Dango

Small, chewy Japanese dumplings made from rice flour, often served three to five on a skewer with a sweet glaze or bean paste.

Dango: Bamboo skewers of mitarashi dango with a glossy brown sweet soy glaze, and a skewer of pink, white and green dango
  • Chocolate, sugar and confectionery
  • Japan

Dango are made from rice flour mixed with water, rolled into balls and boiled until they float, then cooled in water. They are threaded on bamboo skewers and served in many ways. Mitarashi dango is grilled and coated with a glossy sweet soy glaze, while others are topped with red bean paste, sesame or roasted soybean flour.

Hanami dango, with pink, white and green balls, is eaten during cherry blossom season. Dango are a type of wagashi and are best eaten fresh, since they harden over time.

Make it at VanillaGoods

Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Play: The Boys and the Dango, The Japan Foundation, Sydney