Dango Rose At Saint LHCollins

is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice. ''Dango'' is usually finished round shaped, three to five ''dango'' are often served on a skewer (skewered ''dango'' pieces called ). Generally, ''dango'' comes under the category of wagashi, and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons.

Types

The many different varieties of ''dango'' are usually named after the various seasonings served on or with it.

Popular dango

* is commonly covered with sweetened red bean paste; ingredients other than '' azuki'' are used on rare occasions. Other toppings for anko include made from edamame paste and kurumi ( walnut) paste.
* is green tea (matcha) flavored ''dango''.
* is a kind of baked dango (), and is seasoned with soy sauce. Furthermore, the one wrapped with nori is called .
* is covered with sesame paste. It is both sweet and salty.
* is to eat during hanami. It has three colors (pink, green, white), and is traditionally made during ''sakura''-viewing season, hence the name (''hanami'' means "flower viewing"; ''hana'' meaning "flower", and ''mi'' meaning "to see"). The order of the three colored dumplings is said to represent the order in which cherry blossoms bloom. Pink represents cherry buds, white represents cherry blossoms in full bloom, and green represents leafy cherry blossoms after they have fallen.
* is made with millet flour. This variety is prominently featured in the tale of Momotarō, a folkloric Japanese hero, who offers the rounded ball (not skewered) to three talking animals in exchange for their aid in fighting demons.
* is made with toasted soy flour.
* is mixed leaves of yomogi, like kusa mochi. It is often covered with '' anko''.
* is covered with a syrup made from '' shouyu'' (soy sauce), sugar, and starch.
* is produced and eaten primarily in Niigata Prefecture. ''Sasa dango'' has two varieties: ''onna dango'' and ''otoko dango''. ''Onna dango'' (literally "female dango") is filled with anko, while the ''otoko dango'' (literally "male dango") is filled with ''kinpira''. The ''dango'' is wrapped in leaves of sasa for the purpose of preservation.
* is eaten in anmitsu or mitsumame.
* is white dango to eat during Tsukimi. It is traditionally made during autumn full moon (Mid-Autumn Festival).

Various other dango

* has three colors. One is colored by red beans, the second by eggs, and the third by green tea. ''Botchan dango'' is a product name of Ehime’s miyagegashi, which was named after Natsume Sōseki’s novel ''Botchan''.
* is a slightly sweet, light treat usually eaten as a dessert.
* from Hokkaido is made from potato flour and baked with sweet boiled beans.
* is coated in chestnut paste.
* is a type of Japanese meatball. Chicken ''niku dango'' is called '' tsukune'', served on a skewer.

Derived terms

A common Japanese proverb refers to a preference for practical things rather than aesthetics.

A hairstyle consisting of ''dango''-like buns on either side of the head is sometimes known as ''odango''.

''Dorodango'' is a Japanese art form in which earth and water are molded to create a delicate, shiny sphere, resembling a billiard ball.

In Vietnam

Bánh hòn is a specialty dessert of Phan Thiet. The cake is made from tapioca flour, coconut, roasted peanuts, salt and sugar. When finished, it is rolled over shredded coconut and skewered like Japanese dango.

Unicode character

The Unicode emoji character 🍡 is used to resemble hanami dango. The character was introduced in October 2010.

See also

* '' Jian dui''
* '' Wagashi'', traditional Japanese confectionery

References

{{Dumplings

Dumplings
Japanese rice dishes
Skewered foods
Wagashi