“Dango” was prepared in different particle size composition of rice powder and in various mixture of glutinous and nonglutinous rice powder. The sensory test and the measurement of viscoelasticity were carried out to clarify a preference for Dango. The results obtained were as follows : Dango prepared with the 200 mesh in average powder and with water of 80 ml/100 g powder was most preferred. The particle size distribution of the powder was at 1.8% of 0-60 mesh, 8.7% of 60-100 mesh, 7.8% of 100-150 mesh, 28.1% of 150-200 mesh, 28.9% of 200-250 mesh and 24.7% of more than 250 mesh. The viscoelasticity of Dango was approximately explained according to the eight elements mechanical model consisting of Hookean body, Newtonian body, plastoelastic body and two pairs of Voigt body. Elastic modulus and viscosity of these elements for most preferable Dango were at 4.79 × 10⁸ dyn/cm², 1.05 × 10⁸ P, 2.69 × 10⁵ dyn/cm², 2.52 × 10⁵ dyn/cm², 1.32 × 10⁷ P, 1.86 × 10⁵ dyn/cm² and 8.51 × 10⁶ P.