Dish

Goma dango

Goma dango is made with mochi rice flour, which is mixed with water and then shaped into small balls. The balls are then boiled and coated with a mixture of black sesame seeds and sugar. The black sesame seeds add a nutty and earthy flavor to the dish, while the sugar provides a sweet contrast.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Goma dango has been enjoyed in Japan for many years and is often eaten as a snack or dessert. It is believed that the dish was originally created as a way to use up leftover mochi rice flour.

Dietary considerations

This dish is gluten-free and vegan-friendly. However, it contains sesame seeds, which may not be suitable for individuals with sesame allergies.

Variations

Variations of Goma dango include using different types of seeds or nuts, such as peanuts or almonds. Some recipes also call for the addition of sweet bean paste or fruit fillings.

Presentation and garnishing

Goma dango is traditionally presented on a skewer, with three dango balls in a row. It can be garnished with additional black sesame seeds or a sprinkle of powdered sugar. To make this dish even more flavorful, try adding a pinch of salt to the sesame seed mixture.