Gomasuri Dango is a popular treat in Japan. It has been produced for many years in Japan's Iwate Prefecture in the Tohoku region. Its main ingredient, dango, is made with powdered grains, cereals and rice flour. It is often confused with mochi which is also white. The main difference is that mochi is made from glutinous rice while dango is made from rice flour. Rice flour or mochiko makes dango soft and gooey. Dango, which is made from mochiko, is less chewy compared to mochi, which is made directly from rice. Sometimes dango is made from shiratamako, another type of glutinous rice flour.
Called Japan's quintessential sweet, this delicious snack is often eaten on-the-go. Its mobility and convenience make it a favorite during this East Asian country's numerous festivals. Dango is easy to carry around because it is usually served on a skewer. It is also often used as an offering during Buddhist religious services. Preparing dango goes as far back as the 10th century, during the Heian Period (794 – 1185). It was even mentioned in a dictionary and cookbook during the period.
When dango is made, water is usually added to the rice flour, and then it is shaped into balls, boiled, and then steamed. Boiling dango balls only takes about 15 minutes. After they have been boiled, they are steamed and then skewered. Dango comes in a variety of flavors such as Kurumi Dango (walnut paste), Zunda Dango (green soybean paste), Yomogi Dango (soybean flour, mugwort, and red bean paste), and more.
One of the most popular varieties of dango is Gomasuri Dango. This is filled with the nutty flavor of black sesame paste, known in Japanese as neri goma. This well-known Iwate souvenir is so silky that it melts in the mouth. The best Gomasuri Dango is made by Shoeido, a confectionary shop in Iwate.
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