Put the shiratamako into a heat-resistant bowl. Crumble the powder with your fingers. Then add in the jyoshinko, caster sugar, and salt. Whisk together.

Add in half of the water to the dry ingredients and mix until well incorporated before adding another half. Dissolve the mixture into the water, being careful not to form clumps. At this point, the mixture will be silky smooth.

Dissolve the red food coloring in a little bit of water (not listed) and add to Step 2. Mix well.

Hull and wash the strawberries. Pat dry well.

Cover a small metal tray (but large enough to line up 15 strawberries, as seen in the photo at Step 7) with plastic wrap in a way that's easy to remove later. Pour in the ganache.

Once the ganache has cooled slightly, line up the strawberries.

Chill in the refrigerator for 1 hour, until the ganache hardens. Since the strawberries will be wrapped in the chocolate later, be careful not to let them chill too long because the ganache will become too hard.

Use a scraper or something similar to divide the ganache into 15 portions, then wrap up the strawberry as shown in the photo.

Spread the mochi on your palm and wrap the strawberry in it with the pointy end facing down. Once it's sealed closed, dust with katakuriko one more time and place it in a cupcake liner.

Microwave at 600 W for 4 minutes then stir with a whisk. At this point it's not really that warm. Microwave for 2 minutes. Switch to a heat-resistant rubber spatula. Now the mixture will be warmed in some places, but not all the way through. Microwave for another 2 minutes. Now the mixture will be piping hot and sticky. Lastly, mix very well with a rubber spatula.

Plop the piping hot Step 11 onto the tray with katakuriko from Step 10. Flatten and stretch it out with a spatula. Divide it into sections using a scraper or something similar.

Spread the mochi on your palm and wrap the strawberry in it with the pointy end facing down. Once it's sealed closed, dust with katakuriko one more time and place it in a cupcake wrap.