is a Japanese dumpling made from mochiko (rice flour), related to mochi. It is often served with green tea. Dango are eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer. One variety of dango from Hokkaidō is made from potato flour and baked with shoyu (soy sauce). Types of dango There are many different varieties of dango which are usually named after the various seasonings served on or with it. (Extern… (More on Dango)