Dango is a traditional Japanese sweet dumpling made from rice flour. These small, round dumplings are typically skewered on a stick and often served with various toppings or sauces, such as sweet soy sauce, red bean paste, or sesame seeds. Dango is enjoyed year-round but is particularly popular during certain festivals and seasonal events. There are many varieties of dango, each with its own unique flavor and preparation method. Some popular types include Hanami Dango, which is tri-colored and enjoyed during cherry blossom season, and Mitarashi Dango, which is coated in a sweet soy sauce glaze. Dango is not only a delicious treat but also a symbol of Japanese culture and tradition.