15.2.13

Dango (団子)


Dango (団子) is a Japanese sweet (Wagashi, 和菓子) made from mochiko (rice flour), related to mochi. Or Shiratamako (白玉粉) or Joushinko (上新粉). Three to four dango are often served on a skewer.
There are many different varieties of dango. The photo is Kinako dango I made. Kinako (黄粉 or きなこ) is a toasted soy flour that often used for Japanese sweets. Dango is good combination with drinking Japanese green tea.
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. The title of manga/anime “Hana yori dango” (花より 男子, English title: Boys Over Flowers)" is referred from this Japanese proverb.

To make Kinako dango:
Mix together the Shiratamako and the water and until it forms a soft dough.
Divide the dough into small pieces.
Make each piece into a little ball(dango).
Prepare boiling water in a pan.
Add small balls in a boiling water until floating.
Sting boiled Dango balls on skewers.
Cover Dango with Kinako and sugar.

Kyaraben (character bento) workshop

Kyaraben, a shortened form of character bento, is a very popular bento style in Japan which features food decorated to look like Anime or Kawaii characters. At the workshop you learn how to make authentic Kyaraben and the result you can take home. More info http://tokyodoll.web.fc2.com/workshop/bentoworkshop.html