Dango

Dango is a traditional Japanese dessert made from mochiko (rice flour), related to mochi. It is often served with green tea.

History

Dango has been eaten for centuries in Japan, and its origins can be traced back to the Heian period. It was originally a food consumed by the nobility, but over time it became popular among the general population.

Preparation

Dango is made by mixing mochiko with hot water to form a dough, which is then shaped into small round balls. These balls are typically boiled in water until they float to the surface, indicating that they are cooked. The cooked dango are then skewered on bamboo sticks for serving.

There are many different varieties of dango, which are usually distinguished by the type of sauce or topping they are served with. Some of the most popular types include mitarashi dango, which is covered in a sweet soy sauce glaze, and hanami dango, which is associated with the cherry blossom viewing season and is typically colored pink, white, and green.

Cultural significance

Dango is often associated with traditional Japanese festivals, and it is commonly sold at food stalls during these events. It is also a popular snack in tea houses, especially those located in historic districts or near tourist attractions.

In addition to its role as a food, dango also has cultural significance in Japan. For example, a popular children's song called "Dango 3 Kyodai" (Three Dango Brothers) uses the dessert as a metaphor for family unity.

See also

• List of Japanese desserts and sweets
• List of rice dishes

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