Dango: Japanese Rice Flour Dumplings

Sweets on a Skewer

Dango are common snack-time treats for both young and old in Japan. These steamed or boiled dumplings are made from mochigome-ko (glutinous rice flour) and often enjoyed on bamboo skewers, slathered in anko, sweetened soy sauce, or dadacha-mame (green soybean) paste.

Pink, white, and green dango lined up on a skewer are associated with hanami (cherry-blossom viewing). Some people say that the pink represents the flowers, with white standing in for the snow of winter and green for summer leaves. There is even an emoji for this popular snack (🍡). Dango are also displayed at the autumn tsukimi (moon-viewing) festival—round and white, like the full moon.

Green tea is the perfect accompaniment for dango or other types of wagashi sweets.

An Uji Encounter with Centuries of Tea Tradition

Uji, in Kyoto Prefecture, is synonymous with high-end green tea. A visit to the city rewards tea fans with a dazzling array of matcha and other tea delights, as well as the chance to experience Japan’s centuries-old tea ceremony traditions.

(Originally written in English. Banner photo © Pixta.)