Hanami Dango (花見団子) : The Sweet Taste of Spring
As spring approaches, Japan transforms into a breathtaking canvas of pink cherry blossoms. It’s a season of renewal, beauty, and tradition—one of which is Hanami, or cherry blossom viewing. Alongside the picturesque scenery, people enjoy delicious seasonal treats, and one of the most iconic is Hanami Dango.
What is Hanami Dango?
Hanami Dango is a skewered Japanese sweet dumpling made with a combination of rice flour and glutinous rice flour. It comes in three beautiful pastel colors: pink, white, and green—symbolizing the arrival of spring. Lightly sweet and delightfully chewy, these dumplings are a must-have during cherry blossom season.
The Meaning Behind the Colors
Ever wondered why Hanami Dango is always pink, white, and green in that specific order? There are a couple of popular theories:
- The Life Cycle of Cherry Blossoms: Pink represents the flower buds, white symbolizes the full bloom, and green signifies the fresh leaves that follow.
- The Essence of Spring: Pink for the rising sun and cherry blossoms, white for the last traces of snow, and green for fresh sprouts beneath the snow.
Both interpretations add to the beauty and meaning behind this traditional sweet!
The History of Hanami Dango
The tradition of Hanami dates back to the 8th century, but it wasn’t until the famous cherry blossom party Daigo no Hanami in 1598 that Hanami Dango became a staple treat. Hosted by Toyotomi Hideyoshi, this grand event at Daigoji Temple in Kyoto introduced the tradition of enjoying food and sweets under the cherry blossoms—a custom that continues to this day.
Ingredients for Hanami Dango
To make authentic Hanami Dango, you’ll need:
- Joshinko (上新粉) – Japanese short-grain rice flour
- Shiratamako (白玉粉) – Glutinous rice flour (also known as sweet rice flour)
- Sugar – For a touch of sweetness
- Red food coloring – Or natural alternatives like beet juice or freeze-dried strawberries
Matcha (green tea powder) – Traditionally, yomogi (mugwort) is used, but matcha is a great substitute
How to Make Hanami Dango
- Mix joshinko, shiratamako, and sugar in a bowl.
- Gradually add boiling water and mix until well combined.
- Divide the dough into three equal portions.
- Color one portion pink and another green, leaving the third plain.
- Roll each portion into small round balls.
- Boil the dumplings until they float, then transfer to cold water.
- Skewer the dumplings in the order of pink, white, and green.
Choosing the Right Rice Flour
Understanding the types of rice flour can make all the difference in achieving the perfect chewy yet firm texture for Hanami Dango. Here’s a quick breakdown:
- Joshinko (上新粉) – Made from short-grain rice, gives dango a firmer texture.
- Shiratamako (白玉粉) – Glutinous rice flour, makes dango soft and chewy.
- Mochiko (餅粉) – A substitute for shiratamako, but results in a slightly different texture.
- Dangoko (団子粉) – A pre-mixed combination of rice flour and glutinous rice flour, though the ratio varies by brand.
For the best texture, a 50/50 mix of joshinko and shiratamako is ideal. If you prefer a softer, more mochi-like texture, try a 40/60 ratio.
Enjoying Hanami Dango
Traditionally, Hanami Dango is enjoyed on its own, without toppings or sauce. If you prefer a little extra sweetness, try pairing it with anko (sweet red bean paste).
There’s even a Japanese proverb inspired by this treat: “Hana yori dango” (花より団子)—which translates to “Dumplings over flowers,” meaning practicality over aesthetics. But why choose when you can enjoy both the beauty of cherry blossoms and the delicious taste of Hanami Dango?
So, as spring arrives, take part in this centuries-old tradition. Whether you’re strolling under the cherry blossoms or enjoying a quiet moment at home, a skewer of Hanami Dango is the perfect way to welcome the season!
Itadakimasu! 🍡
