ

What is dango made from?

Dango is made from rice flour mixed with water and cooked into soft, chewy dumplings. The pieces are commonly shaped into small rounds and placed on a skewer.

What is mitarashi dango?

Mitarashi dango is dango covered with a sweet soy-based glaze. The contrast between chewy rice dumplings and the glossy savory-sweet sauce makes it one of the most recognizable dango styles.

Is dango the same as mochi?

No, although both are chewy Japanese rice-based foods, dango is usually made from rice flour and formed into small dumplings. Mochi is traditionally made by pounding cooked glutinous rice, so the preparation and texture are not identical.

What kinds of dango are associated with Japanese festivals?

Hanami dango is associated with cherry-blossom viewing and is commonly served in three colors, often pink, white, and green. Mitarashi dango and anko-covered dango are other familiar varieties found in Japanese sweets shops.

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