Dango is a traditional sweet treat, presented as rice flour and sugar dumplings skewered on a bamboo stick. Some region-specific versions use other types of flour (such as potato or millet flour) or different ingredients such as green tea or azuki bean paste.

Dango has been consumed in Japan since the Jomon period, when the forest nuts were pounded into flour that was then used to make the dish. Today, there are numerous varieties of dango, such as anko, cha, kuri, niku, teppanyaki, denpun, bocchan, sasa, kinako, and hanami dango.

The most popular variety is called mitarashi dango, coated in a sweet, soy sauce-based syrup, and the dish is commonly accompanied by green tea, like the majority of dango sweets.