Dango is a Japanese dumpling made from rice powder. It is sticky and filling. Some popular flavors are An (bean jam), Mitarashi (syrup made from soy sauce and sugar), Kinako (soybean powder), Nori (laver), Goma (ground sesame). It is often served with green tea.
Dango is eaten in all seasons. Three to four Dango are often served on a skewer. In Hokkaido, Dango made from potatos exists. This type is baked with soy sauce.
In 1999, Dango became a boom in Japan. A song entitled "Dango-san-kyoudai" (three brothers of Dango) was released and a craze for eating Dango developed at that time.