Dish

Dango

Dango is made from mochiko, a type of glutinous rice flour, which is mixed with water to form a dough. The dough is then divided into small balls and boiled until they float to the surface. The cooked dango is then skewered and served with sweet sauces such as anko (sweet red bean paste), kinako (roasted soybean flour), or mitarashi (sweet soy sauce). Dango can be enjoyed as a snack or dessert, and is often served during festivals and special occasions in Japan.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Dango has been a popular snack in Japan since the Edo period (1603-1868), and is often associated with the cherry blossom season. It is said that dango was originally made as an offering to the gods during the spring equinox and later became a popular snack among the general population. Today, dango is enjoyed throughout the year and is available in many different flavors and varieties.

Dietary considerations

Dango is gluten-free and vegan-friendly. However, some sauces and toppings may contain dairy or animal products. It is also high in carbohydrates and calories, so it should be consumed in moderation as part of a balanced diet.

Variations

There are many variations of dango, including different flavors and colors. Some popular variations include yomogi dango (made with mugwort), kurogoma dango (made with black sesame), and hanami dango (colored pink, white, and green to represent cherry blossoms).

Presentation and garnishing

To make dango, it is important to use the right type of rice flour (mochiko) and to knead the dough until it is smooth and elastic. The cooking time is also important, as overcooked dango can become tough and chewy. When serving dango, it is important to use fresh and high-quality ingredients for the sauces and toppings. Dango is often served on skewers, with three to five dango per skewer. It can be garnished with various toppings such as sesame seeds, chopped nuts, or fruit. The presentation should be simple and elegant, with the focus on the texture and flavor of the dango itself.

Tips & Tricks

When making dango, it is important to use a non-stick pot to prevent the dango from sticking to the bottom. It is also important to keep the water at a gentle boil to prevent the dango from breaking apart. To add flavor to the dango, you can mix in ingredients such as matcha powder or cocoa powder to the dough before boiling.