After enjoying it with your eyes, grill it and enjoy as a snack.

Mizuki dango is surprisingly easy to make. Add hot water to rice flour, mix with chopsticks, knead with your hands, roll into small balls, and boil. Remove the floating dango from the hot water and sprinkle with powder such as potato starch to complete the preparation. Garnish it on a dogwood branch while it's still soft and it's done. If you want to add color, add rice flour during the kneading stage. It's even easier if you cut the leftover mochi from New Year's into small pieces and roll them up to decorate. If you break off the tip of the branch beforehand, it will be easier to stick the dumplings into it.

Dried and cracked dumplings and decorated dumplings are often eaten by roasting them or frying them in oil. There is a legend that if you eat this, you will be in good health.

Colorful "Mizuki Dango" are a delight to the eyes of Morioka in winter when it is covered in snow. If you visit Morioka during this time, why not look for it in the city?