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HANAMI DANGO
The three colours of hanami dango evoke the pretty
spring landscape. Filled with red bean paste, they
are a
sweet accompaniment to hanami (flower viewing), a popular
activity during cherry blossom season
Photo courtesy of Kasyuan Co.,Ltd Web:www.kasyuan.com |
Dango, a taste of tradition
Dango are a popular Japanese delicacy witha long history.
Small balls made from glutinousrice flour, dango are often
eaten onspecial occasions and at festivals. Originatingthousands
of years ago as an offering tothe gods, these days they are
widely availablein Japan and are popular among peopleof all
ages. Hundreds of varieties exist,from sweet to savoury,
including shoyu(soy sauce), anko (red bean paste), goma(sesame
seed) and mitarashi dango (soysauce and sugar). At festivals
and markets,you will often find stalls selling kushi dango(rice
balls on bamboo skewers).Dango features in a famous Japaneseproverb "hana
yori dango" (dumplings overflowers), which means that
the practical ismore important than the aesthetic. In 1999,the
song "Dango san kyodai" (threedumpling brothers)
became a surprise hit inJapan, bringing dango once again
into thespotlight of pop culture. An established partof Japanese
culture, dango are a must-tryfor every visitor to Japan.
