Dish

Hanami dango

Hanami dango is made with mochi rice flour, which is mixed with water and then shaped into small balls. The balls are then boiled and skewered, and topped with a sweet soy sauce glaze. The three colors of the dango represent the colors of the cherry blossom: pink, white, and green. The pink color is achieved by adding sakura (cherry blossom) powder, the white color is the natural color of the mochi rice flour, and the green color is achieved by adding matcha (green tea) powder.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Hanami dango has been enjoyed in Japan for centuries, and is often eaten during the cherry blossom season. It is believed that the dish was originally created as a way to celebrate the beauty of the cherry blossom.

Dietary considerations

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

Variations

Variations of Hanami dango include using different types of powders to achieve different colors and flavors. Some recipes also call for the addition of sweet bean paste or fruit fillings.

Presentation and garnishing

Hanami dango is traditionally presented on a skewer, with three dango balls in a row. It can be garnished with sakura petals or green tea powder. To make this dish even more flavorful, try adding a drizzle of honey or maple syrup on top.