Dango
Bought from a sweet snack shop that my friend and his family frequent.
Dango is a specialty of Matsumoto. They appear very similar to another Japanese snack called Mochi but the most important difference between mochi and dango is that while mochi is made from rice, dango is made from rice flour (mochiko). Dango is also often served as 3-4 tiny round balls which are skewered on a stick and will have a sauce poured over it as well or perhaps anko (red bean paste) spread over the top.
I had a version that had a sakura petal and white bean paste (Shiro-An) spread instead.
Dango (like mochi) is a very bland tasting item - if not, for the sauce or spread, the only virtue they will have will be their glutinous-sticky chewy texture.
I am not that smittened by it - good for a snack but I wouldn't specially hunt for it.
Dango
Bought from a sweet snack shop that my friend and his family frequent.
Dango is a specialty of Matsumoto. They appear very similar to another Japanese snack called Mochi but the most important difference between mochi and dango is that while mochi is made from rice, dango is made from rice flour (mochiko). Dango is also often served as 3-4 tiny round balls which are skewered on a stick and will have a sauce poured over it as well or perhaps anko (red bean paste) spread over the top.
I had a version that had a sakura petal and white bean paste (Shiro-An) spread instead.
Dango (like mochi) is a very bland tasting item - if not, for the sauce or spread, the only virtue they will have will be their glutinous-sticky chewy texture.
I am not that smittened by it - good for a snack but I wouldn't specially hunt for it.