Dango

Dango is a delightful Japanese confection made from mochiko (rice flour), akin to mochi, and is often enjoyed alongside green tea. This sweet dumpling can be savored year-round, with different varieties traditionally associated with specific seasons. Typically, dango is served on skewers, making it a convenient and tasty snack.

There are many varieties of dango, usually named after the seasonings or ingredients used. For example, Anko dango is made with sweet red bean paste, Chadango is infused with green tea flavor, and Botchan dango features three different colors derived from various ingredients.

Other intriguing varieties include:

- Denpun dango: Made from potato flour.

- Kuri dango: Coated with chestnut paste.

- Chichi dango: A lighter dessert option.

- Hanami dango: Colored in three shades and enjoyed during the cherry blossom (Sakura) viewing season.

- Goma dango: Uses sesame seeds.

- Kibi dango: Made with millet flour.

- Mitarashi dango: Covered in a sweet soy sauce syrup.

- Nikudango: A savory meatball variant.

- Sasa dango: Originating from Niigata Prefecture, comes in two types: onna dango filled with sweet red bean paste (anko) and otoko dango filled with a savory filling called kinpira, all wrapped in sasa leaves for preservation.

Dango has also influenced Japanese culture and language. For example, the proverb "hana yori dango" (meaning "dumplings rather than flowers") suggests a preference for substance over style. The term "odango" refers to a hairstyle featuring two buns on each side of the head, resembling dango. Additionally, "dorodango" is a Japanese art form where polished spheres are crafted from earth.

The love for dango even extends to the digital world. The Unicode emoji character 🍡, which resembles Hanami dango, was introduced in October 2010, allowing people to share their fondness for this sweet treat in text messages and online conversations.