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1
Put the domyojiko into separate bowls and add the water.
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2
Cover with plastic wrap and let sit for an hour.
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3
After one hour, fold in the mixture with a spatula.
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4
Microwave each bowl at 500W for 20-30 seconds.
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5
Once the mixture has been heated up, fold the sugar and salt into one of the domyojiko mixture with a spatula.
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6
This will be the white outer layer.
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7
Combine the other domyojiko mixture with the sugar, salt, and red food coloring with a spatula.
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8
Mix well until evenly colored.
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9
This will be the pink outer layer.
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10
Cover each bowl with a wet paper towel.
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11
Let cool at room temperature.
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12
Put the tsubu-an on a sheet of plastic wrap.
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13
Fold the plastic wrap into 6 cm square and stretch the tsubu-an.
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14
Remove the plastic wrap and cut the tsubu-an in a cross-shaped pattern to make 4 equal pieces.
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15
Cut the strawberries and position on top of the tsubu-an (with the cross section facing outwards).
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16
Mix the tsubu-an and whipped cream.
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17
Place the mixture on top of the strawberries.
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18
The filling is complete.
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19
Put the pink domyojiko on a piece of plastic wrap and fold it to make 3 cm wide strip.
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20
Using a rolling pin, flatten the stick into 25 cm strip.
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21
Follow the same steps and stretch the white domyojiko.
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22
As in Step 6, cut each strip in a cross-shaped pattern.
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23
Slice each piece vertically to make 8 white and pink domyojiko pieces each.
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24
Arrange the pink and white domyojiko pieces alternately and stick them together as shown in the picture.
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25
Place the filling in the center and wrap the filling.
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26
Top with the salt-preserved cherry blossoms, and it's done.
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27
Package it individually if you wish.
