Dango

Dango is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice. Dango is usually finished round shaped, three to five dango are often served on a skewer . Generally, dango comes under the category of wagashi, and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons.

Categories: Dumpling Japanese Rice dish Japanese dessert Wagashi^jp-ro

Characteristic of: Japanese cuisine

Subcategories: Anko dango Botchan dango Cha dango^jp-ro Chichi dango Denpun dango Goma dango Hanami dango Isobe dango Kibi dango Kinako dango Kuri dango Kusa dango Mitarashi Niku dango Sasa dango Shiratama dango Shoyu dango Tsukimi dango^jp-ro Uroko dango^jp-ro

Contains, including ancestors: Rice

Also known as:

Wikidata ID: Q877913

Wikipedia title: Dango

References:

Wikipedia article: Dango

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