Dango

Dango is a Japanese dumpling[?] made from rice powder[?]. It is sticky and filling. Some popular flavors are An (bean jam), Mitarashi (syrup[?] made from soy sauce and sugar), Kinako (soybean powder), Nori (laver), Goma (ground sesame). It is often served with green tea[?].

Dango is eaten in all seasons. Three to four Dango are often served on a skewer. In Hokkaido, Dango made from potatos exists. This type is baked with soy sauce.

In 1999, Dango became a boom in Japan. A song entitled "Dango-san-kyoudai" (three brothers of Dango) was released and a craze for eating Dango developed at that time.

Different Types

An: Very sweet. An-Dango is the most popular flavor in Japan.

Mitarashi: Popular with children.

Kinako: Recently Kinako has been identified as a healthy food.

Nori: Japanese eat Nori in daily life. Usually they eat it with rice, but they also use it with Dango.

Goma: Goma is also remarked as a healthy food. It is both sweet and salty.