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The dango is wrapped in leaves of sasa for the purpose of preservation. Onna dango (literally "female dango") is filled with anko, while the otoko dango (literally "male dango") is filled with kinpira. Sasa dango has two varieties: onna dango and otoko dango. Sasa dango ( 笹団子) is produced and eaten primarily in Niigata Prefecture.Mitarashi ( みたらし団子) is covered with a syrup made from shouyu (soy sauce), sugar, and starch.Kusa dango or yomogi dango ( 草団子 or よもぎ団子) is mixed leaves of yomogi, like kusa mochi.Kinako dango ( きなこ団子) is made with toasted soy flour.This variety is prominently featured in the tale of Momotarō, a folkloric Japanese hero, who offers the rounded ball (not skewered) to three talking animals in exchange for their aid in fighting demons. Kibi dango ( きび団子) is made with millet flour.It has three colors (pink, green, white), and is traditionally made during sakura-viewing season, hence the name ( hanami means "flower viewing" hana meaning "flower", and mi meaning "to see"). Hanami dango ( 花見だんご) is sanshoku dango ( 三色団子) to eat during hanami.Goma dango ( ごま団子) is covered with sesame paste.Furthermore, the one wrapped with nori is called isobe dango ( 磯辺団子). Shoyu dango ( 醤油だんご) is a kind of baked dango ( yaki dango ( 焼き団子)), and is seasoned with soy sauce.Cha dango ( 茶団子) is green tea flavored dango.
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Other toppings for anko include zunda ( ずんだ) made from edamame paste and kurumi ( walnut) paste. Anko dango ( あんこ団子) is commonly covered with sweetened red bean paste ingredients other than azuki are used on rare occasions.The many different varieties of dango are usually named after the various seasonings served on or with it.