Dango is eaten year-round, but its different varieties are traditionally eaten in given seasons. Three to four Dango are often served on a skewer. One variety of dango from Hokkaido is made from potato flour and baked with shoyu (soy sauce).

In 1999, dango experienced a surge of popularity in Japan: a song entitled "Dango-san-kyoudai" (three brothers of dango) was released and a craze for eating dango developed at that time.

Different Types