당고

당고는 경단과 유사한 일본 음식이다. 곡물 가루에 뜨거운 물을 넣고 둥글게 만들어 찌거나 삶아 만든다. 콩고물을 묻혀 먹기도 하고, 간장과 단팥을 올리기도 하며, 꼬치에 꿰어 먹기도 한다. 일반적으로 화과자를 가리키지만, 고기 완자나 흙경단 등 둥글게 만든 것을 부르는 경우가 있다.

Tora-san Museum

Dango is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango. Generally, dango comes under the category of wagashi, and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons.