Varieties of Dango, Recipe, Restaurants

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What’s Dango?

Wagashi (和菓子) or what Japanese people call traditional Japanese confections. This includes popular Japanese sweets corresponding to Dorayaki, mochi, dango, etc. Dango is a standard Japanese sweet dumpling made by adding water or hot water to glutinous flour and steaming or boiling it. This Japanese sweet that the Japanese loved for a very long time, and lots of people miss it through the cherry blossom and moon viewing seasons.

There are things sprinkled on the dango, corresponding to soybean flour, seasoned with soy sauce and bean paste, and skewer dumplings on skewers. Locals made this sweet with rice flour, called mochiko. Generally speaking, it refers to Japanese confectionery, but locals referred to it sometimes as rolled meat dumplings or clay dumplings. There are also dango called hanami dango and tsukimi dango, which bring good luck as they are sometimes seen at festivals and events.

Dango Names

Today, locals widely used the name ‘dango’, but depending on the region. There are numerous names corresponding to ‘dansu’ ( Tohoku region, etc.), ‘Anbu’ (Niigata prefecture, etc.), and ‘omaru’ (Shiga prefecture, Shikoku region, etc.). have a nickname. 

Dango History

Dango (団子)

The Japanese began eating dumplings within the Jomon period. When eating the fruits of sawtooth oaks and oaks that were familiar to Japanese, since these fruits have a powerful scum. They were made into powder, exposed to water, removed the acorns, and made into dumplings. Within the Muromachi period, envoys to the Tang Dynasty brought home the Chinese offering confectionery “Danki”, and made a skewer dumpling based on Danki. And the phrase “Hana Yori dango or dango over flowers” was coined through the stable period of the Edo period.

All of it began as an offering made in front of the temple on the Shimogamo Shrine (Kamomioya Shrine) festival in Kyoto City. In response to one theory, when Emperor Godaigo scooped up water from the Mitarai Pond within the precincts, one bubble floated at first, then 4 bubbles floated shortly thereafter, and the bubbles were in comparison with dumplings. As well as, because mitarashi dango are made to resemble a human head and limbs, the people formerly prepared them in front of the gods and prayed before bringing them home to be baked over a fireplace with soy sauce to ward off evil.

Dango Recipe

Dango (団子)

Mitarashi Dango Ingredients

Ingredients of Mitarashi Dango for two individuals
Shiratama flour 30g
Water 50g
Joshin powder 120g
Boiling water 70g
[Sauce] Soy sauce 14g
[Sauce] Sugar 49g
[Sauce] Water 70g
[Sauce] Potato starch 14g

How one can make Mitarashi Dango

STEP

Making the bottom

Add water to the shiratamako slightly while kneading. Add boiling water to the joshinko and blend well. Divide into 5 to 4 equal portions.

STEP

Kneading the bottom

Boil the dango base in hot water until it floats, take it in a moist cloth and knead it well.

STEP

Rolling it up and skewering it

Form the well-kneaded dough right into a stick and cut it into 16 equal parts. Then, roll it up and put it on a skewer. Frivolously sear it.

STEP

Serving

Put the ingredients for the sauce in a small pan and blend well to heat through. Then, entangle all of it and able to serve.

What’s the difference between dango and mochi?

Dango (団子)

Prior to now, locals made dango from mashed wheat, millet, and millet, but nowadays it’s often produced from rice. For those who travel to rural regions nowadays, you’ll still see dumplings fabricated from wheat or millet. There’s little distinction between rice cakes and dumplings, that are each formed from grains, rolled, and steam-cooked. While some claim that they steamed the mochi first before consumption, others maintain the creation of dumplings from powdered grains. Nonetheless, it seems that there isn’t any apparent strategy to separate since the line drawing differs depending on the region.

Varieties of dango

Red bean

It’s a dango eaten by placing red bean paste made by adding sugar to steamed adzuki beans and kneading them, on top. There are two varieties of dango: tsubuan, which retains the feel of azuki bean skin, and koshian, characterised by its smooth texture. 

Kinako

It’s a dango made by mixing sugar with soybean powder. They barely season the sweet dango with kinako (roasted soybean flour) and are popular with children and adults alike for his or her gentle flavour.

Mitarashi

This dango type coated with raw soy sauce grilled dango and mitarashi dango coated with sugar and soy sauce. Within the old days, grilled dumplings were common, but since this sort appeared within the Taisho era and gained popularity, mitarashi dango have turn out to be more common.

Zunda

Zunda is a dango topped with green bean paste comprised of mashed green soybeans mixed with sugar. Vibrant green bean paste is rare, and also you don’t often see it often. Regionally, it’s very talked-about within the Tohoku region, and it has turn out to be a normal souvenir in places corresponding to Sendai.

Hanami dango

This dango are available in three colors: white, green, and pink. The green dango incorporates powdered mugwort, and the pink dango incorporates food colouring. Since it looks gorgeous, locals sometimes eat this at celebrations and cherry blossom viewing.

Sasa dango

Sasa dango are wormwood infused dango wrapped in sasa leaves. It’s a relative of bamboo with a filling of sweet red bean paste.

Kibi dango

Dango (団子)

Kibi dango are seemingly easy. Their only flavorings are sugar and a dusting of millet flour and characterised by its round shape and springy texture.

Popular dango rankings

Dango (団子)
出典:農林水産省Webサイト
  1. Mitarashi
  2. Strained bean paste
  3. Soybean flour
  4. Nori roll
  5. Zunda (green soybeans)
  6. Tsubuan

Why Japanese eat dango at ohanami?

Dango (団子)

Later within the Edo period, the custom of atypical people in Edo eating dango while having fun with cherry blossom viewing began to spread. The explanation for the spread isn’t clear, but one theory is that dango shops began selling this dish through the cherry blossom viewing season. 

The “hanami dango” are indispensable for cherry blossom viewing since it has different meanings. Essentially the most famous theory is that the three colors of dumplings represent the season. The “red” is the color of cherry blossoms or the sun and means “spring”. “White” means “winter” with snow. And “green” is fresh green and “summer”. There’s also a theory that every one three colors have auspicious meanings and that it’s a food that carries good luck and might ward off evil spirits.

Where to purchase Dango

Mosuke Most important Store (茂助だんご本店)

Even in Tsukiji, Mosuke Dango is the primary name that involves mind in the case of stylish souvenirs. Sometimes greater than 2,000 may be sold out within the morning, and you should purchase even one piece of their flagship dish. Along with traditional craftsmanship, only the contracted farmers in Hokkaido make the azuki beans. Also they are particular about grinding domestically produced Koshihikari rice at the shop.

Address: 3-6-1 Ginza, Chuo-ku, Tokyo
Phone number: 036-633-0873
Hours open: [Mon-Sat] 6:30-15:00 Closed on Wednesday and Sunday
Website: https://www.mosukedango.com/

Kameya Awagi (亀屋粟義)

“Kameya Awayoshi”, which has a store near Shimogamo Shrine in Kyoto, is claimed to be the originator of mitarashi dango and known amongst dango lovers. A dango (dumpling) shop with an extended history, founded by Toyotomi Hideyoshi’s Kitano tea ceremony. Their dango here has a fragile taste with loads of sauce that isn’t too sweet and has no unpleasant taste. 

Address: 53 Shimogamo Matsunoki-cho, Sakyo-ku, Kyoto-shi, Kyoto
Phone number: 075-791-1652
Hours open: 9:00 to 19:00 (Last order 18:30); Closed holiday: Wednesday
Website: https://tabelog.com

Goken-uiro Most important Store (五条本店)

“Goken uiro Most important Store”, which has a store in Gojo, Kyoto, was founded in 1855. It’s a long-established store in Kyoto that boasts a history of over 160 years as a uiro speciality store and has won quite a few prestigious awards. The “Ootama Mitarashi Dango”, which is a well-liked souvenir, is a dish that shines with the kneading technique that’s indispensable for Uiro. The sauce isn’t too sweet, and the aroma of the soy sauce will satisfy your appetite

Address: 18-1 Gojobashi, Higashiyama-ku, Kyoto
Phone number: 075-561-6101
Hours open: [Mon-Sun] 9:00-17:00
Website: http://www.gokenuiro.jp/

Final Thoughts

Dango (団子)

All yr long, people in Japan devour sweet rice dumplings called dango. They’re a really remarkable treat due to their chewy texture and number of flavours. They’re a typical Japanese treat which are fairly casual and atypical and go particularly well with matcha tea and green tea. The feel is what distinguishes this Japanese dessert as unique. Even though it is firm and toothsome, it’s chewy, tender, and soft.

You possibly can try other dango here and in case you’re in search of one other sort of wagashi or Japanese sweets, we’ve got you all covered.

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