Recipe notes
Dango have been eaten in Japan for centuries, and are appreciated for their simplicity and versatility. Hanami Dango, in particular, are traditionally eaten at picnics under cherry blossom trees. These colorful skewers represent the colors of spring: green for young leaves, white for flower petals, and pink for cherry blossoms.
Hanami, literally "looking at the flowers", is a Japanese tradition that dates back centuries. During this period, families and friends gather under the cherry blossom trees to admire the ephemeral beauty of the sakura. Hanami Dango, with their bright colors and delicate flavor, add a festive touch to these celebrations.
These sweet and colorful skewers are perfect for any occasion, whether it's a spring party or just a special snack.
Mitarashi sauce is mild and slightly salty, perfectly complementing the soft texture of the dango. Traditionally, this sauce is brushed over grilled dango, but it's just as delicious as a dipping sauce. It takes its name from Kyoto's Mitarashi shrine, where it became popular. Dango dipped in this sauce are often eaten at festivals and are a popular treat at street stalls across Japan. The contrast between the sweetness of the dango and the umami flavor of the sauce makes it an irresistible and much-loved snack.
