The word "dango" is a Japanese sweet dumpling made from rice flour. Its spelling in English is phonetically represented as /ˈdæŋɡoʊ/. The "d" is pronounced as a voiced dental stop /d/, followed by the "a" sound that is pronounced as a short vowel /æ/. The "ng" sound is represented by the combination of "n" and "g" and is pronounced as /ŋ/. Lastly, the "o" sound is pronounced as a long vowel sound /oʊ/. Overall, the spelling of the word "dango" accurately reflects its pronunciation.
Dango is a term referring to a traditional Japanese dumpling made from glutinous rice flour, also known as mochiko. It is a type of sweet treat that is typically consumed as a dessert or snack in Japan. Dango is characterized by its soft and chewy texture, often resembling a small round ball or a short cylindrical shape on a skewer.
The process of making dango involves kneading the glutinous rice flour with water to form a smooth dough, then shaping it into small portions. These portions are boiled or steamed until they become firm and springy. The dumplings are usually served on a skewer, traditionally three to four dango per skewer.
Dango comes in various flavors and colors, with the most common being Mitarashi, Anko, and Kinako. Mitarashi dango is coated with a sweet soy glaze, resulting in a sticky and slightly savory taste. Anko dango is covered in a sweet red bean paste, lending it a rich and sweet flavor. Kinako dango is dusted with roasted soybean flour, providing a nutty and earthy taste.
The consumption of dango is closely associated with Japanese festivals and celebrations, particularly during the spring season to celebrate Hanami (cherry blossom viewing). It is often enjoyed alongside green tea or served as part of wagashi (traditional Japanese confectionery). Dango is not only beloved for its pleasing taste, but also for its symbolic significance in Japanese culture, representing unity and togetherness.
The word "dango" originates from Japan and is derived from the Japanese term "dango" (団子). The etymology of "dango" is not entirely clear, but it is speculated to have been derived from the word "tango" (丹後), which refers to a region in present-day Kyoto Prefecture, Japan. This region was known for producing rice dumplings similar to dango. Over time, the pronunciation shifted from "tango" to "dango", and it became the commonly used term for rice dumplings throughout Japan.