What is Dango?

Dango is a Japanese term that applies to many varieties of cooked confectionery. They create one category Wagashi , a general word involving a wide range of Japanese sweets. Most dango is made of small balls of sticky rice flour and water that form into dumplings and immerses in boiling water until it is solid. They are flavored with sweet or spicy sauces and optional accessories from bean traps to tea powder. They can also be rolled in spices or seeds.

Mitarashi Dango is widely considered to be the original version. These are ordinary dumplings that are sophisticated, grilled and drizzled with sweet soy or Tepanyaki sauce. The term "Mitarishi" refers to the water pelvis outside the Shinto temples, where believers wash their hands to cleanse before, and Mitarasi Dango is likely to follow their origin to centuries -old shintal practice of leaving the temple offers for the gods. Stalls sell these sweetness Famous features of many JapaneseShinto shrine until the beginning of the 21st century. While some patrons still buy a dessert for offer, it is also consumed as a snack. The more sticky rice is, the better and denser the final product.

rolling flour in sesame seeds produces goma dango and the spice of black sesame paste - either as a sauce or an additive - yields gomasuri dango . Zunda Dango is produced by adding green soy paste before cooking, while anko dango is produced with red beans. Vapor the rice in bamboo leaves.

The variety that the chef decides to produce depends in many cases on personal taste, but can also be dictated by a calendar. Some are seasonal and some are made to celebrate regional or national festivals. For example HanamiDango is traditionally produced in the spring to match the festivals of the cherry blossom. andagi Dango There are regular features in the summer in the summer obon , especially in the south of Japan, and tsukimi Dango are the national favorite for the Moon Festival in early autumn.

While traditional varieties are firm, increasingly and more modern chefs - especially those outside Japan - have accepted creative freedoms with ingredients using flavor and additives that are seasonally and regionally available. Fruits, nuts and local spices are among things that can be added to provide more personal taste.