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 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 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.