Dango is a popular Japanese dessert with a history of over two thousand years, by rough estimates. Frequently depicted in various media, Its iconic shape and colors have cemented themselves in the minds of millions of people across the world.
Over the centuries, it has gone through multiple changes, but the foundation has stayed the same: dango is a small ball-shaped rice cake made predominantly with a mix of regular rice flour, glutinous rice flour, and Uruchi (non-sticky) rice flour, sweetened with sugar and, most often, served on a bamboo skewer in a group of 3 to 5.
Yummy Bazaar has compiled a carefully curated assortment of authentic gourmet Japanese dango with the goal to offer interested epicures a variety of classic flavors like matcha (Cha dango) and sesame (Goma dango) to more uncommon flavors like Japanese mugwort (Yomogi or Kusa dango) and soy sauce (Shoyu dango).
Our selection includes enduring Mitarashi dango, a Kyoto specialty covered in a sweet soy-based sauce, Anko dango, covered in thick sweet Azuki red bean sauce, and Kinako dango rolled in toasted soybean flour.
All that’s required on your part is spare a few minutes and choose your favorite. We’ll take care of the rest.