![]() In a classic case of waste not want not, these ancient staples were made with the leftover pieces of rice and grain husks. References to dango can also be found in the 12th and 13th century Buddhist parable works, Shasekishu and Teikinourai and in the 14th century encyclopaedic work Shuugaishou. ![]() It is even mentioned in that period’s famous dictionary, Wamyo Ruijusho as well as in a cookbook titled Chuujirui Ki. ![]() Said to have originated with modak, an Indian sweet dumpling used in offerings to the Hindu deity Ganesh, there are records in Japan of dango as far back as the 10th century in a Heian period work of fiction known as the Shin Sarugaku Ki. Extraordinarily popular now, it is easy to forget that dango is an old food with a long history.
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