Pop Japan

Dango refers to the Japanese dessert or dumpling made from mochiko or rice flour. It's skewered (similar to barbeque or kebab). Dango and Kebab are almost similar as they are made from glutinous rice except, Dango is made pouring water into the glutenous rice flour, mixing it until turns into a sticky and stretchy consistency. The dessert is enjoyed with green tea. Like mochi, Dango consitutes many types such as:

Azukian Dango - Coated with red bean paste or azuki
KinaKO Dango - coated with fine and nutty soybean powder
Zunda Dango - Coated with a thick green coat
Midarashi Dango - Grilled and Coated with soy-sauce
Chandango - Flavoured with green tea.
Sanshoku Dango - coloured with dye from red shiso, Japanese mugwort.
Goma Dango - Coated with sesame seed and filled with red bean and lotus paste.
Yomogi Dango - Coated with Japanese mugwort. Green and grass-like in flavour.
Kuri Dango - Coated with chestnut paste

Tags: Japanese cuisine, dango, japanese food, foods, japanese sweets, japanese desserts, barbeque, glutinous rice, green tea, gastronomy