Dango Digest: A Thorough Look at Japanese Dumplings, Part One

Published: April 10, 2008, 10:11 am

Tags: japanese recipes, anko, dango, dango recipes, j cuisine, j food, japanese candy, japanese confections, japanese cooking, japanese cuisine, japanese desserts, japanese food, japanese recipe, japanese sweets, mugwort, recipes, sakura, shiro an, sweets, wagashi, wagashi recipes

When you’re having fun on the go and you’re looking for snackage, food which is as mobile as you is always a good thing. In Japan, country of a thousand festivals, food mobility is an important factor to enjoying the celebrations. Many festival snacks come in ball form (takoyaki), on a stick (yakitori) or both, making carrying around your food without making a mess easy. These two snack attributes are best personified in a treat almost as old as the festivals: dango. Dango are dumplings which can be either savory or sweet and are often, but not always, served on a bamboo skewer. Savory dango are many times covered in some type of soy-based sauce, which can either be sweet, salty or both, and can be served with nori sprinkled on top or completely wrapped in a sheet of seaweed. There’s an incredible variety of sweet dessert-style dango, which makes the amount of savory varieties pale in comparison. Sweet dango can be filled, topped or crafted with all manner of

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