Dango
だんご, 団子
Dumpling
As we say in Japan “Hana Yori Dango” (Dangos rather than flowers), there are Dangos in galore! First of all, Ohanami Dango (Dango for cherry blossom viewing) is tricolour dumplings of pink, white and green. For Tsukimi (moon viewing) there's Tsukimi Dango. Mitarashi Dango featuring a perfect harmony of Shōyu (soy sauce) and sugar originated in Shimogamo Shrine in Kyoto. Shiratama Dangos are added to typical Japanese sweets such as Oshiruko (Azuki soup), Mitsu Mame or An Mitsu (An and bean desserts). A folklore hero named Momo Taro (The Peach Boy) offered Kibi Dango (millet dumplings) to recruit his animal retainers. And there’s even something called Hōsan Dango (Boric acid Dango). But sorry to say, it’s not for you, but for cockroaches (so never eat them!).
Dango flavored with Maccha or green tea.
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Japanese typical tricolour Dango.
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Mitarashi Dango covered with Tare (sauce) made of Shōyu and sugar.
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Mochi Dango made of Mochi (rice cake) rounded in the Dango form and filled with An.
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Dango flavored with Maccha or green tea.
Japanese typical tricolour Dango.
Mitarashi Dango covered with Tare (sauce) made of Shōyu and sugar.
Mochi Dango made of Mochi (rice cake) rounded in the Dango form and filled with An.
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