The dango is wrapped in leaves of sasa for the purpose of preservation.Ī common Japanese proverb “Hana yori dango” ( 花より団子 ?, literally, “dumplings rather than flowers”) refers to a preference for practical things rather than aesthetics.ĭango is used internationally amongst go players as a derogatory term for an inefficient, dumpling-like cluster of stones in a go game. Sasa dango has two varieties: "Onna Dango" and "Otoko Dango." Onna Dango (literally "Female Dango") is filled with anko, while the otoko dango (literally "Male Dango") is filled with kinpira. Sasa dango: Dango that is produced and eaten primarily in Niigata Prefecture.Teppanyaki: Dango on a skewer with a tangy teppanyaki taste.Mitarashi: Covered with a syrup made from shouyu (soy sauce), sugar and starch.Kibi dango: Dango made with millet flour.Hence the name Hanami ( Hanami means "flower viewing" hana meaning "flower", and mi meaning "to see"). Hanami dango: Also has three colors, Hanami dango is traditionally made during Sakura-viewing season.Chichi dango: Slightly-sweet light treats usually eaten as a dessert.One is colored by red beans, the second by eggs, and the third by green tea. Bocchan dango: Dango that has three colors.Anko: Commonly known as (sweetened) red bean paste, while ingredients other than azuki are used on rare occasions.There are many different varieties of dango which are usually named after the various seasonings served on or with it.
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