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1
Divide the koshi an into 12 portions (15 g x 12).
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2
Lightly desalt the cherry blossoms and cherry leaves and pat dry with paper towels.
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3
Put 160 ml of water in a small pot and turn on the heat.
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4
Once it comes to a boil, turn off the heat and add the food coloring.
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5
Add 100 g of the domyojiko and mix with a spoon.
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6
Cover with a lid and let steam for 5 minutes.
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7
Put 80 ml of water in a separate small pot, turn on the heat, and turn it off once it comes to a boil.
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8
Add 50 g of domyojiko, mix together, cover with a lid and steam for 5 minutes.
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9
Line the steamer with cheesecloth, add the red and the white domyojiko, and steam on high for 20 minutes.
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10
Transfer the domyojiko into separate heatproof bowls.
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11
Put 20 g of sugar into the pink domyojiko, 10 g of sugar into the white, and mix well while still hot.
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12
Let rest until cooled.
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13
You will divide the pink domyojiko into 8 pieces, so use a moistened rubber spatula to divide it into 8 pieces, and the white into 4 pieces.
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14
Flatten the pink ones with your hands, stuff with koshi an, and wrap with a cherry leaf.
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15
Do this for all 8 pieces.
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16
Flatten the white ones with your hands, stuff with the koshi an, and top with a pickled cherry blossom.
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17
Do this for all 4 pieces and you're done.
