(Tsubu An Dango | Coarse Red Bean Dango)
Dango is a traditional Japanese sweet. Dango can be made from a mixture of different rice flours. It is a skewer of 3-4 dango (sweet, mochi-like balls) with an extra coating of flavour. This one is anko - red bean paste.
Dango is a common snack eaten all year round. It's really popular, especially among older people. You can buy it at almost every convenience store or market.
100 JPY (3 skewers, 4 dango each)
The dango itself doesn't really have a flavour beyond a slight rice flavour and sweetness, but the anko is the perfect match. It has a subtle "adult" sweetness. If you've never had anko before, imagine the heartiness of a bean with a little sugar to bring out its sweet side.
The dango has a soft, sticky chewiness when you bite into it. While you should make sure to chew it properly, it pulls away easily and is easy to bite. The anko has soft bits of red beans in it. I like having soft bites in creamy textures so I'm a fan of it. If you don't like that kind of texture, it might not be your thing.
There's no strong smell.
The dango is filling, the anko hits that sweet spot without giving you a tummy ache, and it's available pretty much everywhere. I felt satisfied after having just 1 skewer. There are many flavours of dango, but anko is my favourite because it's not too overpowering. Even if you are not big on sweets, I think you can enjoy it.
- Would I try again?
While it's not my first choice when I'm craving a snack, I would buy it occasionally. Since it's both a traditional and common Japanese sweet, I definitely recommend trying it at least once if you visit.