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Dango

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From Simple English Wikipedia, the free encyclopedia

Dango (団子) is aJapanese dumpling made frommochiko (rice flour). It is sticky and filling. It is often served withgreen tea.

Dango are eaten throughout the year, but the different types are traditionally eaten in certainseasons. Three to fourdango are often served on askewer. One variety ofdango fromHokkaidō is made frompotato flour and baked withshoyu (soy sauce).

A common Japaneseproverb "Hana yori dango" (花より団子, which translates as"dumplings rather than flowers") is related to thecustom of cherry blossom viewing (hanami).^[1]

Types of dango

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There are many different varieties ofdango which are usually named after the various seasonings served on or with it.

Botchan dango: Dango that is three colors. One is colored by red beans, the second by eggs, and the third by green tea. Botchan dango are often seen in Japaneseanime, and are a common dish duringhanami.
Chichi dango: Slightly-sweet, usually eaten as a dessert.
Goma:sesame seeds. It is both sweet and salty.
Kinako: A toastedsoy flour.
Kushi dango: Dangos held by askewer
Mitarashi: Asyrup made fromshoyu (soy sauce),sugar andstarch. Popular with children and women.
Nori: dried and seasonedseaweed
Kibidango: made from millet, and are actually dumplings.