Dango

Dango is a Japanese dumpling made from rice flour or glutinous rice flour, typically formed into small round pieces and served on skewers. The dough is made from mochiko (glutinous rice flour) or ordinary rice flour mixed with water; the resulting dumplings are tender and chewy but lighter than traditional mochi, which is made by pounding rice. Dango can be steamed or boiled, and some varieties are grilled for a light crust. They are commonly eaten year-round and are a staple at street stalls and festival booths.

Historically, dango has long been part of Japanese cuisine and is especially associated with seasonal festivities. Tsukimi (moon-viewing) dumplings are a well-known regional variant offered during autumn, and hanami dango is linked to cherry blossom season.

Common varieties include: mitarashi dango, skewered dumplings brushed with a sweet soy glaze; hanami dango, a tri-color variety often sold in spring; anko-dango topped with sweet red bean paste; kinako-dango rolled in roasted soybean flour; goma-dango coated with sesame paste.

Dango differs from mochi in size, preparation, and usage: mochi consists of pounded rice formed into larger pieces, whereas dango uses rice flour and yields bite-sized balls. They are typically served with green tea and are widely sold at festivals and markets.