Dango
Dango (団子, Dango?) is a Japanese dumpling made from mochiko (rice flour), related to mochi. It is often served with green tea.
Dango are eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer. One variety of dango from Hokkaidō is made from potato flour and baked with shoyu (soy sauce).
But I would like to focus on the Mitarashi Dango, which is Japanese dumpling soaked in soya sauce, sugar and salt syrup. It’s like a perfect marriage of sweet and savory and I can see why it’s loved so much. However, to the western palate, it might take a bit of a getting used to. If a taste for salty-sweet is acquired, you’ll find Mitarashi Dango to be an excellent dessert.
I found an excellent recipe for dango from one of my favorite food blogs of all time: Just Hungry.
If you wanna know how to make Mitarashi Dango at home, follow this link: Mitarashi Dango, rice dough dumpling with sweet salty sauce.
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