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| Dango |
Dango is a Japanese cake shaped like a small ball, and matured by steaming or boiling in water. Dango batter made from rice flour diulen with water or hot water. Kushidango is the name for a number of 3, 4, or 5 grains dango which pierced into one with a puncture (Kushi) of bamboo. The number of grains in a single puncture dango depends on the area in Japan.
Dango are sweet, made by adding sugar to the dough, while the dango are not dipped in sweet sauce. Dango can also be eaten with a sprinkling of powdered soya bean (kinako), put in mitsumame (agar-agar are eaten with a variety of canned fruit) or red bean jam diluted with water. Apart from rice flour, dango also be made from wheat flour or millet flour.