Dango is one of the most well-known wagashi (Japanese sweets) ever created. It is round. Sticky rice flour dumplings are served on a bamboo skewer. Every skewer usually has three to five dango balls on it. Red bean paste or additional toppings, such as a sweet soy sauce syrup, are frequently applied. It is soft and chewy, and they are well-deserving of their reputation as a Japanese snack. The best part about dango is that it’s a great portable street snack thanks to its punctured lollipop-like stick!
The first dango is supposed to have been created at Kyoto’s Kamo Mitarashi tea house, close to the Shimogamo Shrine. The likeness of the dumplings to the bubbles formed by the purifying water, the Mitarashi River, which flows at the shrine’s entrance, is supposed to have inspired the name of these treats. Initially, the mitarashi dango was served skewered with five pieces, the top one representing the head, the next two represent the arms, and the last two representing the legs. This famous Japanese sweet is also for ball-shaped foods, meatballs, and seed balls, known as Nike dango and tsuchi dango. Various family crests, such as the Inaba-Dango crest, contain skewered dango.
What is Dango?
A traditional Japanese dumpling consisting of sticky rice, sugar, and water is known as dango. The uniqueness of this dish lies in its shape since it is kneaded into small balls and fried till done. After cooling in water, they’re skewered on a wooden skewer like a kebab. Some of the variants are also available with a dipping sauce. These balls are typically white, yellow, pink, or green, depending on the ingredients used: strawberries, green tea, egg, etc. However, because the combinations are limitless, there are many different types of dango. In addition, like other wagashi, it is generally served with green tea.
It is a Japanese word that refers to a wide range of boiling sweets. They belong to the waggish category, which encompasses the entire variety of Japanese sweets. The majority of it is produced with little balls of glutinous rice flour and water shaped into dumplings and boiled until firm. Sweet or savory sauces and optional add-ons like bean pastes and tea powder are used to flavor them. Spices or seeds can also be rolled into them.
What are the Types of Dango?
As previously stated, the types of dango differ depending on the components utilized in its preparation. The combinations produce a wide range of results but showing you all of them would take an extensive list. So, to put it more succinctly, these are the most popular:
Mitarashi Dango: This is the most well-known variety of dango because it is the most traditional. It is commonly found in stores and supermarkets. White balls are coated in sweet and sour syrup produced from soy sauce, sugar, and flour.
Anko Dango: The balls covered in azuki bean paste, known as Anko, distinguish this form of dango. It’s a prevalent variety that people of all ages love all around the country.
Tsukino Dango. This dish is made during the Jugoya festival when Japanese people observe the moon to remember the harvest. This dango’s name translates to “moon-viewing dumplings.” The dumplings are white, representing the moon’s color, and are served on a pyramid-shaped platter. Isn’t it nice to enjoy the moon with these delectable morsels?
Bocchan Dango: This variety consists of three different colors and flavors: red (from the azuki beans), yellow (from the egg), and green (from the green tea).
Hanami Dango: Traditionally, this style of dango was prepared during the sakura blossom viewing season. It comes in three colors that resemble cherry blossoms: pink, green, and white. This dango’s balls are typically strung on a bamboo stick. These pastel colors, of course, make it the ‘cutest’ variation.
Salted dango: There are also salted dango, usually coated with teriyaki sauce or wrapped in nori seaweed.
- Joshsinko is usually used for making dango, Kashiwa Mochi, and Zenzai (Oshiruko)
- It is chewy in texture compared to Shiratamako (glutinous rice flour).
- Grown in Japan, Made in Japan
Can you Eat Dango Frozen?
Although Mitarashi Dango is simple to make, getting the proper soft mochi texture can be difficult. Frozen Mitarashi Dango eliminates the guessing and increases cooking efficiency. Thaw in the refrigerator and serve for consistently soft and delicious Mitarashi Dango!
- Tips: You can find a Rhenoplos Egg and carry it back to Camp 1 in the Sandy Plains “Rhenopolos Den” in sector 11.
- This can only be done at Low Rank.
- The Rhenoplos Egg will show up as “Herbivore Egg” when you pick it up at Low Rank.
What is the Flavor of Dango?
The flavor of plain dango balls is similar to that of sweet rice. It may appear not very interesting, but the texture of this Japanese treat is what sets it apart. Tender, chewy, soft but firm, and toothsome. Some dangers include a sweetened black sesame paste, sweet soy sauce, or Anko topping (sweet red bean paste). Three to five dumplings (traditionally five) are arranged and glazed with sweet soy sauce on a skewer. Mitarashi Dango appeals to me because of its contrasting textures and flavors. The chewy dumplings are mildly sweet, and the grilling gives them a tinge of burn.
What are the Ingredients in Dango?
It isn’t bad compared to other desserts, but it’s not the best choice for weight loss because it’s high in sugar. It isn’t the healthiest dessert option because it’s high in carbohydrates and barely fills you up.
Due to its high sugar content, it is not the healthiest dessert for dieters. It is not the healthiest dessert option because it is high in carbohydrates and barely fills you up. It isn’t the most OK diet food, but that doesn’t mean you can’t eat it if you’re trying to lose weight!
Tip: Understand the Ingredients in Dango
The many constituents in Dango and what each of these unique elements means will be covered in this first section. When trying to lose weight, understanding what goes into the food you eat can go a long way toward helping you understand why some meals can sabotage your efforts.
Japanese Glutinous Rice Flour-
- Rice flour is manufactured from rice starch and sifted to make it thinner, and it can be used as a wheat flour alternative.
- Although it includes the word “glutinous” in its name, it does not contain gluten and is given that name because of its sticky texture.
- Because it is high in calories and carbohydrates, Japanese Glutinous Rice Flour is not the healthiest ingredient to eat when trying to lose weight.
- This does not mean you should avoid all carbohydrates when trying to lose weight; nevertheless, carbohydrates are a quick energy source and do not keep you satisfied for long periods.
- Reduce the amount of rice flour you use in a recipe that asks for it to make it a lower-calorie dish.
- This was a completely unexpected addition to a dessert.
- Tofu is made from solidified soy milk and has a bouncy yet firm texture.
- Despite its simple appearance, tofu absorDespite its simple appearance full flavors and gives Dango its unique and fascinating texture, ponent distinguishes dango from mochi.
- There are 80 calories in one serving of tofu (100 grams), with 5 grams of fat, 2 grams of carbs, and 8 grams of protein.
Although tofu is not the most acceptable source of protein due to its excellent fat content, it is still a low-calorie food high in calcium and iron. Tofu as a meat substitute is one of the best protein sources for vegans and vegetarians on a meatless diet.
- Another element in Dango is sugar, which should always be consumed in moderation when reducing weight.
- Sugar adds a lot of extra calories and carbohydrates to your meals, so it’s crucial to avoid overeating if you’re trying to lose weight.
- Sugar’s problem is that it doesn’t always help you feel fuller, and because it raises your insulin levels, it can make you even hungrier than before.
- We don’t want to suppress our appetites for too long because it will make our diet intolerable and unsustainable, so don’t eliminate sweets from your diet.
- Instead, consume sugar in moderation and consume fewer fatty and sugary meals to enjoy sweet delights while ingesting fewer calories.
- Finally, depending on the type of dango, there are a variety of delicious toppings to choose from.
- The nutritional content for dango varies drastically depending on the topping you use.
- Red bean filling, peanut powder, soy sauce, and coconut are standard dango toppings.
- Some of these toppings are extremely heavy in sugar and carbohydrates, and they can significantly increase the number of calories in this dessert.
- In the next section, we’ll go through the various types of dangers and the nutritional information that comes with them.
The origins of dango can be traced to a Kyoto tea establishment. Kamo Mitarashi was the name of this teahouse, which was near the Shimongan Shrine. The sweet’s name, “mitarashi dango,” is supposed to be derived from the similarity of the balls to the bubbles in the water of the Matarashi River, which runs by the shrine’s entrance. It is a sweet that can be enjoyed all year. However, certain types are only consumed during specific events or specific seasons. Tsukino dango, for example, is primarily consumed during the Jugoya festival. The truth is, dango is seasonal and can be found at street food carts at any time of year.
The original dango was shaped like a human body, with five pieces arranged across a wooden skewer, each symbolizing a different body part. The head was the first ball, the arms were the second and third, and the legs were the fourth and fifth. These balls were white and had a sticky but tasty soy sauce coating!