Let's talk about Dango.

Since A-chan still cannot go to school today there is no bento :( But I am smothering my frustration with one of my most loved foods, Dango. Super H mart is where I found them to try a couple of years ago and I was ecstatic! I'd been wanting to try them forever. Then last year while I was out in California I had some at the Japanese Garden in Golden Gate Park. They were oh my gosh delicious! When I rhapsodized (is that even a word?) over dango in the bento panel at AWA everyone was aware of how much I love this sweet...

But as I was savoring the yumminess I realized that I knew next to nothing about dango. So I decided to have a bit of a research morning.

These are the things that I knew about dango: They are unfilled dumplings of rice flour that are boiled, skewered and smothered in a yummy sauce. They are a traditional Japanese sweet that are often seen in anime and manga (this is where I first ran across them and wondered what they heck?). They are chewy and yummy and delicious!

I was disappointed when I couldn't find much more than that. Wikipedia has a large article listing the different types of dango, which are extensive! But not much information on where/when/how they originiated.

Just Bento has a great informative article and even a recipe for dango: http://www.justhungry.com/mitarashi-dango-rice-dough-dumplings-sweet-salty-sauce

But the only link I saw for the history of dango was this: http://www.narumi-mochi.jp/kaisetsu-e/kibi.html

I would love to know more, but am not even sure how to research any further. Anyone out there who has dango knowledge please share it!!

And the burning question that is left unresolved: Which is the best way to eat Mitarashi dango, straight off the end of the stick or biting on the side? Is one way more traditional than the other?

Dan-go-ah-oh! It's really fun to sing, give it a try!