Dango:
Dango is a Japanese cake shaped like a round little ball, and matured in a way steamed or boiled in water. Dango dough made from rice flour with water diulen or hot water. Kushidango is the name for a number of 3, 4, or 5 points Dango who stabbed into one with a puncture (Kushi) from bamboo. The number of grains in a single puncture Dango depends on the region in Japan.
Dango is a sweet made by adding sugar to the mixture, while Dango is not dipped in sweet sauce. Dango can also be eaten with a sprinkling of soy powder (kinako), inserted into the mitsumame (agar-agar is eaten with various canned fruit) or red bean paste is diluted with water. Apart from rice flour, Dango can also be made from flour or millet flour.
Dango is a Japanese cake shaped like a round little ball, and matured in a way steamed or boiled in water. Dango dough made from rice flour with water diulen or hot water. Kushidango is the name for a number of 3, 4, or 5 points Dango who stabbed into one with a puncture (Kushi) from bamboo. The number of grains in a single puncture Dango depends on the region in Japan.
Dango is a sweet made by adding sugar to the mixture, while Dango is not dipped in sweet sauce. Dango can also be eaten with a sprinkling of soy powder (kinako), inserted into the mitsumame (agar-agar is eaten with various canned fruit) or red bean paste is diluted with water. Apart from rice flour, Dango can also be made from flour or millet flour.
