Japanese Goma Dango
Goma Dango is a traditional Japanese sweet rice dumpling coated in a savory-sweet paste made from ground sesame seeds, known as 'goma'. The coating typically consists of black or white sesame seeds mixed with sugar, soy sauce, and sometimes miso, creating a rich, nutty flavor. It's a popular street food and festival treat, often served on a skewer.
🍽️ Nutrition at a glance
This dish is primarily high in carbohydrates from the rice dumpling and contains moderate healthy fats from the sesame coating. It provides a good source of plant-based protein, calcium, and magnesium from the sesame seeds, with a rough estimate of 150-200 calories per skewer.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 4 g |
| Carbs | 28 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 180 mg |
| Calcium | 60 mg |
| Magnesium | 40 mg |
| Iron | 1.5 mg |
| Phosphorus | 70 mg |
| Manganese | 0.5 mg |
| Copper | 0.3 mg |
| Thiamin (B1) | 0.1 mg |
| Niacin (B3) | 1 mg |
Per 1 skewer (about 80 g) · estimated, varies by recipe
💡 What's interesting
The sesame coating is nutritionally dense, offering lignans with antioxidant properties and a complete amino acid profile when paired with the rice. Culturally, it's a beloved 'mochi' variation that showcases the Japanese appreciation for contrasting textures—soft, chewy dumpling against a gritty, flavorful paste.
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AI estimate may be inaccurate · Terms