Dango

Dango (団 子jap, also:だんご) is the Japanese word for dumpling. The best-known type of dango are balls made ​​of steamed mochiko (rice flour ) and water that are often served along with different varieties of flooring to green tea. The word Dango can also refer to other spherical dishes such as meatballs or similar.

Dangos be throughout the year, but on different occasions or seasons eaten in different variants. Dangos are often on a wooden skewer skewered ( kushidango ) served. A variant of the Dangos comes from Hokkaido and is made from potato flour and then with shoyu ( soy sauce ) painted over and baked.

1999 saw the Dango a great boom following the release of a song called Dango 3 Kyodai - ( " The three dango brothers "). The title is a play on words, namely the "Tango" alludes to the music direction. The CD single sold over 2.9 million copies, reaching # 3 on the bestseller in the period from 1968 to 2006.

Types of Dangos

There are many different varieties of Dangos whose names are often determined by the respective surface or the flavor.

• An: An- Dango be wrapped with Azukibohnenpaste. Very rarely, a sweet paste is shiroan this place Anko also, used of white beans. "An- Dango " is in Japan by all Dangosorten the most popular.
• Botchan Dango (坊っちゃん 団子): specialty from Matsuyama with three Dangos different color. One is with Anko, another with egg yolk and the last with Matcha colored.
• Goma: Dango with sesame seeds. It tastes both sweet and savory.
• Kinako (黄粉): Toasted soybean meal.
• Mitarashi Dango (みたらし 団子): A syrup made from soy sauce, sugar and starch. Kids especially like this kind of Dango.
• Nori: Dango with dried and seasoned nori.