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日本团子：带你了解如何吃、做这种日本最美味的街头小吃 - 知乎首发于二食兄の美食切换模式写文章登录/注册日本团子：带你了解如何吃、做这种日本最美味的街头小吃严威团子（Dango）是一种甜的日本汤圆，有各种各样的口味，如红豆沙、绿茶和酱油糖浆。接下来我会带大家了解一下这种日本甜食的历史、类型，以及分享自己制作的食谱。团子（Dango）是一种一年四季都可以吃的日本甜汤圆。团子耐嚼的质地和多样的口味使之成为一种特别的享受。这是一种非常休闲的日本传统甜食，与绿茶，尤其是抹茶很搭配。下面让我们更深入地了解这个简单，但非常令人满意的日本甜点。团子Dango是什么？传统日本甜食的历史据说，第一个"dango"最初是在京都一家名为Kamo Mitarashi的茶馆里制作的，这家茶馆位于下鸭神社（Shimogamo Shrine）附近。这种甜品的名字被认为是受到了流经神社御手洗的气泡的启发。御手洗团子最初是由五颗丸子串成的，上半部分代表头部，下半部分代表手臂，最后两部分代表腿。团子是献给神的祭品京都的日历上最大的活动之一是在下鸭神社举行的Mitarashi节。这个节日是日本最庄严和优雅的节日之一，从8世纪开始，就开始流行。团子是节日里给神灵们带来的主要祭品。作为贡品的团子通常有三种颜色：白色、红色和绿色。团子的类型团子是一款经典的日本甜点，品种繁多，与绿茶搭配味道最佳，这一组合使这种微妙的甜点成为理想的零食或早餐。这种小丸子是用米粉做成的，用竹签串在一起吃，是非常棒的小吃。御手洗团子Mitarashi Dango这是最受欢迎的团子，在便利店和超市都能买到。上面覆盖着由酱油、糖和淀粉制成的甜咸糖浆，非常美味。红豆团子Anko Dango红豆团子是一种涂有红豆沙的很有嚼劲的丸子，是一种非常受欢迎的传统甜食，深受儿童和成人的喜爱。茶团子Chadango茶团子是一种经典的绿茶味团子，一年四季都有供应。三色团子Bocchan DangoBocchan Dango是一种令人愉快的食物，有三种颜色和口味：红色（红豆沙味）、黄色（鸡蛋味）和绿色（绿茶味）。淀粉团子Denpun Dango这种团子来自北海道，是用土豆粉和熟甜豆一起烘焙而成的，是一种有馅料的特殊食物。如果你去北海道，淀粉团子是一个很好的纪念品。花见团子Hanami Dango花见团子在赏樱季节才能制作的，这种团子得名于Hanami——赏樱花活动（hana意为樱花，mi意为欣赏）。这款甜品也有三种颜色可供选择——粉色、淡绿色和白色，与樱花的颜色相仿，广受朋友、同事或家人的喜爱。黄豆粉团子Kinako dango黄豆粉团子配以甜咸烤豆粉，吃的时候搭配绿茶，口感极佳。如何在家做团子如果你想自己做团子，这是个好消息!在家做团子是世界上最简单的事情!让我们快速浏览一下菜谱。制作时间：15分钟配料：豆腐- 250克，糯米粉- 200克数量：30个详细步骤用手在碗里把豆腐和糯米粉拌匀，面团不能太松也不能太硬。用茶匙舀一勺，滚成球。在一个大锅里烧开水，把面团煮到浮起来。一旦团子漂浮在沸水中，再煮2 - 3分钟，然后从水里捞出来，放在一个用纸巾盖着的盘子里。调味料如果你喜欢红豆团子，那就做一个红豆沙（用红豆和糖一起煮）放在团子上。要得到御手洗团子，用酱油、糖和淀粉制成的糖浆刷一下。品尝著名的高尾山（Mount Takao）烧烤团子如果你在登顶位于东京西部的高尾山时，烤制绿茶团子将会是一次更难忘的经历。这种团子是用酱油糖浆和芝麻调味的。这种独特的风味，加上从高尾山顶观赏到的令人惊叹的景色，能使人在疲惫的一天后迅速充满活力。我强烈建议您至少在高尾山品尝一次这种有名的团子。在日本，品尝一种独特而美妙的甜点，是每位游客的梦想。如果你尝试过团子并喜欢它，可以评论留言告诉我哦~ 发布于 2019-05-07 20:23日本甜品小吃赞同 184 条评论分享喜欢收藏申请转载文章被以下专栏收录二食兄の美食唯美食与爱不

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Home » Mitarashi Dango みたらし団子

Mitarashi Dango みたらし団子

4.74(153)Total Time: 45 minutes minutes292 CommentsJump to Recipe

Autumn Japanese Sweets Mochi This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases.

Mitarashi Dango are traditional Japanese rice dumplings smothered in an irresistible sweet soy glaze. The dumplings are skewered on a bamboo stick and enjoyed all-year round. Make this tasty street snack right in your own kitchen!

Also, make sure to check out my Hanami Dango and Shiratama Dango recipes!

Mitarashi Dango (みたらし団子) is a type of dango, sweet rice dumplings, skewered onto a bamboo stick. Typically, there are three to five dumplings (traditionally five) on a skewer and covered with a sweet soy sauce glaze.

It is fairly easy to make these dango at home. These chewy dumplings are mildly sweet and they get a hint of char from grilling. When we brush the glaze over the dumplings, each bite is gooey, savory, and satisfying without being overly sweet. You’ll love the contrasting textures and flavors. They make a fun, delicious snack to go with a hot cup of green tea.

NOTE: If this is your first time making the recipe, I recommend reading through the post as I talked about the types of flours to use and all the FAQs below.

Table of ContentsOrigin of Mitarashi DangoTypes of Rice Flour to use for Mitarashi DangoWhere to buy johshinko and skiratamko? Can I use mochiko in place of shiratamako and joshinko?How about Thai glutinous rice flour? Two Ways to Enjoy DangoOther FAQsMore Traditional Japanese Sweets To Enjoy

Origin of Mitarashi Dango

Mitarashi dango originated from the Kamo Mitarashi Tea House in Kyoto. The dango was thought to be made as an offering for gods and the name was given after the bubbles of the mitarashi (御手洗) (font of purifying water placed at the entrance of a shrine) of a famous shrine in the city. The street vendors in Kyoto started selling dango as a snack and became popular amongst many visitors.

Today you can find mitarashi dango being sold at supermarkets, convenience stores and specialty sweet shops everywhere in Japan.

Types of Rice Flour to use for Mitarashi Dango

To achieve the perfect texture for the dumplings, you need to use the following types of rice flours:

Johshinko (上新粉) – a flour made from Japanese short-grain rice (uruchimai うるち米).

Shiratamako (白玉粉) – a flour made from Japanese short-grain glutinous rice (mochigome もち米).

My recommendation is equal proportion: 50-50 ratio for both flours. The combination will give you the bouncy, chewy but not too sticky texture. If you like the chewy mochi-like texture, you can decrease joshinko to 40% and increase shiratamako to 60%.

But careful not to increase the amount for shiratamako too much, as the dango will get too soft and the texture becomes more like Shiratama Dango. Mitarashi dango needs to be on a firmer side than shiratama dango.

At the Japanese grocery store, you may find the third type of flour called dangoko (団子粉). This is a combination of rice flour and glutinous rice flour and the ratio is unknown; up to the manufacturer. If you have trouble finding the first two types of rice flour, this is another option. However, in my opinion, the texture is firmer, which I assume it’s the result of mixing more rice flour than glutinous rice flour.

Where to buy johshinko and skiratamko?

You can find these flours at your local Japanese grocery store or on Amazon. Some online Asian grocers may carry them.

Can I use mochiko in place of shiratamako and joshinko?

Although mochiko is similar to shiratamako, it’s produced differently. It yields a very soft and tender texture, which is not suitable for dango. However, we’ve had readers who achieved good results with the recipe by adding a spoonful of cornstarch to mochiko.

How about Thai glutinous rice flour?

Thai glutinous rice flour is not at all the same as Japanese glutinous rice flours. It will not turn out right at all. To make the dango, you’ll need the flours I listed above.

Two Ways to Enjoy Dango

Here are the two delicious ways to enjoy the chewy dumplings:

Sweet soy glaze – So easy and requires only 5 ingredients: sugar, mirin, soy sauce, water, and potato starch/cornstarch. The sauce should be warm or at room temperature, but not too hot.

Sweet red bean paste (anko) – You can’t beat homemade anko, which can be made ahead of time for all your Japanese desserts.

Other FAQs

Q: Is it possible to make the dango a few hours ahead of time?

Sure you can. However, If you like to keep the texture softer and tender for a longer time, you can add sugar to the flours at the start. The recommended amount of sugar is 20% of the flour’s weight which is 40 grams.

If you plan on making the sauce ahead of time, remove it from the heat before the consistency gets too thick because the moisture will evaporate and thicken the sauce as it cools.

Q: Can I store the leftover sweet soy sauce if I make too much?

Yes. You may store it in the refrigerator for 2~3 days or freeze it. Reheat it in the microwave or heat up in a pot to enjoy it again.

More Traditional Japanese Sweets To Enjoy

Tsukimi Dango

Hanami Dango

Green Tea Mochi

How to Make Mochi with a Stand Mixer

Strawberry Mochi (Ichigo Daifuku)

Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.

Mitarashi Dango

4.74 from 153 votes

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Prep Time: 30 minutes minsCook Time: 15 minutes minsTotal Time: 45 minutes mins

Servings: 5 skewers (16–17 balls per batch)

Ingredients US CustomaryMetric 1x2x3xFor the Dumplings Using Joshinko and Shiratamako▢ ⅔ cup joshinko (Japanese rice flour) (上新粉; made with short-grain rice; see Notes for details; sold at Amazon)▢ ¾ cup shiratamako (glutinous rice flour/sweet rice flour) (白玉粉; made with short-grain glutinous rice; see Notes for details; sold at Amazon; or substitute mochiko)▢ ⅔ cup boiling water (for the joshinko)For the Dumplings Using Dangoko▢ 7 oz dangoko (Japanese rice dumpling flour) (団子粉; found at Japanese grocery stores)▢ ⅔ cup waterFor the Sweet Soy Glaze▢ 4 Tbsp sugar▢ 2 Tbsp mirin▢ 2 Tbsp soy sauce▢ ⅔ cup water (⅔ cup minus 2 tsp, to be precise)▢ 2 Tbsp potato starch or cornstarch

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions Gather the ingredients for the dumplings. Joshinko (上新粉) is flour made with Japanese short-grain rice and shiratamako (白玉粉) is flour made with short-grain glutinous rice; they are different from other Asian varieties. For more details, see Notes at the end of the recipe card. Joshinko and shiratamako are pictured on the left and dangoko (団子粉) is pictured on the right. Whichever you decide to use, the instructions below are the same. Gather the ingredients for the sweet soy glaze. Soak the bamboo skewers in water. You can start boiling a large pot of water on low heat (see Step 8). To Make the Rice DumplingsCombine ⅔ cup joshinko (Japanese rice flour) and ¾ cup shiratamako (glutinous rice flour/sweet rice flour) in a bowl. (If you‘re making the dumplings using dangoko, add 7 oz dangoko (Japanese rice dumpling flour) instead to a bowl.) Using chopsticks, mix it all together until well blended. Stir in some of the ⅔ cup boiling water for the joshinko, a little bit at a time, while mixing with chopsticks. (Or, stir in some of the ⅔ cup water (cold) for the dangoko, a little bit at a time.) Please note: You probably will not use the entire ⅔ cup boiling water for the joshinko or ⅔ cup water for the dangoko. When the flours start to stick together and eventually form clumps, stop adding water. Using your hands, combine the dough into one ball. Knead until the dough becomes smooth. The texture is like squeezing an “earlobe“ (that’s how we describe the tenderness of this type of mochi in Japanese). Form the dough into a ball. Divide the dough into 8 equal pieces. Then divide each piece into 2 smaller pieces. You will have 16 equal-sized pieces of dough. I always like to weigh mine. Each ball should be 20 grams. You may have some extra dough, but that’s okay. Shape each of the dough pieces into a smooth, round ball. If the dough is cracking or has some wrinkles, dip the tip of your finger in water and apply a small amount of water to the cracked area to smooth it out. You now have 16 equal-sized dumplings. Just before cooking the dumplings, prepare a bowl of iced water. Once the water in the pot is boiling, gently drop each dumpling into the pot with a smooth, continuous arm motion to avoid splashing. Cook them all at once. Stir the balls occasionally so they keep their round shape and don‘t stick to the bottom of the pot. The dumplings will stay near the bottom of the pot at first, but they will float once cooked. When they rise to the top, boil them for an additional 1–2 minutes. Transfer the dumplings to the bowl of iced water. Once the dumplings have cooled, drain them well and transfer them to a tray. Tip: Wet the tray so the dumplings don‘t stick. Skewer three pieces onto a bamboo skewer. Continue with the rest of the dumplings and set aside. To Make the Sweet Soy GlazeIn a cold saucepan, add 4 Tbsp sugar, 2 Tbsp mirin, 2 Tbsp soy sauce, ⅔ cup water, and 2 Tbsp potato starch or cornstarch. Do not turn on the heat yet. Mix all the ingredients together well until smooth. The potato starch/cornstarch will become lumpy if you heat the sauce without stirring beforehand. Now, turn on the heat and continue to whisk. Keep whisking continuously, as the mixture can thicken suddenly. When the sauce thickens, remove the saucepan from the heat and transfer the sauce to a container or bowl. If you are making it ahead of time, remove the sauce from the heat before the consistency gets too thick. The moisture will continue to evaporate as it cools and thicken the sauce. To ServeOptional: If you have a kitchen torch, you can give the Mitarashi Dango a little bit of char for a grilled taste. You can also grill them over direct heat (if you are going to place them on a wire rack, grease it first, as the dumplings tend to stick). You can use a broiler to char the dumplings or use a nonstick frying pan to pan-fry the surface of the dango. Pour the sweet soy glaze on top of the Mitarashi Dango and serve immediately. To StoreOption 1: After you form the dough into round dumplings, you can store the uncooked dumplings in a single layer in an airtight container and freeze up to a month. When ready to use, boil the frozen dango without defrosting first.Option 2: After boiling and cooling the dumplings, pat them dry and pack them so they don‘t touch each other into an airtight container. Freeze up to a month. When ready to use, microwave or boil them until warm.

NotesShiratamako and Joshinko: Shiratamako (白玉粉) is from glutinous Japanese short-grain rice (also known as sweet rice) and joshinko (上新粉) is from regular short-grain Japanese rice. When you make dango with only shiratamako, the texture tends to be too soft; dango made with only joshinko yields a very tough texture. Therefore, it’s best to combine these two flours to make the right dango texture. I do a 50-50 ratio, but if you like elastic, bouncy, chewy texture, you can increase the shiratamako to 60%.

To keep the Mitarashi Dango tender for a longer time: Adding sugar to the dango dough will help them stay softer. The recommended amount of sugar is 20% of flour’s weight (which is 40 grams). If you reduce the amount, it might not be as effective.

Nutrition

Nutrition FactsMitarashi DangoAmount per ServingCalories192% Daily Value*Fat 1g2%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 1gSodium 193mg8%Potassium 49mg1%Carbohydrates 41g14%Fiber 1g4%Sugar 6g7%Protein 3g6%Vitamin C 1mg1%Calcium 11mg1%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.

Author: Nami

Course: DessertCuisine: JapaneseKeyword: dango, wagashi

©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.

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DessertAutumn Japanese Sweets Mochi Street Food Vegan Vegetarian

Published: May 14, 2012Updated: Jul 27, 2023Written by Nami

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Nami

I'm Nami, a Japanese home cook based in San Francisco. Have fun exploring the 1000+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos.

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Sam

7 months ago

Hi team JOC!

I’ve been seeing some varieties on mitarashi dango recipes including silken soft tofu in the dango mixture. Is this something worth considering? It’s hard to find Japanese glutinous rice flower here in Europe.

Kind regards,

Sam

Naomi (JOC Community Manager)

Admin

Reply to

Sam

7 months ago

Hi Sam, Thank you so much for taking the time to read Nami’s post!

Yes. Some recipes combine silken tofu with Shiratamako. However, the recipe is slightly different, and the texture would be softer.

We hope this helps!

Courtney

7 months ago

How much is one serving? Is it one skewer?

Naomi (JOC Community Manager)

Admin

Reply to

Courtney

7 months ago

Hi Courtney, Thank you so much for trying Nami’s recipe.

The one serving is one skewer with three Dangos and a glaze.

We hope this helps!

Chantale

9 months ago

Hi! Question: can you steam hanami Dango?

Naomi (JOC Community Manager)

Admin

Reply to

Chantale

9 months ago

Hi Chantale, Thank you for reading Nami’s post and trying her recipe!

We haven’t tried this recipe using a steamer before, so we’re not sure how it will turn out, but dango can be cooked with a steamer.

We hope this helps!

Timo

9 months ago

Hallo,

why differ the given quantities of flour depending on the kind of untis you choose?

Metric says 100g each, and nonsensical (ehh nonmetric) says ⅔ cup joshinko and ¾ cup shiratamako?!

Nami

Author

Reply to

Timo

9 months ago

Hi Timo! Because the weight is different from the volume. Shiratamako is coarse chunky granule (not powdery substance) if you see it carefully. So when it’s in the cup, there will be spaces in between granules and not packed. This this way: 100 g of cotton balls vs 100 g of sand. The volume will be different.

Naomi (JOC Community Manager)

Admin

Reply to

Timo

9 months ago

Hi Timo, Thank you for trying Nami’s recipe!

Because each flour has a different volume and weight, the cup measurement and weight will vary.

We hope this helps!

Timo

Reply to

Naomi (JOC Community Manager)

9 months ago

As soon as I wrote it, I thought about it again and it was kinda obvious. But thank you for your nice answers. ♥

Nadine

9 months ago

My 8 year old missed this from Japan so we made this today. She did an incredible job! We tried the broiler to get the glaze to toast up.

Naomi (JOC Community Manager)

Admin

Reply to

Nadine

9 months ago

Hi Nadine! Aww. Thank you so much for trying Nami’s recipe and sharing the story and Dango photo with us!

It looks delicious and beautifully toasted. Well done! Excellent work!

Bit

9 months ago

Hello, I can’t wait to try this with my family. I’ve wanted to try Dango for sooooo long and this recipe looks *devine*, I can’t wait especially for that mouth watering soy glaze!

Naomi (JOC Community Manager)

Admin

Reply to

Bit

9 months ago

Hi Bit, Thank you so much for reading Nami’s post and trying her recipe!

We hope you enjoy making and tasting this delicious Mitarashi Dango! Happy Cooking!

Teresa

11 months ago

This came out so delicious. The soy glaze is too addictive for me and it should not be legal. I bet the glaze would be fantastic on ice cream.

Naomi (JOC Community Manager)

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Reply to

Teresa

11 months ago

Hi Teresa! We are so happy to hear you enjoyed soy glaze! Thank you so much for trying Nami’s recipe and sharing your Mitarashi Dango photo with us!

It looks so delicious!

Cheryl

1 year ago

I have yet to try the recipe, but I will very soon! I do have one question, though. I plan on making this for my library’s anime club, and I would prefer not to use an ingredient that contains alcohol (even if the alcohol would get cooked off in the process). What substitute would you recommend for the mirin?

Naomi (JOC Community Manager)

Admin

Reply to

Cheryl

1 year ago

Hi Cheryl! Thank you so much for trying Nami’s recipe!

You can try non-alcohol mirin, https://amzn.to/2jwtKG2

Or you can substitute mirin with water and sugar. The ratio of water and sugar should be 3 to 1. For example, for 1 tbsp water, mix with 1 tsp of granulated sugar. Another alternative is to mix chicken broth with sugar.

https://www.justonecookbook.com/mirin/

We hope this helps!

Firdous

1 year ago

What is the best substitute for dangoko? My asian convenient stores don’t have it.

Naomi (JOC Community Manager)

Admin

Reply to

Firdous

1 year ago

Hi Firdous! Thank you for trying Nami’s recipe!

We recommend combining Joshinko and Shiratamako. (Please refer to the ingredient list in the recipe card.)

You can also order the Dangoko from online stores: https://www.justonecookbook.com/online-shops-for-asian-ingredients-goods/

We hope this helps!

Jess

1 year ago

Hi Nami!

I just wanted to say thank you for the recipe! It came out yummy, but when I tried to mix the Joshinko and Shiratamako together with water the dough did not come together like yours in the picture. I’m not sure what happened, do you have any suggestions? Thank you!

Naomi (JOC Community Manager)

Admin

Reply to

Jess

1 year ago

Hi Jess! Thank you for trying Nami’s recipe!

Did you stir in the warm water a little bit at a time?

And if it’s hard and dry, please add more warm water than the recipe calls for. Because depending on where you live, you may need to adjust the amount of water used to soften the mixture.

We hope this was helpful!

Jess

Reply to

Naomi (JOC Community Manager)

1 year ago

Well, I stopped stirring and then added the water, was I supposed to stir while adding the water? I also added a lot more warm water to the recipe.

Naomi (JOC Community Manager)

Admin

Reply to

Jess

1 year ago

Hi Jess, Ideally, the mixture will come together easier when you stir in the warm water while mixing with chopsticks. It will thoroughly blend and absorb the liquid evenly.

How did the dough feel after you knead it? Was it very sticky? If so, there was too much water.

Jess

Reply to

Naomi (JOC Community Manager)

1 year ago

Ah, I don’t have a mixer but I will try again with the chopsticks. The dough wasn’t sticky..

Missx

1 year ago

Thank you for this recipe! I enjoy mitarashi dango and am glad to be able to make it at home. However, I do find the dango to taste a little floury. I made the balls 10g and cooked them as directed, but I did use soft tofu/warm water instead of just water. Should I cook it longer or is the tofu the issue?

Naomi (JOC Community Manager)

Admin

Reply to

Missx

1 year ago

Hi Missx, Thank you for trying Nami’s recipe!

Joshinko requires warm water, and adding extra soft tofu made the Dango mix less liquid and result in a floury taste.

We recommend giving it a try again with Nami’s ratio.

Chris

1 year ago

This dango recipe is one of the best and most easy to understand ones, with answers to questions I had with other recipes. I tried and searched a bunch of recipes but this one beats them all! Thank you so much, I’m so glad you published it so we can finally have one of our favorite Japanese snacks at any time!

Naomi (JOC Community Manager)

Admin

Reply to

Chris

1 year ago

Hi Chris! Nami and JOC team are so happy to hear that this is the best recipe!

Thank you very much for sharing your experience and for your kind feedback.

Ellie

1 year ago

Dear Nami and the rest of the JOC team,

Is it possible to make the dango skewers a few hours ahead of time? I would like to make it in the morning and take them out in the evening to make the glaze and pour it over before serving.

Thank you and kind regards,

E.B.

Naomi (JOC Community Manager)

Admin

Reply to

Ellie

1 year ago

Hi Ellie, Thank you very much for trying Nami’s recipe!

Sure, you can do that. However, If you like to keep the Dango softer and tender for a longer time, you can add sugar to the Dango dough. The recommended amount of sugar is 20% of flour’s weight which is 40 grams.

We hope this helps!

Ellie

Reply to

Naomi (JOC Community Manager)

1 year ago

Thank you, this helps a lot. I will do this in the weekend.

carro

1 year ago

My store only had joshinko and mochiko. What ratio would I need of those or does it *have* to be joshinko and shiratamako? Thanks!

Naomi (JOC Community Manager)

Admin

Reply to

carro

1 year ago

Hi Carro, Thank you very much for trying Nami’s recipe!

If you use only Mochiko, the texture is too soft for Dango, and we usually don’t use it.

However, other readers mentioned adding a spoonful of cornstarch to Mochiko gave it a good result. We hope this helps!

Grace Kono

1 year ago

Hi Nami – Can you use Mochiko in place of Shiratamako and Joshinko, adjusting the water accordingly?

Naomi (JOC Community Manager)

Admin

Reply to

Grace Kono

1 year ago

Hi Grace! Thank you very much for trying Nami’s recipe!

If you use only Mochiko, the texture is too soft for Dango, and we usually don’t use it.

However, other readers mentioned adding a spoonful of cornstarch to Mochiko gave it a good result. We hope this helps!

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Easy Dango Recipe - Simply Home Cooked

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Home About Recipes Air Fryer Appetizers Breakfast Desserts Main Course 30-Minute Meals Soups Side Dishes Salads Holiday Recipes Videos Shop Search by Cuisine FacebookInstagramPinterestYouTube × Simply Home Cooked » Recipes » Cuisine » Easy Dango RecipeEasy Dango Recipe Published: Apr 12, 2021 by DinaThis post may contain affiliate links. Read my disclosure policy here. Jump to Recipe Print Recipe With spring in the air, you have got to try this Easy Hanami Dango recipe. Firm, colorful rice balls that are sweet and chewy, this Japanese treat is a must this season. If you like Asian desserts, you should try these yummy mochi donuts and sweet ube ice cream.

Table Of ContentsWhy this Dango recipe is so easyWhat is hanami dango?What you’ll needHow to Make Hanami DangoTips for the best Hanami DangoDango vs. Mochi: What’s the differenceTasty toppings for DangoWhat to Serve it withHow to Store DangoMore tasty Asian dishes to enjoy!Full Recipe Instructions Why this Dango recipe is so easy This Hanami Dango recipe only uses a few ingredients and is really easy to follow. Chewy, tender, but still firm, these rice balls are a sweet treat made with rice flour, and brightly colored with pink food coloring and green matcha powder. This dessert is perfect when paired with some Mochi Donuts (VIDEO) or following a savory meal of Hibachi Fried Rice Recipe or Crispy Shrimp Tempura. Enjoy the sweet pink and white balls, as well as the mildly earthy green ones, in this skewered Japanese treat. What is hanami dango? Hanami dango is a year round dessert that is enjoyed most commonly during the cherry blossom viewing season in Japan. This coincides with the beginning of spring, and the three colors are said to symbolize the pink of the spring cherry blossoms, the white of the winter snow, and the green of the summer grass. They are made with sweet rice flour and are bright, chewy, soft, and delicious. What you’ll need Joshinko glutinous rice flour– The Dango base Shiratamako glutinous sweet rice flour– The Dango base and also to add sweetness Powdered sugar- this is optional but recommended. Hot water– This creates the dough to form the dango Matcha powder– For flavor and color Pink food coloring– For color. Use the gel kind. How to Make Hanami Dango Soak the skewers. First, soak the 12 bamboo skewers in water. Mix the rice flour and water. Place the rice flours into a bowl and then pour in the hot water. Begin mixing with a spoon, and then when it starts to take shape, use your hands to mold the dango dough together. Add a little more flour or water if needed. The dough should feel like clay or play-doh, but softer. Divide the dough. Evenly divide the dango dough into three pieces. Place each one into a separate bowl. Color the pink dough. Add 1 drop of pink food coloring to one piece of dough and work it in until there is no more white. Color the green dough. Now add 1 teaspoon of water to the matcha powder and mix to make a paste. Then add it to another piece of dough and work it in well. The last piece of dough should remain white. Shape the dough into balls. Begin shaping the dough into balls. Each ball should be 20 grams, weighed on a kitchen scale. The recipe makes about 36 balls. Cook the white dango balls. Bring a pot of water to a boil and begin cooking the white balls first. Once they rise to the top of the pot, continue cooking them for another 2 minutes. Cool the dango balls. Once cooked, use a slotted spoon to transfer the steamed dango to a bowl of ice water. Repeat with the pink and green balls. Continue this process with the pink and then the green dango to avoid staining the water. Skewer the dango. Place the balls on the bamboo skewers, making sure to place the green ones on first, then the white, and the pink ones last. Serve as they are or add a topping. Tips for the best Hanami Dango Soak the skewers first– This step is important because it will make it easier to slide the dango balls onto the skewer later. Measure with a kitchen scale- For accuracy, measure the flour on a kitchen scale. This will help you get the right texture for your dango dough because it will be more exact. Also, you can measure your dough balls so they are equal in size. Soften the dango with tofu- If you prefer a softer texture, you can substitute the water in this recipe with silken tofu. Just make sure the texture remains similar to a soft play-doh. Only add one drop of food coloring- The color of the hanami dango will intensify as it cooks, so try not to add more than a drop of pink food coloring or too much matcha, unless you want them to be very, very bright. Cook them in the right order– Start with the white, then the pink, and then the green last, lightest to darkest. This is so the colors don’t stain the water and change the color of the dango. Dango vs. Mochi: What’s the difference Mochi and dango are not the same. Though they have a similar mild flavor and both are white, their texture is different. Mochi is made with glutinous rice, while dango is made with rice flour. This is an important difference and one cannot be substituted for the other. Tasty toppings for Dango These delicious hanami dango can be eaten just as they are, but are also tasty with a topping of sweet soy glaze, red bean paste, or matcha paste. Try each one out to see which you like best! What to Serve it with There are tons of delicious dishes that would be perfect before a dessert of hanami dango. You could start with a Shrimp Tempura Roll and Dipping Sauce, or Fried Spring Rolls (VIDEO) with some Yum Yum Sauce. If you prefer soup, this flavorful Shrimp Tempura Udon Soup is wonderful. Also, 30-Minute Shrimp Chow Mein, Grilled Teriyaki Chicken, and Garlic Ginger Shrimp (VIDEO) are great choices. And don’t forget the Ube ice cream! How to Store Dango You can store this easy Hanami Dango in an airtight container at room temperature for up to 2 days. A cool place to store it is fine, but avoid the refrigerator because it will make the dango tough. More tasty Asian dishes to enjoy! The BEST Mochi Donuts Recipe (VIDEO) Hibachi Fried Rice Recipe Ube Ice Cream Panko Crusted Salmon Shrimp Tempura Roll Recipe Full Recipe Instructions Easy Dango Recipe This Easy Dango Recipe is sweet, chewy, and colorful. This Japanese dessert is just the thing to usher in spring.

4.96 from 42 votes Print Pin Rate Course: DessertCuisine: Asian, Japanese Prep Time: 35 minutes minutesCook Time: 10 minutes minutesTotal Time: 45 minutes minutes Servings: 12 Dango sticks (3 balls each) Calories: 168kcal Author: Dina Ingredients▢ 1 1/3 cup Joshinko non-glutinous rice flour (1 1/3 cup ) 150 g▢ 1 1/2 cup shiratamako glutinous sweet rice flour (1 1/2 cup) 200 g▢ 3/4 cup powdered sugar (optinal) to make it sweeter 75 g▢ 1 1/3 cup hot water▢ 1 teaspoon matcha powder + 1 tsp water▢ 1 drop pink food coloringUS Customary – Metric InstructionsBefore you get started on the dango, you’ll need to soak 12 small bamboo skewers in water.Add 150 grams of non-glutinous rice flour (joshinko) into a bowl, along with 200 grams glutinous sweet rice flour (shiratamako). You can also add 75 grams of powdered sugar to make the dango sweeter if you want. Then pour in 1 1/3 cup hot water. Begin mixing using a spoon. Once the mixture begins to take shape, use your hands to mold the dango dough together. Depending on how you measured your ingredients can determine the texture of the dough. So you may need to add a little more flour or a little more water to get the correct consistency. The dough should feel similar to clay or play-dough, but a little softer.Now, evenly divide the dough into three separate pieces. Place the dough pieces into 3 separate bowls. Add 1 drop of pink food coloring into one piece and work it in.The second piece of dough will be the matcha one. So you’ll need to add 1 teaspoon of water to 1 teaspoon of match powder to make a paste. Then add the Matcha paste to that dough and work it in as well.The third piece of dough will remain white, so you do not need to add anything to it.Now shape the dough into round balls. Each ball should be 20 grams. It’s best to use a kitchen scale when measuring out the weight of the dough. This recipe should make about 36 balls.Now bring a pot of water to a boil and begin cooking the white dango balls first. Once you see the balls rise to the top of the pot, continue cooking for another 2 minutes.Then use a slotted spoon to transfer the steamed dango and quickly place it into a bowl of ice water.Continue doing this for the pink dango and then the green dango last. You want to cook in this order to avoid staining the water and changing the color of the dango.Now you can skewer the dango onto the bamboo skewers. Always insert the green ones first, then the white ones in the middle, and the pink ones last. The pink symbolizes spring cherry blossoms, white represents winter snow, and green represents summer grass. They are typically eaten during spring cherry blossom season. You can eat them as they are or add toppings like sweet soy glaze, red bean paste, or matcha paste. NotesRECIPE TIPS: Soak the skewers first– This step is important because it will make it easier to slide the dango balls onto the skewer later. Measure with a kitchen scale- For accuracy, measure the flour on a kitchen scale. This will help you get the right texture for your dango dough because it will be more exact. Also, you can measure your dough balls so they are equal in size. Soften the dango with tofu- If you prefer a softer texture, you can substitute the water in this recipe with silken tofu. Just make sure the texture remains similar to a soft play-doh. Only add one drop of food coloring- The color of the hanami dango will intensify as it cooks, so try not to add more than a drop of pink food coloring or too much matcha, unless you want them to be very, very bright. Cook them in the right order– Start with the white, then the pink, and then the green last, lightest to darkest. This is so the colors don’t stain the water and change the color of the dango. NutritionCalories: 168kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 7g | Vitamin A: 17IU | Calcium: 4mg | Iron: 1mg Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it! Author Recent Posts Follow meDinaHi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy! Follow meLatest posts by Dina (see all) Penne Pomodoro - March 6, 2024 Chicken Spaghetti - February 26, 2024 Crispy Fried Ravioli - February 24, 2024

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This site uses Akismet to reduce spam. Learn how your comment data is processed. Lorelai says November 25, 2023 at 8:46 pm It was really nice to cook, and it tasted nice with a soy sauce sugar blend. Reply Dina says November 29, 2023 at 11:30 pm I am so glad you loved this recipe Lorelai! Reply Lori says April 15, 2023 at 10:44 am Hi Dina, I wanted to know what do you use to make the balls all the same round size? Reply Dina says April 15, 2023 at 3:54 pm Hi Lori, I use a kitchen scale to weigh each ball. Each should be 20 grams. The recipe will make about 36 balls. Reply « Older CommentsPrimary SidebarHi, I'm Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you'll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy! FacebookInstagramPinterestYouTube

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重头认识你 - 关于日本团子 | All About Japan

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重头认识你 - 关于日本团子

曹雨

2016年2月2日更新

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www.mebukiya.co.jp

在五花八门的日本传统点心中，团子（dango）是一个很重要的分支。就像汤圆（元宵）之于中国人，团子是一种老少咸宜且价廉物美的日本家常点心。在各地的民俗中团子也扮演着重要角色，比如正月二十吃的“二十日团子”，春天和秋天吃的“彼岸团子”，4月8日的“佛生会团子”，中秋节的“月見团子”，葬礼用的“枕团子”等等。根据名俗学家柳田国男的说法，过去日本有一种叫粢（しとぎ）的面食，用来当作供奉神明的贡品，是团子的原形。下面我就为大家介绍几种常见的团子，来日本一定要尝一尝。

串团子

http://japanism.info/okashi-free-photo4.html

串团子是最常见的团子，在大小超市里面都可以买到。一般是由三个串在一起，上面有各种馅料，如豆沙、黑芝麻、焦糖等。下图为酱油砂糖味道的团子，甜中带咸，入口即化。

月见（赏月）团子

在中秋的时候，日本人不吃月饼，而是吃团子，这时候的团子称为月见团子。但是跟中国人的月饼是异曲同工的，看着圆圆的月亮，吃着圆圆的团子。

花见（赏花）团子

https://www.youtube.com/watch?v=LR8gtNaMMAs

顾名思义，花见团子当然是赏花时候吃的团子啦。通常是三色团子为主，但各地也有很多其他样式的特色团子。颜色上的鲜艳搭配既能刺激食欲，也能准确地传递出春天的讯息。

https://www.youtube.com/watch?v=XNHX7a57iCs

最后来为大家送上名曲《团子三兄弟》

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Recipe

This Tricolor Japanese Dango Goes Well With Afternoon Tea

This sweet treat is unlike anything you've tasted before.

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Recipe

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If you're up for a new type of chewy dessert, try this three-colored dango recipe. Dango is a type of sweet Japanese dumpling that's typically served on a skewer. It's usually sweetened by using rice flour as the base. There are many types of different dangos, but this recipe is a simple version of Hanami dango. This dango is made and eaten during the Sakura viewing season and comes in three colors, usually white, green, and pink. This dango recipe only requires five ingredients and takes just 15 minutes to make. The chewy sweetness pairs perfectly with some afternoon tea and good weather vibes.

3-Colored Dango

Prep Time:10 secs

Cook Time:5 secs

Total Time:15 secs

Servings:2

Easy

Ingredients

160 g Mochiko sweet rice flour

60 g sugar

120 mL hot water

1 teaspoon Matcha powder

Red food coloring

Photo by Hui Lin

Step 1

Combine the Mochiko powder and sugar in a bowl. Add in hot water little by little and mix with your hands until the dough has the same consistency as an earlobe (a weird description, but the most commonly used in Japan for the perfect dango).

GIF by Hui Lin

Step 2

Divide the dough into thirds. In the first portion, add the Matcha powder. Add water to the Matcha powder if needed to help it combine with the dough. In the second portion, add red food coloring and knead until the color is fully combined. Leave the last portion as is.

GIF by Hui Lin

Step 3

Roll the dough mixture into 6 even balls. Boil the dango for 5 minutes. Once they float to the surface, they will be done.

GIF by Hui Lin

Step 4

Let the dango cool in ice water. Place the dango onto skewers and serve.

GIF by Hui Lin

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Adventurous Dessert Asian Spring Tea Lover Tea < 20 Minutes

Hui Lin

University of Georgia

April 28th, 2017

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Exploring Regional Varieties and Unique Flavors of Dango Across Japan - THIS IS JAPAN

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Home/Food/Exploring Regional Varieties and Unique Flavors of Dango Across Japan

Exploring Regional Varieties and Unique Flavors of Dango Across Japan

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Food

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Dango, Japan’s quintessential sweet, goes by different names nationwide. In the northern Tohoku region, it’s known as “dansu,” while in Niigata Prefecture, people call it “anbu.” In Shiga Prefecture and the Shikoku region, it’s known as “omaru.”

Dango

What is Dango?

Despite their similar appearance, Dango is a traditional Japanese sweet distinct from mochi rice cakes. Made from powdered grains and cereals, often rice flour (mochiko), dango is mixed with water, molded into balls, and then boiled or steamed.

Typically served on skewers in groups of three or four, they are coated in roasted soybean flour and seasoned with soy sauce and red bean paste.

Dango is enjoyed year-round and is a staple at Japan’s festivals and seasonal celebrations. Its popularity has even inspired the names of other ball-shaped foods and items, such as niku dango (meatballs) and tsuchi dango (seed balls). Skewered dango can also be seen in many family crests, including the Inaba-Dango crest.

History of Dango

Despite its current popularity, the dango has a rich history dating back centuries. Its origins can be traced back to modak, a sweet Indian dumpling used in offerings to the Hindu deity Ganesh. In Japan, references to dango can be found in various literary works dating back to the 10th century, including the Shin Sarugaku Ki, Wamyo Ruijusho, Chuujirui Ki, Shasekishu, Teikinourai, and Shuugaishou.

Originally, dango was made with leftover rice and grain husks, with different regions using different ingredients such as barley, wheat, millet, buckwheat, corn, beans, sweet potato, and chestnuts. Today, this ingredient diversity continues, adding to the charm and appeal of dango.

Interestingly, the dango was not just a food staple but also an essential role in religious offerings, particularly during Buddhist memorial services. As a result, the ball shape of the dango became a symbol of perfection and an important part of a village’s offering to the gods.

Variety of Dango

Despite its ancient roots, dango has evolved to encompass various flavors and styles. The classic sweetened anko filling remains the most popular, while kusa dango offers a unique twist with the red bean paste served separately or underneath the dango.

For those who prefer a different kind of bean, zunda dango swaps out the anko for a sweetened edamame paste, commonly enjoyed in the southern Tohoku region.

Dango also pairs perfectly with Japanese green tea, and the popular chadango flavor combines the sweetness of dango with the refreshing taste of matcha. No matter the flavor or style, dango remains a beloved treat for all occasions.

Kurumi Dango

Kurumi dango has a deliciously nutty twist, made with rich and creamy walnut paste. Meanwhile, Ayame dango hailing from Toyama City is a rare delicacy fully enrobed in the sweet nectar of iris flowers. Kuri dango is another delectable variant, coated in a luscious chestnut paste. And for those who crave a smoky-sweet flavor, teppanyaki dango is the perfect treat with its savory teppanyaki glaze.

Sanshoku Dango

There are many multi-colored dango styles, but one that stands out is the Sanshoku dango, which features tempting ng pink, green, and white hues.

While many dango makers resort to food coloring to achieve the desired colors, culinary connoisseurs prefer natural ingredients such as plum for the pink and mugwort for the green. And to add a smoky flavor, some regions opt to sear their Sanshoku dango over flames typically used in the New Year’s decorations burning ceremony before savoring its delectable taste.

Tsukimi Dango

Dango is an integral part of Japan’s moon-viewing party tradition known as tsukimi. These white dumplings are often stacked in a small pyramid in the Kanto region. Meanwhile, the dango is coated in sweet red bean paste in Kansai. You can find them in white, pink, and green tea colors in Nagoya, all smothered in red bean paste. Another three-colored variation, uguisu dango, is served without skewers and paired with green tea.

Hanami Dango

Hanami dango is a special treat enjoyed during the enchanting cherry blossom viewing season. Although the sanshoku-style dango is typically savored during hanami, in Koriyama City, Fukushima Prefecture, the dango is served without skewers.

Instead, it is presented in a small box and generously coated with red bean paste. Meanwhile, in Yokote City, Akita Prefecture, hanami dango sits atop delectable red bean jelly. Interestingly, it is believed that hanami dango may have inspired the famous proverb “hana yori dango,” which translates to “dango over flowers” and implies that practicality should be prioritized over aesthetics.

Bocchan Dango

Bocchan dango, a delightful Japanese sweet treat, is adorned with a vibrant medley of three distinct hues artfully interwoven on a single skewer. Historically, this tricolor palette featured vivid shades of red, yellow, and green; each imbued with a unique flavor profile. The scarlet sphere was crafted from sumptuous red bean paste, the golden orb infused with rich egg yolk, and the verdant delight fashioned from aromatic green tea or mugwort.

Yomogi Dango

Yomogi dango is a delightful green dumpling typically enjoyed in the spring season in Japan, prepared using Japanese mugwort, roasted soybean flour, sugar, and red bean paste. Speaking of mugwort, there is a particular type of dumpling in Niigata Prefecture called sasa dango, which is seasoned with mugwort and wrapped in fragrant bamboo leaves. The sasa dango is available in two varieties: onna dango, which is filled with sweet red bean paste, and otoko dango, which is stuffed with a savory braised root vegetable mix known as kinpira.

Goma Dango

The hearty and robust notes of sesame and soy are celebrated in the much-loved goma dango, a type of dango that is generously coated with sesame seeds and occasionally fried to a crisp. Another crowd-pleaser is the gomasuri dango, seasoned with a rich black sesame paste that imparts an indulgent flavor to the chewy dumplings.

Mitarashi Dango

Mitarashi dango, believed to have originated from a tea house in Kyoto, is often the first type of dango that comes to mind for many people. The name symbolizes the bubbles that appear on the surface of the purifying water at the entrance to the World Heritage-listed Shimogamo Shrine.

To make mitarashi dango, the dumplings are first skewered onto sticks in groups of three to five, then lightly grilled before glazed with a delectable sweet soy sauce. However, in Gifu Prefecture, the soy sauce used for the mitarashi dango is not sweetened. In Kagoshima and Miyazaki Prefectures, this type of dango is known as shinko dango.

Itokiri Dango

While some types of dango are well-known, others remain relatively obscure. Itokiri dango, for instance, is a lesser-known variety coated with a smooth red bean paste that has been carefully strained.

Nanko dango, a specialty of Ishikawa City in Fukushima Prefecture, is coated with various spreads. Meanwhile, suhama dango, made from soybean powder and starch syrup, has gained popularity in Kyoto due to its cute appearance.

As previously mentioned, rice flour is not the only ingredient used in dango. Shiratama dango, for example, is made from a mix of potato starch and rice flour. Soba dango, on the other hand, is a grayish dango made from buckwheat flour, known for its cereal-like taste, particularly popular near Jindaiji Temple in Chofu.

Kibi dango, made from millet flour, is a reminder of the humble origins of dango. It has gained fame thanks to its association with Momotaro, a folktale hero who used his last stories of kibi dango to enlist the help of his three animal companions.

(Kibi Dango)

Ikinari Dango

It’s fascinating to see the diverse range of ingredients used in making dangoFor example, in Kumamoto Prefecture, ikinari dango is a popular variety made from a blend of sweet potato and rice flour, while in Kawagoe, Saitama Prefecture, it is known as imokoi. However, some dango types are further removed from rice flour, such as nikudango, made from meat or fish pastes, and denpun dango, produced in Hokkaido and made from potato flour is baked with sweet boiled beans.

Famous Dango Stores

With such a rich history, there are many shops specializing in dango. One famous shop is Habutae Dango in Arakawa Ward, Tokyo, established in 1819. The shop is reminiscent of the old Edo period and features traditional gardens, decor, and thick, disc-shaped dango.

Another shop, Kakko-ya in Ichinoseki City, Iwate Prefecture, was established in 1878 and is famous for its anko, goma, and mitarashi dango. The shop connects customers across a river via a cable with a box.

As can be seen, the variety of dango is wide. From rice flour to buckwheat, meat to millet, or chestnuts to green tea, dango can be made from almost anything.

It is an incredibly versatile food. Whether used to appease the divine or satisfy a sweet tooth, dango has evolved into the signature food for Japanese confectionery cuisine.

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Japanese Dango: How to Eat and Make Traditional Japanese Sweets

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Dango are sweet Japanese rice dumplings that come in various flavors, such as red bean paste (anko), green tea, and soy sauce syrup. Learn what exactly this Japanese sweet specialty is, its history, types, and a recipe for making them yourself.

Latest update :

2022.03.03

Dango are sweet Japanese rice dumplings eaten all year round. Their chewy texture and various flavors make them a really special treat. They are a rather casual and everyday kind of traditional Japanese sweet that goes very well with green tea, especially matcha tea. Lets have a more in-depth look at this simple yet very satisfying Japanese dessert.

What is Dango? History of a Traditional Japanese Sweet

It is said that the first dango were originally made at a tea house in Kyoto called Kamo Mitarashi, located near the Shimogamo Shrine. The name of these sweets is thought to have been inspired by the resemblance of the dumplings with the bubbles made by the purifying water, the Mitarashi River, which flows at the shrine’s entrance. The mitarashi dango used to be served originally skewered with five pieces, the top one representing the head, the next two the arms and the last two the legs.

Dango as Offerings to the Gods

One of the largest events on the festival calendar in Kyoto is the Mitarashi Festival at Shimogamo Shrine. This festival is one of the most solemn and graceful festivals in the country. It has been well preserved since the eighth century when it was first started. Dango are the main offering brought to the deities on festive occasions. The dango brought as offerings usually come in three colors: white, red and green.

Types of Dango

Dango are a classic Japanese dessert that is available in endless varieties. They taste best with green tea and this combination makes this subtle dessert ideal as a snack or for breakfast. These small dumplings made of rice flour and served skewered on a bamboo stick are really great as a snack on the go.

Mitarashi Dango

This is the most popular type of dango, commonly available at convenience stores and supermarkets. They are covered with a sweet-salty syrup made of soy sauce, sugar and starch.

Anko Dango

Anko dango are chewy dumplings coated with red bean paste (anko) and are a very popular traditional sweet treat, loved by children and adults alike.

Chadango

Chadango with red bean pasteChadango are a classic green tea flavored type of dango, available throughout the year.

Bocchan Dango

Bocchan DangoBocchan Dango are a delightful treat that comes in three colors and flavors: red (made with red bean paste), yellow (eggs), and green (green tea).

Denpun Dango

This variety of dango comes from Hokkaido. Made with potato flour and baked with sweet boiled beans, it is a very filling, special treat. Denpun dango are a great souvenir if you visit Hokkaido.

Hanami Dango

Traditionally made during the sakura-viewing season, these dango get their name from hanami - the activity of cherry blossoms viewing (with “hana” meaning sakura flowers and “mi” - viewing). Available in three colors - pink, pale green and white, emulating the cherry blossoms, this sweet is widely enjoyed with friends, colleagues or family on hanami picnics.

Kinako Dango

Kinako dangoKinako dango are dusted with sweet and salty roasted soy flour and taste wonderful with green tea.

How to Make Dango at Home

If you wish to cook dango yourself, great news! Making dango at home is the easiest thing in the world! Let's quickly go through the recipe. Preparation time: 15 minutes Ingredients: Tofu - 250 grams, sweet rice flour (mochiko flour) - 200 grams Yield: 30 dango

Instructions

Mix the tofu and the mochiko flour well with your hands in a bowl. The dough should be not too loose nor too firm. Scoop out heaping teaspoons and roll into balls. Boil water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2 - 3 minutes longer, then remove from the water and place onto a plate covered with a paper towel.

Boiling dangoFlavoring

If you like the anko dango, make a red bean paste (by boiling red beans with sugar) and lay it over the dango. To obtain mitarashi dango, brush them with a syrup made of soy sauce, sugar and starch. Delicious dango of various types can be savored at home with this easy recipe.

Enjoy the Famous Roasted Dango of Mount Takao

A trekking to Mount Takao, located in western Tokyo, can be made into even a more memorable experience if you have roasted dango with green tea when you reach the summit. This type of dango is flavored with soy sauce syrup and sesame seeds. This unique flavor along with the amazing views from atop Mount Takao refreshes and rejuvenates one after a tiring day.

I warmly recommend trying this famous type of dango at Mount Takao at least once. Being in Japan and enjoying one of its special and wonderful desserts is every visitor's dream. If you tried dango and enjoyed them, do let us know! I surely did!