In Japan, there is a food that comes in bunches of green, white, and pink dumplings.

Dango (団子) Rice is ground into a powder (usually glutinous rice) and then kneaded with boiling water and steamed into small balls, similar to rice cakes. Usually three to five of them are skewered on a long bamboo stick. Depending on the local product or characteristics, flour or millet or other grain powder may be used.

The green and white powdered dango is called "Hanami dango," and is eaten more often when cherry blossoms are viewed, but it is also eaten on weekdays.