The primary ingredient in traditional dango is rice flour, specifically a type called mochiko or sweet rice flour. This flour is mixed with water to create a dough, which is then shaped into small round balls. Dango is a popular Japanese sweet, often served on a skewer and sometimes glazed with a syrup, such as mitarashi (sweet soy sauce) or covered in other toppings like anko (sweet red bean paste). Dango is commonly enjoyed during festivals and special occasions, highlighting its cultural significance and versatility in Japanese cuisine.