Hanami Dango

about Hanami Dango!

Hanami Dango is a traditional Japanese sweet made from rice flour and is typically served during the spring season, particularly during the Cherry Blossom (Sakura) season in Japan. The word "Hanami" means "flower viewing" in Japanese, and "Dango" refers to a type of small, round mochi (rice cake) that is typically served on a skewer.

Hanami Dango is made by kneading rice flour with water to create a soft, sticky dough. The dough is then shaped into small, round balls, which are then boiled until they are cooked through. After cooking, the Dango is skewered on a bamboo stick and served with a sweet sauce made from sugar, soy sauce, and rice vinegar. The sweet sauce is made by mixing equal parts of sugar, soy sauce, and rice vinegar in a saucepan and heating it until the sugar dissolves.

Hanami Dango is often served with green tea or Matcha, and it's a popular snack during the spring season in Japan, particularly during the Cherry Blossom season. The combination of the sweet, chewy Dango and the slightly bitter Matcha is a classic combination in Japanese cuisine.

In addition to the traditional Hanami Dango, there are also variations of the sweet that can be found throughout Japan. Some variations include:

Overall, Hanami Dango is a delicious and traditional Japanese sweet that is perfect for springtime in Japan. The combination of the sweet, chewy Dango and the slightly bitter Matcha is a classic combination in Japanese cuisine.