In a mixing bowl, combine shiratamako and sugar. Gradually add water while mixing until a smooth dough forms. Knead for about 5 minutes until the dough is soft and pliable.

(Optional) If making Hanami Dango, divide the dough into three portions. Add pink food coloring to one and green food coloring to another, leaving the third portion white. Knead until colors are evenly mixed.

Roll the dough into small balls (about 1-inch diameter) to ensure even cooking.

Bring a pot of water to a boil and gently drop in the dango balls. Stir lightly to prevent sticking.

Cook until the dango float to the surface (about 2-3 minutes). Let them cook for an additional 1 minute, then remove.

Transfer the boiled dango into a bowl of ice water for 1-2 minutes to firm up the texture.

Drain and thread 3-4 dango balls onto each bamboo skewer.

In a small saucepan, mix soy sauce, sugar, water, and cornstarch. Heat over medium, stirring continuously, until the sauce thickens and turns glossy.

Brush or drizzle the sweet soy glaze over the skewered dango before serving.

Enjoy your dango plain, with Mitarashi sauce, dusted with kinako, or topped with sweet red bean paste (anko). Pair with matcha or sencha for an authentic Japanese tea-time experience!