Tokyo [Japan], Mar 19 : One of the oldest traditional Japanese dessert, 'Dangos' are attracting tourists in Japan, as they provide a unique taste of Japan's history. These sweet rice dumplings, skewered onto a bamboo stick appear like white balls can be found in most traditional markets in a variety of flavours, but the most popular type is Mitarashidango.
A Dangoshop owner, Kota Ishikawa shared the traditional recipe, "The Dango is made of 3 to 4 small balls skewered. Then grilled on embers and covered in a soy sauce and sugar glaze, ready to eat. The best way to eat it is when the glaze is hot."
Ishikawa further told that a good can be distinguished from its elasticity, as well as its softness, it is soft and melts in the mouth immediately."
Another Dango shop owner Takehiko Kikuchi told that they use Japanese rice powder to cook the dessert.
Kikuchi further shared the complete recipe of the traditional sweet dish, and said, "They boil Japanese rice powder under pressure, which is the most important and accurate stage because it determines the texture of the dessert. When the dough is cooked, we finally hold it and pass it on a machine, to cut into small balls and then skewer it on wooden sticks."
However, it is said that the best match to Dango sweets is green tea, as green tea cleanses your palette and enhances the taste of the sweet.
"Back in the early days, only the best rice would be sold but the rice that wasn't of the best quality, for instance, if the colour was not white enough then this rice will be used for making Dango," shared Dango shop owner Kota Ishikawa.
These days, this delicious sweet can be found in Japan's supermarkets or convenience stores. However, it is hard to beat the authentic taste of the Dangos sold in real Dango shop.
A customer and Dango lover expressed the love for the traditional sweet and said, "I love Mitarashidango. Whenever I see it I always feel like eating it. It makes me feel happy."
When we make our Dango, we are careful about texture and taste. Some factories now make Dango from ready-made rice paste, but we still make it from rice powder stage, so we keep the traditional flavour unchanged. The difference can be known by comparing the softness, the original is more flexible.
Takehiko Kikuchi, a Dango shop owner shared the recipe of the sweet and how they try to keep the traditional flavour unchanged, "When we make our Dango, we are very careful about texture and taste. Some factories now make Dango from ready-made rice paste, but we still make it from rice powder stage, so we keep the traditional flavour unchanged. The difference can be known by comparing the softness, the original is more flexible."
Japanese traditional sweets are popular among tourists as they provide a unique taste of Japan's history. These sweets are a must-try experience on a visit to Japan.