Dango (団子)

Dango (団子) is a Japanese dumpling and sweet made from mochiko (rice flour), related to mochi. It is often served with green tea. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer.

There are many different varieties of dango which are usually named after the various seasonings served on or with it. 

Anko: Commonly known as (sweetened) red bean paste, while ingredients other than azuki are used on rare occasions.

Hanami dango: Also has three colors, Hanami dango is traditionally made during Sakura-viewing season. Hence the name Hanami (Hanami means "flower viewing"; hana meaning "flower", and mi meaning "to see").

Goma: sesame seeds. It is both sweet and salty.

Mitarashi: Covered with a syrup made from shouyu (soy sauce), sugar and starch.



Photos:

"Hanami Dango" by Maakun - Self-photographed. Licensed under CC BY-SA 3.0 via Wikimedia Commons - https://commons.wikimedia.org/wiki/File:Hanami_Dango.jpg#/media/File:Hanami_Dango.jpg

"Mitarashi dango by denver935" by denver935 - Flickr. Licensed under CC BY 2.0 via Wikimedia Commons - https://commons.wikimedia.org/wiki/File:Mitarashi_dango_by_denver935.jpg#/media/File:Mitarashi_dango_by_denver935.jpg

"Goma dango 001" by Ocdp - Own work. Licensed under CC0 via Wikimedia Commons - https://commons.wikimedia.org/wiki/File:Goma_dango_001.jpg#/media/File:Goma_dango_001.jpg