The Dango
Before my first trip to Japan, I made a list of all the foods I wanted to make sure I tried. I had your typical ramen, sushi, gyoza, and onigiri; however, sitting at the top of my list was a little round-shaped dessert on a skewer called dango! I had no idea what it was, where to get it, or even what it would taste like, I just knew I needed to have it thanks to a song that played at the end of an anime called Clannad.
During my visit, dango quickly became my favorite go-to sweet and I can tell you now that it’s an absolute must-have on your next trip to Japan! With its rich history dating back hundreds of years ago and its unique seasonal flavors sold year-round in addition to regional varieties, there are plenty of delicious options for you to try! So let’s all learn as much as we can about this amazing treat together!
Grilling Dango-Photo by: Fujinami in Kyoto
Dango throughout History
While it has evolved throughout the years and its specific origins seem to be in debate, it is believed that one of the original dango was created out of a mixture of rice porridge and nuts ground into a fine meal and shaped into the circular shape we know today! The five rice dumplings on a skewer were meant to resemble a person, with the top dumpling representing the head, the following two arms, and the last two a person’s legs.
In more recent history, it is said the most common modern-day dango, also known as mitarashi dango, was created in Kyoto and sold in a small tea shop called Kamo Mitarashi Chaya. They say that an Emperor visited the Shimogamo Shrine and while cleansing his hands in the mitarashi (purifying water at the entrance of the shrine), he saw five bubbles which the mitarashi dango was then named and designed after.
And though in each of these stories, they placed five dango on the skewer, a skewer most commonly contains anywhere from three to five dangos a piece. In addition, some variations of dango are not served on a skewer at all.
Plain Dango-Photo by:ふじ乃 in Kawagoe
Dango vs. Mochi
During my first visit, while I was trying every dango stand I could possibly find, I was a little confused about the difference between mochi and dango. I thought that dango was just mochi on a skewer; however, that is not the case!
Mochi is made from mochigome (glutinous rice) which is steamed then pounded until stretchy! Dango, on the other hand, is made by mixing rice flour with water and then boiling each dango after they’ve been shaped. Mochi is also a little softer, which makes it harder to hold a specific shape. In addition, mochi can also be filled with things such as red bean paste.
Popular Dango
With so many variations of dango, including dango covered in chocolate and topped with sprinkles, it’s impossible for me to cover them all! Therefore, I will only focus on five of the most popular kinds.
Mitarashi Dango-Photo by: 黒門三都屋 in Osaka
Mitarashi Dango
This is the most common flavor and is easily recognizable by its sweet soy glaze that spills off each dango! Not only that but combined with its slight char gives for a delicious blend of flavors available all year round! (You can read more about it here).
Hanami Dango-Photo by: 黒門三都屋 in Osaka
Hanami Dango
You might recognize these dango from the emoji on your phone 🍡! Hanami directly translates to ‘flower viewing’ and is the word used for cherry blossom viewing. That means these colorful dango are enjoyed during the springtime and sakura season! Now the question is, why are they colored pink, white, and green and why are they stacked in that particular order? While there are many interpretations, it seems there are two that are considered the most popular. The first is that the colors symbolize the life cycle of cherry blossoms, and the second represents the change in seasons with pink depicting the cherry blossoms, white the snow that has passed, and green the grass/buds that are to come.
Anko Dango-Photo by: 追分だんご in Shinjuku
Anko Dango
Anko, or red bean paste, is a popular paste used commonly as a filling in Japanese snacks such as taikyaki, anpan, and mochi! However, in the case of anko dango, it is thickly brushed on top adding a whole new texture and flavor to your dessert!
Kinako Dango-Photo by: Hakato//yamadaya in Fukuoka
Kinako Dango
One of my personal favorites is kinako dango! Kinako is translated as roasted soybean flour and in this case, each dango is covered in it! This gives each one the flavor of roasted peanuts and is absolutely delicious!
Tsukimi Dango-Photo by: ふじ乃 in Kawagoe
Tsukimi Dango
Tsukimi (also Otsukimi) translates to ‘moon-viewing’ and is a holiday celebrating the Harvest Moon in Japan. It takes place on the 15th day of the 8th month on the lunar calendar so it usually lands somewhere in September or early October. Because the festival takes place on the 15th day, tsukimi dango is displayed on a special tray stacked with 15 plain dango in a pyramid! In some cases, the top dango is even colored yellow to represent the Harvest Moon!
My first dango-Photo by: Chika + Ami
Where Can I Find Dango?
Now I’m sure you are wondering where exactly you can find these delectable treats. And the answer is that these sweet rice dumplings can be found all over Japan! You can buy them at street vendors/food stalls some who may be grilling them or even toasting them around a fire, wagashi shops, festivals, supermarkets, and even at the local conbini! So no matter where you turn on your trip you’re sure to find one to feed your cravings and your stomach! Thanks to Clannad, I will never take a trip to Japan without eating dango, and neither should you!
Come try one of the Cutest and Sweetest foods in Tokyo on our CRAZY CUTE KAWAII FOOD TOUR!
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