



DANGO is one of Japanese traditional wagashi, which looks simpler than other wagashis. It is a confection made of dough, consisting mainly of rice flour. It is kneaded and shaped into small balls, which is steamed or boiled. The balls are then given any of a variety of coatings, such as sweet bean paste or soybean flour, or they are dipped in soy sauce and grilled often on bamboo skewers.
There are many different varieties of dango which are usually named after the various seasonings served on or with it, such as anko DANGO (Commonly known as sweetened red bean paste, while ingredients other than azuki are used on rare occasions), cya DANGO ( Green-tea flavored DANGO), sansyoku DANGO (Dango that has three colors. One is colored by red beans, the second by eggs or white, and the third by green tea), hanami DANGO (Also has three colors, Hanami dango is traditionally made during cherry blossom-viewing season ). Millet DANGO which is famous for Japanese old fairy story "Momo-Taro" has been also popular since long ago.
DANGO has long been eaten in Japan, often on the occasion of seasonal observance, such as cherry-blossoms or moon viewing, and Buddhist rituals. A common Japanese proverb “Hana yori DANGO” ( literally, “dumplings rather than flowers” ) refers to a preference for practical things rather than aesthetics.




































































