Dango (団子) is a Japanese dumpling made from a mixture of primarily rice flour and glutinous rice flour. It's thought that the first dango ever created was at a tea house in Kyoto, Japan and named Kamo Mitarashi. The name of 'Dango' is thought to have been inspired by the bubbles made by the purifying water of Mitarashi River. Mitarashi Dango, a popular dango flavor, used to have 5 pieces on a stick, the top one representing the head, the next two the arms, and the last two the legs.
While Dango can be eaten casually as a snack, they're also used for a variety of traditional holidays. One holiday is the Mitarashi Festival held at the Shimogamo Shrine. Dango are often brought as the main offerings to this festival and often come in three colors: red, green, and white.