π‘
Dango
Japanese rice flour dumpling
Dango (ε£ε)[1] is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (δΈ²ε£ε)). Generally, dango comes under the category of wagashi, and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons.
Mitarashi dango | |
| Type | Sweets, Dumpling |
|---|---|
| Place of origin | Japan |
| Main ingredients | Rice flour |
The many different varieties of dango are usually named after the various seasonings served on or with it.[2]
Popular dango
- Anko dango (γγγε£ε) is commonly covered with sweetened red bean paste; ingredients other than azuki are used on rare occasions. Other toppings for anko include zunda (γγγ ) made from edamame paste and kurumi (walnut) paste.
- Cha dango (θΆε£ε) is green tea (matcha) flavored dango.[3]
- Shoyu dango (ι€ζ²Ήγ γγ) is a kind of baked dango (yaki dango (ηΌγε£ε)) and is seasoned with soy sauce. Furthermore, the one wrapped with nori is called isobe dango (η£―θΎΊε£ε).
- Hanami dango (θ±θ¦γ γγ) also known as sanshoku dango (δΈθ²ε£ε) is eaten during hanami. It has three colors (pink, white and green), and is traditionally made during sakura-viewing season, hence the name (hanami means "flower viewing"; hana meaning "flower", and mi meaning "to see"). The order of the three colored dumplings is said to represent the order in which cherry blossoms bloom. Pink represents cherry buds, white represents cherry blossoms in full bloom, and green represents leafy cherry blossoms after they have fallen.
- Kibi dango (γγ³ε£ε) is made with millet flour. This variety is prominently featured in the tale of MomotarΕ, a folkloric Japanese hero, who offers the rounded ball (not skewered) to three talking animals in exchange for their aid in fighting demons.
- Kinako dango (γγͺγε£ε) is made with toasted soy flour.
- Kusa dango or yomogi dango (θε£ε or γγγε£ε) is mixed leaves of yomogi, like kusa mochi. It is often covered with anko.
- Mitarashi (γΏγγγε£ε) is covered with a syrup made from shouyu (soy sauce), sugar, and starch.
- Sasa dango (η¬Ήε£ε) is produced and eaten primarily in Niigata Prefecture. Sasa dango has two varieties: onna dango and otoko dango. Onna dango (literally "female dango") is filled with anko, while the otoko dango (literally "male dango") is filled with kinpira. The dango is wrapped in leaves of sasa for the purpose of preservation.
- Shiratama dango (η½ηγ γγ) is eaten in anmitsu or mitsumame.
- Tsukimi dango (ζθ¦γ γγ) is white dango to eat during Tsukimi. It is traditionally made during autumn full moon (Mid-Autumn Festival).
Various other dango
- Botchan dango (εγ£γ‘γγε£ε) has three colors. One is colored by red beans, the second by eggs, and the third by green tea. Botchan dango is a product name of Ehimeβs miyagegashi, which was named after Natsume SΕsekiβs novel Botchan.
- Chichi dango (δΉ³ε£ε) is a slightly sweet, light treat usually eaten as a dessert.
- Denpun dango (γ§γγ·γε£ε) from Hokkaido is made from potato flour and baked with sweet boiled beans.
- Kuri dango (ζ γ γγ) is coated in chestnut paste.
- Niku dango (θε£ε) is a type of Japanese meatball.[4] Chicken niku dango is called tsukune, served on a skewer.
A common Japanese proverb "hana yori dango" (θ±γγε£ε, literally, "dango rather than flowers") refers to a preference for practical things rather than aesthetics.
A hairstyle consisting of dango-like buns on either side of the head is sometimes known as odango.
Dorodango is a Japanese art form in which earth and water are molded to create a delicate, shiny sphere, resembling a billiard ball.
BΓ‘nh hΓ²n is a specialty dessert of Phan Thiet. The cake is made from tapioca flour, coconut, roasted peanuts, salt and sugar. When finished, it is rolled over shredded coconut and skewered like Japanese dango.
The Unicode emoji character π‘ is used to resemble hanami dango. The character was introduced in October 2010.[5]
- 倧θΎζ 第δΈηγγ γγγε£εγγ- γ³γγγ³γ― 2020εΉ΄4ζ3ζ₯ι²θ¦§
- Rachel (April 14, 2008). "Dango Digest: A Thorough Look at Japanese Dumplings, Part Two". theanimeblog.com. Archived from the original on 2008-09-15.
- "Wagashi: Chadango and Minazuki". June 29, 2008. Retrieved 2009-03-28.
- "Niku Dango - Sumo Kitchen". Sumokitchen.com. Retrieved 21 December 2017.
- "Unicode Character 'DANGO' (U+1F361)". Fileformat.info. Retrieved 2017-03-02.