Though it might not be the first thing you think of when considering traditional Japanese sweets, dango is absolutely worth your time. Any foodie visiting Japan should definitely try the simple yet flavorful Japanese snack known as dango. You will find dango being sold at street vendors, marketplaces, and even upscale stores whether you are meandering through Tokyo’s busy streets or appreciating Kyoto’s calm temples. But let’s first discuss something that can simplify your travel experience—an eSIM—before we get into the specifics of this amazing treat. eSIM Japan allows you to access a mobile network without a physical SIM card. For visitors, Japan eSIM is quite helpful since it allows you to remain in touch right upon arriving in Japan. Easily search for the greatest dango locations, negotiate foreign streets, and post your dining adventures on social media using an eSIM without any effort. Now that you’re ready to travel Japan with your eSIM, let’s examine dango, its variants, and where you could locate the best ones more closely.
Dango: What is it?
Made from rice flour, dango is a variety of Japanese dumpling sometimes called as mochiko. Usually tiny, spherical, and impaled on sticks, these dumplings are easy to consume on the run. Although Dango is eaten all year long, there are particular varieties connected with certain seasons and celebrations.
Dango is made with rice flour and water, two fundamental components blended to create a dough. Little balls of this dough are then cooked until soft and chewy. Although the recipe seems basic, the taste combinations and variances make dango a flexible and popular delicacy in Japan.
Japanese cuisine has included dango for ages. It started off as a common street meal but is thought to have started from offerings at shrines. From ancient tea rooms to contemporary convenience stores, dango is practically everywhere in Japan these days.
Popular Types of Dango
The variation in dango is among its best features. Where you are in Japan and the time of year will determine the kind of dango you find, each with distinct taste and look. Here are some of the most often used variants you ought to give a taste:
Mitarashi Dango
Among the most often occurring kinds you may find is mitarashi dango. Named for the Mitarashi Festival in Kyoto, it is renowned for its sweet and salted coating created from soy sauce, sugar, and starch. Grilled before coating in the sauce, the dango balls have a soft, chewy center and a somewhat crunchy outside. Mitarashi dango is found all throughout Japan at traditional sweet stores, supermarkets, and street booths.
Anko Dango
Another well-liked type is Anko dango, which uses sweet red bean paste called anko. Usually simple, the dango balls let the rich, sweet taste of the red bean paste take front stage. Particularly beloved in wagashi stores—which specialize in traditional Japanese sweets—Anko dango is For the taste receptors, the chewy dango plus the smooth, sweet bean paste is a joy.
Hanami Dango
If you are visiting Japan in the spring, parks and events will probably feature hanami dango on sale. Usually eaten during cherry blossom season, hanami dango consists of three differently colored dango balls on a skewer: pink, white, and green. Every color captures a different facet of spring: pink for cherry blossoms, white for the last of the snow, and green for the just started development. Often savored with a cup of tea and under view of the cherry blossoms, hanami dango has a somewhat sweet taste.
Bocchan Dango
Specialty of Matsuyama, a city on Shikoku, is bocchan dango. On a skewer, it comprises three distinct taste dango balls: green tea, egg, and red bean (anko). Red, yellow, and green—each ball is unique and visually arresting as well as delicious. A regional favorite, bocchan dango is found all around, but particularly in the Matsuyama area.
Where to Find the Best Dango in Japan
Knowing the several kinds of dango today will help you to choose the finest locations to taste them. Although dango is found all over Japan, some areas—especially certain cities—are especially well-known for their offerings.
Tokyo
Especially in the old Asakusa area of Tokyo, you will find dango being offered at several street booths and stores. Asakusa is well-known for its traditional vibe, and you will usually find merchants offering freshly created mitarashi dango and anko dango. Near the venerable Sensoji Temple, Nakamise Shopping Street is another fantastic location. Dango and other traditional Japanese sweets line this busy street’s stores.
Kyoto
Kyoto’s rich cultural legacy makes it another amazing location to savor dango. Tea houses in the Gion area are especially well-known for serving matcha tea matched with a skewer of dango. Another must-see Kyoto’s Nishiki Market presents a range of regional cuisine including several kinds of dango. Foodies would find the market ideal because of its energetic environment and large range of options.
Additional Notable Areas
There are still many of fantastic locations to find dango even if you’re traveling outside Tokyo and Kyoto. Try the local specialty, Bocchan dango, which is rather well-known in Matsuyama. Nagoya presents its own variation on dango, with “Gohei Mochi,” a grilled form covered in a savory-sweet sauce. Traveling to other areas will help you to value the variety of dango available in Japan.
How to Enjoy Dango Like a Local
Knowing how to eat dango like a local can help one to completely value it. These are some guidelines.
In Japan, dango is sometimes eaten alongside a cup of green tea—especially matcha. The slightly sour taste of the tea accentuates the dango’s sweetness, therefore producing a harmonic taste sensation. For a real Japanese experience, think about getting a traditional tea set including tea and dango if you are visiting a tea house.
Dango is rather connected with some seasons and celebrations. For instance, hanami dango is intimately associated with cherry blossom season and is a beloved custom to enjoy on a hanami picnic. Similar enjoyment of mitarashi dango is common during summer celebrations. Make sure you find the seasonal dango accessible if you are visiting Japan in a particular season.
Although dango is sold in markets and stores, sampling it as street food is a terrific way to really enjoy it like a native. Often serving warm and delicious freshly cooked dango, street vendors Eating dango on the fly as you tour Japan’s streets further enhances the whole experience.
Conclusion
Dango is a great component of Japanese cuisine, not only a snack. You are experiencing a bit of Japanese culture whether your taste is for bocchan dango in Matsuyama, hanami dango beneath the cherry blossoms, or mitarashi dango during a festival. And with an eSIM, you may quickly investigate all the top dango locations in Japan, therefore enhancing the fun of your food travel. Thus, savor the sweet, chewy excellence of dango on your next vacation to Japan; you will not want to miss this experience.
