Posted by: hyacinthus | October 21, 2007

What’s 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 potatoes 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.

Saw this at Minamoto Kitchoan, Takashimaya basement 2 – S$1.80 per stick (sold on weekends only)

It has 4 flavours – Mitarashi, Red Bean Paste, Kinako and Goma.

Its staff said Kinako flavour is the best. But, I prefer Red Bean Paste.

Grill dango lightly.

Bought one to try. Not too sweet and I prefered the non-grilled / charred areas where is softer.

Do you like dango? 

Above info on Dango extracted from http://www.japan-101.com/food/dining_dango.htm

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Responses

  1. Sounds and looks really yummy. Gonna try it the next time 🙂


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