Discovering Dango: Symbolism, Varieties, and Lesser-Known Facts

In Japan, dango are delightful rice flour dumplings enjoyed year-round and are a symbol of Japanese culinary tradition. Whether found in convenience stores, supermarkets, or traditional sweets shops, the popularity and deliciousness of dango are undeniable.

This article explores the cultural significance, popularity, and variety of dango. From traditional flavors to modern twists, dango has captured the hearts of people all over Japan and beyond. Let's dive into the world of dango and discover why these sweet and chewy treats are cherished by so many.

Hanami dango is a type of wagashi, or traditional Japanese sweet, consisting of dumplings made from sweetened rice flour. These dumplings are colored pink, white, and green and are typically served on a skewer. They have a sweet and mild flavor with a firm and chewy texture. Unlike other types of dango, which are often served with toppings such as kinako (soybean flour), red bean paste, or a sweet soy glaze, hanami dango is best enjoyed with the sight of cherry blossoms, a full stomach of onigiri, and a cup of flavorful green tea.

Dango is a traditional Japanese sweet dumpling made primarily from rice flour (also known as mochiko). The rice flour is mixed with water to form a dough, which is then shaped into small round balls. These balls are typically boiled until they become firm and chewy. Some variations of dango may include additional ingredients like glutinous rice flour for extra stickiness, or other flavorings such as green tea (matcha), soy sauce, or red bean paste.

Dango has a unique texture and flavor that sets it apart from other sweets. Its taste can vary depending on the type and the toppings used. Generally, plain dango has a mildly sweet, neutral flavor with a chewy and slightly sticky texture. The taste is often enhanced by the toppings or sauces added to it. Popular variations include:

Coated in a sweet soy sauce glaze, giving it a savory and slightly sweet flavor.

Topped with sweet red bean paste, adding a rich, sweet taste.

Flavored with green tea powder, providing a slightly bitter and earthy flavor.

Dango's history dates back to the Jomon period (14,000–300 BCE), where archaeological evidence suggests that rice cultivation was already prevalent in Japan. The earliest form of dango was likely simple steamed rice cakes. Over time, the method of preparing dango evolved, incorporating various ingredients and cooking techniques.

By the Heian period (794-1185), dango had become a popular treat among the aristocracy. It was during this era that the concept of hanami, or cherry blossom viewing, began to take shape. Dango was often consumed during these gatherings, symbolizing the transient beauty of the blossoms.

The three-colored hanami dango—pink, white, and green—holds symbolic significance. Pink represents spring, white signifies winter, and green symbolizes summer. Interestingly, autumn is omitted, which is a play on words in Japanese meaning “not getting tired” (飽きない, akinai), signifying that one will never tire of enjoying dango. Another interpretation is that pink stands for cherry blossoms, white for the blossoms in full bloom, and green for the leaves after the blossoms have fallen.

In Tokyo, during the Edo period, dango were often skewered in sets of five, sold for five mon. However, when four-mon coins started circulating, shopkeepers, to prevent cheating, reduced the number to four. Today, in Kanto, four-dango skewers are common, while in Kansai, five-dango skewers prevail.

The tradition of skewering five dango is still seen in some regions, and it also correlates with historical pricing practices. Some believe it was simply a convenient number for pricing and serving.

On the night of the 15th of the eighth month in the old lunar calendar, people celebrate the "Mid-Autumn Moon" . Tsukimi dango (moon-viewing dumplings) are an essential offering during this festival.

At funerals, you might see offerings with 49 dumplings. This number is significant in Buddhism, representing the 49 days of mourning during which the deceased’s soul transitions. Offering one dango each day accumulates merit for the deceased.