Put the domyojiko into separate bowls and add the water. Cover with plastic wrap and let sit for an hour.
After one hour, fold in the mixture with a spatula. Microwave each bowl at 500W for 20-30 seconds.
Once the mixture has been heated up, fold the sugar and salt into one of the domyojiko mixture with a spatula. This will be the white outer layer.
Combine the other domyojiko mixture with the sugar, salt, and red food coloring with a spatula. Mix well until evenly colored. This will be the pink outer layer.
Cover each bowl with a wet paper towel. Let cool at room temperature.
Put the tsubu-an on a sheet of plastic wrap. Fold the plastic wrap into 6 cm square and stretch the tsubu-an. Remove the plastic wrap and cut the tsubu-an in a cross-shaped pattern to make 4 equal pieces.
Cut the strawberries and position on top of the tsubu-an (with the cross section facing outwards).
Mix the tsubu-an and whipped cream. Place the mixture on top of the strawberries. The filling is complete.
Put the pink domyojiko on a piece of plastic wrap and fold it to make 3 cm wide strip.
Using a rolling pin, flatten the stick into 25 cm strip.
Follow the same steps and stretch the white domyojiko.
As in Step 6, cut each strip in a cross-shaped pattern. Slice each piece vertically to make 8 white and pink domyojiko pieces each.
Arrange the pink and white domyojiko pieces alternately and stick them together as shown in the picture.
Place the filling in the center and wrap the filling. Top with the salt-preserved cherry blossoms, and it's done.
Package it individually if you wish.
Story Behind this Recipe
My mother came up with this Japanese confectionery recipe. Layered filling consisting of tsubu-an, strawberries, and cream tsubu-an is wrapped with pink and white domyojiko.
Lightly moisten your hands when wrapping to keep the domyojiko layer from sticking to your hands. However, do not wet your hands too much!