Dango
Dango ( Japanese 団 子 , also: だ ん ご ) is the Japanese word for lump . Probably the best-known type of dango are steamed balls made from mochiko ( rice flour ) and water , which are often served with green tea together with various types of topping . The word dango can also refer to other spherical foods such as meatballs or the like.
Dango are eaten all year round, but in different variations on different occasions or times of the year. Dango are often served skewered on a wooden skewer ( kushidango ). A variant of the dango comes from Hokkaidō and is made from potato flour and then coated with shōyu ( soy sauce ) and baked.
1999 saw the Dango as a result of the publication of a song called Dango 3-kyōdai ("The 3 Dango Brothers") a great boom. The title is a play on words that alludes to the tango genre . The CD single was sold over 2.9 million times, making it number 3 among the bestsellers in the period from 1968 to 2006.
Types of dangos
There are many different types of Dango , the names of which mostly depend on the respective topping or the taste.
- An : An-Dango are coated with azuki bean paste. Shiroan , a sweet paste made from white beans, isvery rarely used instead of anko. “An-Dango” is the most popular of all dango varieties in Japan.
- Botchan Dango (坊 っ ち ゃ ん 団 子): Matsuyama specialty with three dango of different colors. One is colored with anko , one with egg yolk and one with matcha .
- Goma : Dango with sesame seeds . It tastes both sweet and salty.
- Kinako (黄粉 ): Toasted soybean meal.
- Mitarashi Dango (み た ら し 団 子 ): A syrup made from soy sauce , sugar and starch . Children especially like this type of dango .
- Nori : Dango with dried and seasoned nori.
