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Summary
Dango (だんご), a traditional Japanese dumpling, is primarily made from rice flour (Mochigome) and can be enjoyed in various ways. The most famous preparation is Kushi-Dango, skewered rice dumplings often paired with matcha tea, a type of Japanese green tea. However, Dango is not just a sweet treat; it can also be incorporated into savory dishes, such as Nabe (hotpot), and even featured in meat variations. This site, Dango, focuses on these delightful Japanese sweets, exploring their versatility and cultural significance.
Dango (jap. だんご), meaning dumpling in English, is usually made from glutinous rice flour (Mochigome). The most well-known preparation is Kushi-Dango (skewered dumplings) with Matcha tea (Japanese green tea). But dango can be eaten not only as a dessert. For example, you can put dango in Nabe (hot pot) or as a meat variant.
Comments
Hello, I ate Dangos at a Japanese restaurant in Berlin and was absolutely blown away by them. Afterwards, I looked for recipes online, but there are so many different versions and most of the quantities are given in cups, or sometimes not at all. And I can't do anything with cups, since there are so many different sizes for cups. That's why I would be really happy if you could maybe post a recipe for Dangos. Best regards, Marcel
Hi Marcel, thanks for your comment. We'll give it a try and will definitely post about it on FB:) Best, Matthias