Dangoko (だんご粉) is a Japanese glutinous rice flour that is used to make the popular sweets dango, which have many variations. Dango has a history going back to the 10th Century in Japan and has many regional variations. A popular way of serving it is as rice balls on skewers, along with various toppings.
There are different types of rice flour used for sweets, including shiratama flour, mochi flour and kamishin flour. Dango flour offers a glutinous rice taste and smooth texture without becoming too soft.
Variations include goma dango with sesame and soy, multi-coloured hanami dango, which is popular during cherry blossom season, mitarashi dango which is grilled and topped with sweet soy sauce, and many more.
One bag: 300g
Shelf life from manufacturing: 12 months (unopened)
Store in a cool, dark place and avoid direct sunlight, heat and humidity.
Manufactured in a factory where buckwheat, wheat, and yam is used.