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Dango is a Japanese dumpling made from rice powder. It is sticky and
filling. Some popular flavors are An (bean jam), Mitarashi (syrup made from
soy sauce and sugar), Kinako (soybean powder), Nori (laver), Goma (ground
sesame). It is often served with green tea.
Dango is eaten in all seasons. Three to four Dango are often served on
a skewer. In Hokkaido, Dango made from potatoes exists. This type is baked
with soy sauce.
In 1999, Dango became a boom in Japan. A song entitled
"Dango-san-kyoudai" (three brothers of Dango) was released and a craze for
eating Dango developed at that time.
Different types of Dango include:
- An - Very sweet. An-Dango is the most popular flavor in Japan.
- Mitarashi - Popular with children.
- Kinako - Recently Kinako has been identified as a healthy food.
- Nori - Japanese eat Nori in daily life. Usually they eat it
with rice, but they also use it with Dango.
- Goma - Goma is also remarked as a healthy food. It is both
sweet and salty.
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