Dango was actually my first taste of Japanese street food. I have to say, as a first go, they were great, because despite being mild, they still introduced me to the different flavors and textures traditional in Japanese cuisine.
Specifically, dango are sweet—mildly sweet, not candy—dumplings made from rice flour. There are many different kinds, but the type I’ve seen most frequently on Nakamise Dori is mitarashi. These are covered in a syrup made from soy sauce, starch and sugar. They’re shaped into balls and served four or five at a time on skewers.