Dango
From Wikipedia, the free encyclopedia.

Related to mochi, dango is a Japanese dumpling made from mochiko (rice flour). It is sticky and filling. It is often served with green tea.

Dango is eaten year-round, but its different varieties are traditionally eaten in given seasons. Three to four Dango are often served on a skewer. One variety of dango from Hokkaido is made from potato flour and baked with shoyu (soy sauce).

In 1999, dango experienced a surge of popularity in Japan: a song entitled "Dango-san-kyoudai" (three brothers of dango) was released and a craze for eating dango developed at that time.

Different Types

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

• An: Very sweet bean paste. An-Dango is the most popular flavor in Japan.
• Mitarashi: A syrup made from shoyu (soy sauce) and sugar. Popular with children.
• Kinako: A toasted soy flour. Recently kinako has been identified as a healthy food.
• Goma: sesame seeds. Also considered to be a "healthy" food. It is both sweet and salty.
• Chichi-Dango
• Nori: dried and seasoned seaweed

The original article can be found at: http://en.wikipedia.org/wiki/Dango.
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