For other uses, see Dango (disambiguation).

Mitarashi Dango
Type Dumpling, Sweets
Place of origin Japan
Main ingredients Rice flour
Cookbook: Dango  Media: Dango
Yaki dango being prepared

Dango (団子) is a Japanese dumpling and sweet made from mochiko (rice flour),[1] related to mochi. It is often served with green tea. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer.


There are many different varieties of dango which are usually named after the various seasonings served on or with it.

Hanami dango 
Kusa dango 
An dango 
Goma dango 

Derived terms

A common Japanese proverb “Hana yori dango” (花より団子, literally, “dumplings rather than flowers”) refers to a preference for practical things rather than aesthetics.

A hairstyle consisting of dango-like buns on either side of the head is sometimes known as odango.

Dorodango is a Japanese art form in which earth and water are molded to create a delicate shiny sphere, resembling a billiard ball.

See also

Wikimedia Commons has media related to Dango.


  1. Sasaki, S.; McCabe, S.; Iwasaki, S. (2002). Chado: The Way of Tea. C. E. Tuttle. p. 461. ISBN 978-0-8048-3272-4. Retrieved November 5, 2016.
  2. "Wagashi: Chadango and Minazuki". June 29, 2008. Retrieved 2009-03-28.
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