Japanese Desserts - Dango

So....what would be the first thing that comes to mind when it comes to Japanese Desserts?

To be honest....I don't really have anything in mind when it comes to Japanese desserts....really, it's like my mind completely blank...

I think it's because I've never really ordered anything from the dessert menu whenever I go to a Japanese restaurant.

Also, I think I'm more of a 'savoury' kind of guy than the 'sweet-tooth' kind...

You might be thinking....so what gives? Why am I talking (or going to be) about desserts if I'm not much of a dessert guy?

Well, here is one dessert I'd like to post about;

The post today, I'd like to start with (as the title says) Dango - basically dumplings made from rice flour, it is related to mochi (which is Japanese rice cake made from glutinous rice) and often served with green tea.

They're usually served on a skewer, like....

There are different varieties of Dango- since it's served all year round, dango varies in its name, shape, seasonings and are served in different seasons

Here are the different types: 


Bocchan Dango: Dango that has three colors. One is colored by red beans, the second by eggs, and the third by green tea.

(Bocchan Dango)

Chadango: Green-tea flavoured Dango.

(Chadango)

 Chichi Dango: Slightly-sweet light treats usually eaten as a dessert.

Denpun Dango: Variety of dango from Hokkaido made from potato flour and baked with sweet boiled beans.

Goma Dango: Dango with sesame seeds. Can be both sweet and salty.

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"). Now I don't have a picture of this...since it's practically the same as the Bocchan Dango





Kibi Dango: Dango made with millet flour.

 (Kibi Dango)

 
Kuri Dango: Dango coated in chestnut paste.

 

(Kuri Dango)

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

(Mitarashi Dango)

Sasa Dango: Dango that is produced and eaten primarily in Niigata Prefecture. Sasa dango has two varieties: "Onna Dango" and "Otoko Dango." Onna Dango (literally "Female Dango") is filled with anko, while the otoko dango (literally "Male Dango") is filled with kinpira. The dango is wrapped in leaves of sasa for the purpose of preservation.

(Sasa Dango/Sasadango)

So after you've had a read of the stuff I posted here....I think I haven't really answered the question I had at the top of this post. Besides the fact that this is part of an assignment, I think when it comes to food (regardless of sweet or savoury) it's like every guy's best friend...if anything, it'd be "The way to a man's heart is his stomach" if you've heard of the saying before. 


So yes! even though I have said that I'm not much of a dessert guy, I'm still a guy..and a guy loves his food ;D


And to this post, here you have it, the dango.


That's all folks, stay tuned for more later ;D