Kushi Dango

What is Kushi-Dango?

mitarashi dango

Kushi Dango

Kushi dango (串だんご・くしだんご) is,
Dango (dango) made from Joshinko or shiratamako rice flour is boiled (or steamed) and then skewered on bamboo or wooden skewers.

They are sometimes grilled (or roasted) over a charcoal or gas fire.

The number of dumplings on a skewer varies depending on the size of the dumpling, the maker, the dango shop, and the product, but generally there are two to five dumplings on each skewer.

In addition to “Mitarashi dango” topped with “Mitarashi” made of soy sauce, sugar, and kudzu (or potato starch), there are “Anko dango” (bean paste or red bean paste dumpling) topped with red bean paste, “Zunda dango” or “Zunda an dango” topped with “Zunda” made of mashed edamame mixed with sugar and salt, “Sesame dango” made of roasted and ground sesame seeds, soy sauce, sugar, “Walnut dango” made with ground walnuts, sugar, soy sauce, etc.

There are “Kinako dango”, “miso dango” coated with miso bean paste, and “isobe yaki dango (isobe roll)” that are baked, wrapped in seaweed, and seasoned with soy sauce.

There are also “Kohaku dango” (white dango and light red (pink) dango on a single skewer, “Sanshoku dango” (three-color dango with green and yellow dango in addition to the two colors), and dango with green tea, cherry blossom bean paste, chestnut paste, etc.

There are also Western-style (creative) dumplings made with chocolate, whipped cream, caramel, and other ingredients.

Goma dango

Zunda an dango

misoyaki dango