Dango is rice dumpling. The basic ingredient is mochi rice flour. There are many different varieties of dango which are usually named after the various seasoning served on or with. Following dango are regularly eaten.
“Anko” is Commonly known as (sweetened) red bean paste, while ingredients other than azuki are used on rare occasions.
“Chadango” is Green-tea flavored Dango.
“Goma dango” is sesami seeds. It is both sweet and salty.
“Kibi dango” is made with Millet flour. This variety is prominently featured in the tale of Momotaro, a folkloric Japanese hero, who offers the rounded ball (not skewered) to three talking animals in exchange for their
aid in fighting demons.
“Kinako” is a toasted soy flour. “Kushi dango” is a Dango held by a skewer.
“Mitarashi dango” is overed with a syrup made from shouyu (soy sauce), sugar and starch.
“Hanami dango” has three colors, Hanami dango is traditionally made during Sakura-viewing season. Hence the name Hanami (Hanami means “flower viewing”; hana meaning “flower”, and mi meaning “to see”).
We call all the traditional Japanese sweet, “Wagashi“.
Wagashi is often served with green tea.
In Japan the word for sweets, “Okashi“, originally referred to fruits and nuts. China learned from India how to produce sugar and began trading it to Japan. The trade increased and sugar became a common seasoning by the end of the Muromachi period (1337 – 1537).
Influenced by the introduction of tea and China’s confectionery and dim sum, the creation of wagashi took off during
the Edo priod (1603 -1868) in Japan.
If you like Wagashi, why don’t you take a chance to experience making Wagashi in Japan?
We can arrange a private Wagashi making class for you during your stay in Japan.
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