about dango

It 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 Hokkaido is made from potato flour and baked with shoyu (soy sauce).
There are many different varieties of dango which are usually named after the various seasonings served on or with it.
· Anko: Commonly known as (sweetened) red bean paste, while ingredients other than azuki are used on rare occasions. An-Dango is the most popular flavor in Japan.
· Chadango: Green-tea flavored Dango.
· Bocchan dango: Dango that has three colors. One is colored by red beans, the second by eggs, and the third by green tea.
· Chichi dango: Slightly-sweet light treats usually eaten as a dessert.
· Hanami dango: Also has three colors, Hanami dango is traditionally made during Sakura-viewing season. Hence the name Hanami (Hanami means "flower viewing"; hana meaning "flower", and mi meaning "to see").
· Goma: sesame seeds. It is both sweet and salty.
· Kinako: A toasted soy flour.
· Kushi dango: Dango held by a skewer
· Mitarashi: Covered with a syrup made from shouyu (soy sauce), sugar and starch.
· Teppanyaki: Dango on a skewer with a tangy teppanyaki taste.

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