Soak the skewers in a glass full of water. This is optional, but it will help the dango slide onto it later.

In a bowl, mix together the shiratamako and 60ml water until it has formed a bit of a shaggy dough.

In a separate bowl, mix the joshinko and sugar. Add the hot water and mix until it has formed a smoother soft dough.

Combine the two doughs and knead together until fully incorporated. It should have a texture similar to an ear lobe. You can adjust with more water or more joshinko as needed.

Roll the dough into a log and cut three equal pieces. Set two of the pieces aside for now, and roll the remaining piece into a log like earlier. Cut the piece into thirds as well and roll the pieces into balls. They should be about the size of a golf ball. Set aside for now.

In a small container, mix about half a teaspoon of matcha with a little bit of hot water until it becomes a paste-like consistency. Grab one of the two pieces that were set aside and slowly add the matcha paste to it, kneading to fully incorporate, while minding the texture of the dough. You can also just use the powder. Roll into a log and cut into three equal pieces. Roll the pieces into balls and set aside for now as well.

With the remaining piece of dough, slowly add red food coloring until the color is pale pink. You can also use strawberry or sakura powder if you have it instead of food coloring. Cut and roll into three balls as well.

Heat water in a large pot until it has reached a rolling boil. Carefully drop the dango in the water. They should sink to the bottom immediately, so be careful they do not stick to the pot or each other. Once the dango float, carefully scoop them out using a slotted spoon or spider and immediately place them in an ice bath. Allow the dango to cool completely.

Start skewering on the dango in this order: green, white, then pink. When you look at the dango, from the top it should be pink, white, then green. Repeat with the other two skewers, and the sanshoku dango is done! 完成です！