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Hold on, I've eaten dangos before and in no way are they light and fluffy!
They are all sticky and chewy
They are all sticky and chewy
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"There are many different varieties of dango which are usually named after the various seasonings served on or with it. [1]
Anko: Commonly known as (sweetened) red bean paste, while ingredients other than azuki are used on rare occasions.
Chadango: Green-tea flavored Dango.[1]
Bocchan dango: Dango that has three colors. One is colored by red beans, the second by eggs, and the third by green tea.
Denpun dango: Variety of dango from Hokkaidō made from potato flour and baked with sweet boiled beans
Kuri dango: Dango coated in chestnut paste
Chichi dango: Slightly sweet light treats usually eaten as a dessert.
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.
Kibi dango: Dango made with millet flour. This variety is prominently featured in the tale of Momotaro, a folkloric Japanese hero, who offers them to three talking animals in exchange for their aid in fighting demons.
Kinako: A toasted soy flour.
Kushi dango: Dango held by a skewer
Mitarashi: Covered with a syrup made from shouyu (soy sauce), sugar and starch.
Nikudango A type of meatball.[2]
Teppanyaki: Dango on a skewer with a tangy teppanyaki taste.
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"
Anko: Commonly known as (sweetened) red bean paste, while ingredients other than azuki are used on rare occasions.
Chadango: Green-tea flavored Dango.[1]
Bocchan dango: Dango that has three colors. One is colored by red beans, the second by eggs, and the third by green tea.
Denpun dango: Variety of dango from Hokkaidō made from potato flour and baked with sweet boiled beans
Kuri dango: Dango coated in chestnut paste
Chichi dango: Slightly sweet light treats usually eaten as a dessert.
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.
Kibi dango: Dango made with millet flour. This variety is prominently featured in the tale of Momotaro, a folkloric Japanese hero, who offers them to three talking animals in exchange for their aid in fighting demons.
Kinako: A toasted soy flour.
Kushi dango: Dango held by a skewer
Mitarashi: Covered with a syrup made from shouyu (soy sauce), sugar and starch.
Nikudango A type of meatball.[2]
Teppanyaki: Dango on a skewer with a tangy teppanyaki taste.
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"
- Jun 5, 2013
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- Sep 13, 2013
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- 1,424
Well I've had this sort:
this sort:
and this sort:
before and none of them were light and fluffy >:(
this sort:
and this sort:
before and none of them were light and fluffy >:(
Hmm. I still prefer Schnitzel^^
Edit: My favourite Asian restaurant makes awesome sweetened Goma
Edit: My favourite Asian restaurant makes awesome sweetened Goma
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