20mNaruto
Hanami Dango (Three-Color Dango)
Sweets & Desserts · Easy
Silken Tofu
絹ごし豆腐
Used in 1 recipe
What is it?
Soft, custard-like tofu with high water content — classic dango tenderizer.
Culinary role
Mixed with glutinous rice flour for springy, tender hanami dango dough.
Buying guide
Silken tofu (絹ごし豆腐) is custard-soft with high water content — the classic tenderizer mixed into hanami dango dough on this site. Buy soft or silken grade in the refrigerated tofu case, not firm blocks.
Drain gently before weighing; aggressive pressing breaks the curd. Use the same day opened when possible for the smoothest dough.
- Budget pick: any silken block from a mainstream grocer.
- Premium pick: organic Japanese-style silken from specialty brands.
Substitutes
Extra water in a flour-only dough works but yields tougher, less bouncy dango.
How to store
Keep submerged in water in the fridge; change water daily if storing more than a day.
Shelf life
Unopened: until use-by. Opened: 2–3 days refrigerated.
Where to buy
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