* Written 山みち or 山路. Traditional for November, but the colours just represent the trees you'd see on your mountain journey, so they can be adapted to any season:
         * Pink, white and green for spring
         * Shades of green for summer
         * Green, yellow and orange for autumn (= traditional)
         * Plain white for winter
   * I used [[an|chocolate あん]] for this, which I think suits the "mountain-ness", but normally you'd just use ねり餡-based こなし for the filling.
   * Use twice as much for the 中餡 as for the coating, so for example 125 gr chocolate あん to 62.5 gr 白あん-based [[konashi|こなし]].
         * Divide skin-こなし into thirds and colour according to the season. Make sure to have the same moisture content in all three (especially in spring, where the white part doesn't need colouring).
         * Make sausages from those, align, roll out (on clad wrap). Make sure you roll out wide enough to cover most of the 中餡.
         * Wrap around the 中餡, then use a wet, wrung-out towel and some thick, round chopsticks to form the mountain range. Start from the top, then do the sides simultaneously.
         * Cut (with a wire)