Dango is a traditional Japanese dessert made from sticky rice flour that is typically served on skewers. This popular sweet has several synonyms in the Japanese language, including mitarashi dango, hanami dango, and kusa dango. Mitaraishi dango is coated in a sweetened soy sauce glaze, while hanami dango is made in pastel colors and eaten during cherry blossom viewing season. Kusa dango is made with yomogi (Japanese mugwort) and is often served with sweet red bean paste. Other variations include anko dango (dango filled with sweet red bean paste) and kinako dango (dango coated in sweet toasted soybean flour). Regardless of the variation, dango is a delicious treat that is loved by many!