Dango (rice dumpling) - Dango

Japanese: だんご(団子) - だんご

Dango is made by kneading flour with water, rolling it into small balls, and boiling or steaming it. It is eaten covered in bean paste or soybean flour, or grilled with a soy sauce-flavored sauce. There are many theories about the origins of dango, and it is unclear. However, there was a type of Chinese confectionery called danki that was popular during the Heian period, and according to the Chujiruiki, which is said to be the oldest cookbook in Japan, danki seems to have been very similar to modern dango. Also, in the Shugaisho, dansu is listed as one of the eight types of Chinese confectionery.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

穀粉を水でこねて小さくまるめ，ゆでたり蒸したりしたもの。餡（あん）やきな粉をまぶしたり，しょうゆ味のたれの付け焼きにしてたべる。だんごの来歴には諸説があって明らかでない。ただし，平安時代に行われていた唐菓子の一種に団喜（だんき）というのがあり，日本最古の料理書とされる《厨事類記（ちゆうじるいき）》を見ると，団喜は今のだんごとよく似たものだったようである。また，《拾芥抄（しゆうがいしよう）》には〈団子（だんす）〉というのが八種唐菓子の中に名を連ねている。

出典　株式会社平凡社世界大百科事典第２版について　情報

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