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{{Short description|Japanese rice flour dumpling}}
{{Short description|Japanese rice flour dumpling}}
{{Other uses}}
{{Other uses}}
{{more citations needed|date=March 2013}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{Infobox prepared food
{{Infobox food
| name = ''Dango''
| name = ''Dango''
| image = Mitarashi dango by denver935.jpg
| image = Mitarashi dango by denver935.jpg
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}}
}}
[[Image:Preparing mitarashi dango Mino Gifu.JPG|thumb|right|''Yaki dango'' being prepared]]
[[Image:Preparing mitarashi dango Mino Gifu.JPG|thumb|right|''Yaki dango'' being prepared]]
{{nihongo|'''''Dango'''''|[[wikt:団子|団子]]|}}<ref>[https://kotobank.jp/word/%E5%9B%A3%E5%AD%90-94993#E5.A4.A7.E8.BE.9E.E6.9E.97.20.E7.AC.AC.E4.B8.89.E7.89.88 大辞林 第三版「だんご〔団子〕」]- [[コトバンク]] 2020年4月3日閲覧</ref>
{{nihongo|'''''Dango'''''|[[wikt:団子|団子]]|}} is a [[Japan]]ese [[dumpling]] made from [[rice flour]] mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making [[mochi]], which is made after steaming glutinous rice. ''Dango'' is usually finished round shaped, three to five ''dango'' are often served on a [[skewer]] (skewered ''dango'' pieces called {{nihongo|''kushi-dango''|串団子}}). Generally, ''Dango'' comes under the category of [[Wagashi]], and is often served with [[green tea]]. It is eaten year-round, but the different varieties are traditionally eaten in given seasons.
is a Japanese [[dumpling]] made from [[rice flour]] mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making [[mochi]], which is made after steaming glutinous rice. ''Dango'' is usually finished round shaped, three to five ''dango'' are often served on a [[skewer]] (skewered ''dango'' pieces called {{nihongo|''kushi-dango''|串団子}}). Generally, ''dango'' comes under the category of [[wagashi]], and is often served with [[green tea]]. It is eaten year-round, but the different varieties are traditionally eaten in given seasons.


==Types==
==Types==
The many different varieties of ''dango'' are usually named after the various seasonings served on or with it.<ref>{{cite web |url=http://theanimeblog.com/japanese-recipes/dango-digest-a-thorough-look-at-japanese-dumplings-part-two/ |title=Dango Digest: A Thorough Look at Japanese Dumplings, Part Two |author=Rachel |date=April 14, 2008 |url-status=dead |archive-url=https://web.archive.org/web/20080915030817/http://theanimeblog.com/japanese-recipes/dango-digest-a-thorough-look-at-japanese-dumplings-part-two/ |archive-date=2008-09-15 |website=theanimeblog.com}}</ref>
The many different varieties of ''dango'' are usually named after the various seasonings served on or with it.<ref>{{cite web |url=http://theanimeblog.com/japanese-recipes/dango-digest-a-thorough-look-at-japanese-dumplings-part-two/ |title=Dango Digest: A Thorough Look at Japanese Dumplings, Part Two |author=Rachel |date=April 14, 2008 |url-status=dead |archive-url=https://web.archive.org/web/20080915030817/http://theanimeblog.com/japanese-recipes/dango-digest-a-thorough-look-at-japanese-dumplings-part-two/ |archive-date=2008-09-15 |website=theanimeblog.com}}</ref>

===Popular dango===
===Popular dango===
*{{nihongo|''[[Red bean paste|Anko]] dango''|あんこ団子}} is commonly covered with sweetened [[red bean paste]]; ingredients other than ''[[azuki]]'' are used on rare occasions. Other kind of topping anko are {{nihongo|''Zunda''|[[:ja:ずんだ|ずんだ]]}} made from [[edamame]] paste and [[kurumi]] ([[walnut]]) paste.
*{{nihongo|''[[Red bean paste|Anko]] dango''|あんこ団子}} is commonly covered with sweetened [[red bean paste]]; ingredients other than ''[[azuki]]'' are used on rare occasions. Other toppings for anko include {{nihongo|''zunda''|[[:ja:ずんだ|ずんだ]]}} made from [[edamame]] paste and [[kurumi]] ([[walnut]]) paste.
*{{nihongo|''Cha dango''|茶団子}} is [[green tea]] flavored ''dango''.<ref>{{cite web|title=Wagashi: Chadango and Minazuki|url=http://kyotofoodie.com/wagashi-chadango-minazuki/|access-date=2009-03-28|date=June 29, 2008}}</ref>
*{{nihongo|''Cha dango''|茶団子}} is [[green tea]] (matcha) flavored ''dango''.<ref>{{cite web|title=Wagashi: Chadango and Minazuki|url=http://kyotofoodie.com/wagashi-chadango-minazuki/|access-date=2009-03-28|date=June 29, 2008}}</ref>
*{{nihongo|''[[Soy sauce|Shoyu]] dango''|醤油だんご}} is a kind of baked dango ({{nihongo|''Yaki dango''|焼き団子}}), and is seasoned with [[soy sauce]]. Furthermore, the one wrapped with [[nori]] is called {{nihongo|''Isobe dango''|磯辺団子}}.
*{{nihongo|''[[Soy sauce|Shoyu]] dango''|醤油だんご}} is a kind of baked dango ({{nihongo|''yaki dango''|焼き団子}}) and is seasoned with [[soy sauce]]. Furthermore, the one wrapped with [[nori]] is called {{nihongo|''isobe dango''|磯辺団子}}.
⚫
*{{nihongo|''Hanami dango''|花見だんご}} also known as {{nihongo|''sanshoku dango''|三色団子}} is eaten during [[hanami]]. It has three colors (pink, white and green), and is traditionally made during ''[[sakura]]''-viewing season, hence the name (''hanami'' means "flower viewing"; ''hana'' meaning "flower", and ''mi'' meaning "to see"). The order of the three colored dumplings is said to represent the order in which cherry blossoms bloom. Pink represents cherry buds, white represents cherry blossoms in full bloom, and green represents leafy cherry blossoms after they have fallen.
*{{nihongo|''Goma dango''|ごま団子}} is covered with [[sesame]] paste. It is both sweet and salty.
⚫
*{{nihongo|''Hanami dango''|花見だんご}} is {{nihongo|''sanshoku dango''|三色団子}} to eat during [[hanami]]. It has three colors (pink, green, white), and is traditionally made during ''[[sakura]]''-viewing season, hence the name (''Hanami'' means "flower viewing"; ''hana'' meaning "flower", and ''mi'' meaning "to see").
*{{nihongo|''[[kibi dango (millet dumpling)|Kibi dango]]''|[[:ja:吉備団子|きび団子]]}} is made with [[millet]] flour. This variety is prominently featured in the tale of [[Momotarō]], a folkloric Japanese hero, who offers the rounded ball (not skewered) to three talking animals in exchange for their aid in fighting demons.
*{{nihongo|''[[kibi dango (millet dumpling)|Kibi dango]]''|[[:ja:吉備団子|きび団子]]}} is made with [[millet]] flour. This variety is prominently featured in the tale of [[Momotarō]], a folkloric Japanese hero, who offers the rounded ball (not skewered) to three talking animals in exchange for their aid in fighting demons.
*{{nihongo|''[[Kinako]] dango''|きなこ団子}} is made with toasted soy flour.
*{{nihongo|''[[Kinako]] dango''|きなこ団子}} is made with toasted soy flour.
*{{nihongo|''Kusa dango'' or ''Yomogi dango''|草団子 or よもぎ団子}} is mixed leaves of [[Yomogi]], like [[Kusa mochi]]. It is often covered with ''[[red bean paste|anko]]''.
*{{nihongo|''Kusa dango'' or ''yomogi dango''|草団子 or よもぎ団子}} is mixed leaves of [[yomogi]], like [[kusa mochi]]. It is often covered with ''[[red bean paste|anko]]''.
*{{nihongo|''[[Mitarashi dango|Mitarashi]]''|[[:ja:みたらし団子|みたらし団子]]}} is covered with a syrup made from ''[[soy sauce|shouyu]]'' (soy sauce), [[sugar]], and [[starch]].
*{{nihongo|''[[Mitarashi dango|Mitarashi]]''|[[:ja:みたらし団子|みたらし団子]]}} is covered with a syrup made from ''[[soy sauce|shouyu]]'' (soy sauce), [[sugar]], and [[starch]].
*{{nihongo|''Sasa dango''|[[:ja:笹団子|笹団子]]}} is produced and eaten primarily in [[Niigata Prefecture]]. ''Sasa dango'' has two varieties: ''onna dango'' and ''otoko dango''. ''Onna dango'' (literally "female dango") is filled with [[red bean paste|anko]], while the ''otoko dango'' (literally "male dango") is filled with ''[[kinpira]]''. The ''dango'' is wrapped in leaves of [[Sasa (plant)|sasa]] for the purpose of preservation.
*{{nihongo|''Sasa dango''|[[:ja:笹団子|笹団子]]}} is produced and eaten primarily in [[Niigata Prefecture]]. ''Sasa dango'' has two varieties: ''onna dango'' and ''otoko dango''. ''Onna dango'' (literally "female dango") is filled with [[red bean paste|anko]], while the ''otoko dango'' (literally "male dango") is filled with ''[[kinpira]]''. The ''dango'' is wrapped in leaves of [[Sasa (plant)|sasa]] for the purpose of preservation.
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=== Various other dango===
=== Various other dango===
*{{nihongo|''Botchan dango''|[[:ja:坊っちゃん団子|坊っちゃん団子]]}} has three colors. One is colored by red beans, the second by eggs, and the third by green tea. ''Botchan dango'' is a product name of [[Ehime]]’s [[Miyagegashi]], which was named after [[Natsume Sōseki]]’s novel ''[[Botchan]]''.
*{{nihongo|''Botchan dango''|[[:ja:坊っちゃん団子|坊っちゃん団子]]}} has three colors. One is colored by red beans, the second by eggs, and the third by green tea. ''Botchan dango'' is a product name of [[Ehime]]’s [[miyagegashi]], which was named after [[Natsume Sōseki]]’s novel ''[[Botchan]]''.
*{{nihongo|''[[Chichi dango]]''|[[:ja:乳団子|乳団子]]}} is a slightly sweet, light treat usually eaten as a dessert.
*{{nihongo|''[[Chichi dango]]''|[[:ja:乳団子|乳団子]]}} is a slightly sweet, light treat usually eaten as a dessert.
*{{nihongo|''Denpun dango''|[[:ja:でんぷん団子|でんぷん団子]]}} from [[Hokkaido]] is made from [[flour#Other flours|potato flour]] and baked with sweet boiled beans.
*{{nihongo|''Denpun dango''|[[:ja:でんぷん団子|でんぷん団子]]}} from [[Hokkaido]] is made from [[flour#Other flours|potato flour]] and baked with sweet boiled beans.
*{{nihongo|''Kuri dango''|栗だんご}} is coated in chestnut paste.
*{{nihongo|''Kuri dango''|栗だんご}} is coated in chestnut paste.
*{{nihongo|''[[Meatball|Niku dango]]''|[[:ja:肉団子|肉団子]]}} is a type of Japanese [[meatball]].<ref>{{cite web|url=http://www.sumokitchen.com/JapaneseRecipes/niku-dango/|title=Niku Dango - Sumo Kitchen|website=Sumokitchen.com|access-date=21 December 2017}}</ref> Chicken ''Niku dango'' is called ''[[Tsukune]]'', served on a [[skewer]].
*{{nihongo|''[[Meatball|Niku dango]]''|[[:ja:肉団子|肉団子]]}} is a type of Japanese [[meatball]].<ref>{{cite web|url=http://www.sumokitchen.com/JapaneseRecipes/niku-dango/|title=Niku Dango - Sumo Kitchen|website=Sumokitchen.com|access-date=21 December 2017}}</ref> Chicken ''niku dango'' is called ''[[tsukune]]'', served on a [[skewer]].
{{Gallery
{{Gallery
|File:Hanami_Dango.jpg|''[[Hanami]] dango''
|File:Hanami_Dango.jpg|''[[Hanami]] dango''
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''[[Dorodango]]'' is a Japanese art form in which earth and water are molded to create a delicate, shiny sphere, resembling a billiard ball.
''[[Dorodango]]'' is a Japanese art form in which earth and water are molded to create a delicate, shiny sphere, resembling a billiard ball.

== In Vietnam ==
'''Bánh hòn''' is a specialty dessert of [[Phan Thiet]]. The cake is made from tapioca flour, coconut, roasted peanuts, salt and sugar. When finished, it is rolled over shredded coconut and skewered like Japanese dango.


==Unicode character==
==Unicode character==
The Unicode [[emoji]] character 🍡 is used to resemble [[Hanami]] dango. The character was introduced in October 2010.<ref>{{Cite web|url=https://www.fileformat.info/info/unicode/char/1f361/index.htm|title=Unicode Character 'DANGO' (U+1F361)|website=Fileformat.info|access-date=2017-03-02}}</ref>
The Unicode [[emoji]] character 🍡 is used to resemble [[hanami]] dango. The character was introduced in October 2010.<ref>{{Cite web|url=https://www.fileformat.info/info/unicode/char/1f361/index.htm|title=Unicode Character 'DANGO' (U+1F361)|website=Fileformat.info|access-date=2017-03-02}}</ref>


==See also==
==See also==
{{Commons category|Dango}}
{{Commons category|Dango}}
* ''[[Danja (food)|Danja]]''
* ''[[Gyeongdan]]''
* ''[[Jian dui]]''
* ''[[Jian dui]]''
* ''[[Wagashi]]'', traditional Japanese confectionery
* ''[[Wagashi]]'', traditional Japanese confectionery
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{{Dumplings}}
{{Dumplings}}


[[Category:Dumplings]]
[[Category:Japanese dumplings]]
[[Category:Japanese desserts and sweets]]
[[Category:Japanese rice dishes]]
[[Category:Japanese rice dishes]]
[[Category:Skewered foods]]
[[Category:Skewered foods]]
[[Category:Wagashi]]
[[Category:Wagashi]]
[[Category:Glutinous rice dishes]]
[[Category:Rice flour dishes]]

Latest revision as of 00:21, 2 May 2024

For other uses, see Dango (disambiguation).
Dango
Mitarashi dango
TypeSweets, Dumpling
Place of originJapan
Main ingredientsRice flour
Yaki dango being prepared

Dango (団子)[1] is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子)). Generally, dango comes under the category of wagashi, and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons.

Types[edit]

The many different varieties of dango are usually named after the various seasonings served on or with it.[2]

Popular dango[edit]

  • Anko dango (あんこ団子) is commonly covered with sweetened red bean paste; ingredients other than azuki are used on rare occasions. Other toppings for anko include zunda (ずんだ) made from edamame paste and kurumi (walnut) paste.
  • Cha dango (茶団子) is green tea (matcha) flavored dango.[3]
  • Shoyu dango (醤油だんご) is a kind of baked dango (yaki dango (焼き団子)) and is seasoned with soy sauce. Furthermore, the one wrapped with nori is called isobe dango (磯辺団子).
  • Hanami dango (花見だんご) also known as sanshoku dango (三色団子) is eaten during hanami. It has three colors (pink, white and green), and is traditionally made during sakura-viewing season, hence the name (hanami means "flower viewing"; hana meaning "flower", and mi meaning "to see"). The order of the three colored dumplings is said to represent the order in which cherry blossoms bloom. Pink represents cherry buds, white represents cherry blossoms in full bloom, and green represents leafy cherry blossoms after they have fallen.
  • Kibi dango (きび団子) is made with millet flour. This variety is prominently featured in the tale of Momotarō, a folkloric Japanese hero, who offers the rounded ball (not skewered) to three talking animals in exchange for their aid in fighting demons.
  • Kinako dango (きなこ団子) is made with toasted soy flour.
  • Kusa dango or yomogi dango (草団子 or よもぎ団子) is mixed leaves of yomogi, like kusa mochi. It is often covered with anko.
  • Mitarashi (みたらし団子) is covered with a syrup made from shouyu (soy sauce), sugar, and starch.
  • Sasa dango (笹団子) is produced and eaten primarily in Niigata Prefecture. 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. The dango is wrapped in leaves of sasa for the purpose of preservation.
  • Shiratama dango (白玉だんご) is eaten in anmitsu or mitsumame.
  • Tsukimi dango (月見だんご) is white dango to eat during Tsukimi. It is traditionally made during autumn full moon (Mid-Autumn Festival).

Various other dango[edit]

Derived terms[edit]

A common Japanese proverb "hana yori dango" (花より団子, literally, "dango rather than flowers") refers to a preference for practical things rather than aesthetics.

A hairstyle consisting of dango-like buns on either side of the head is sometimes known as odango.

Dorodango is a Japanese art form in which earth and water are molded to create a delicate, shiny sphere, resembling a billiard ball.

In Vietnam[edit]

Bánh hòn is a specialty dessert of Phan Thiet. The cake is made from tapioca flour, coconut, roasted peanuts, salt and sugar. When finished, it is rolled over shredded coconut and skewered like Japanese dango.

Unicode character[edit]

The Unicode emoji character 🍡 is used to resemble hanami dango. The character was introduced in October 2010.[5]

See also[edit]

Wikimedia Commons has media related to Dango.

References[edit]

  1. ^ 大辞林 第三版「だんご〔団子〕」- コトバンク 2020年4月3日閲覧
  2. ^ Rachel (April 14, 2008). "Dango Digest: A Thorough Look at Japanese Dumplings, Part Two". theanimeblog.com. Archived from the original on 2008-09-15.
  3. ^ "Wagashi: Chadango and Minazuki". June 29, 2008. Retrieved 2009-03-28.
  4. ^ "Niku Dango - Sumo Kitchen". Sumokitchen.com. Retrieved 21 December 2017.
  5. ^ "Unicode Character 'DANGO' (U+1F361)". Fileformat.info. Retrieved 2017-03-02.
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