• I made one batch of dough separately for mitarashi dango and kinako dango, and another batch for hanami dango because I wanted to add more sugar to them as they are not served with anything else. However, you can prepare the dough all at once for all types.

Mitarashi dango and Kinako dango:

• In a bowl, mix together rice flour, a pinch of sugar, and water. If the dough seems dry or difficult to knead, add a bit more water.
  
• You will get 12 dango dumplings, each weighing around 18 - 19 grams.
  
• In a pot, heat water, and place the dumplings into the boiling water, cooking for about 3-4 minutes. The dumplings will float to the surface. I suggest putting the cooked dumplings on a plate and you can sprinkle some water on the plate - they will stick less.
  
• Prepare the sweet soy sauce glaze. First, thoroughly mix the ingredients in the pan to ensure that the starch completely dissolves. Only then start heating. Heat the sauce over low to medium heat until it reaches approximately this consistency. It doesn't take long.
  
• Thread the dango dumplings onto skewers and coat them in the sauce. I placed three pieces on one skewer. It's easier to handle the dumplings when you wet your hands with water.
  
• On a plate, mix roasted soy flour with powdered sugar (not with granulated sugar like I did :D) and coat the dumplings.
  

Hanami dango:

• Prepare the dough in exactly the same way as in the first case. You will get 6 dumplings, each weighing around 18 - 19 grams.
• Color two dumplings with red dye. Be careful, better to add less at first. The dumplings should be only lightly pink. I may have overdone it a bit.
  
• Color another two dumplings with matcha powder.
  
• Cook the dumplings in the same way as in the first case and thread them onto skewers in this order - green, white, and pink.