Cut out a 6 to 7-cm diameter circle from the center of a 5-cm section of daikon, then thinly slice.

Sprinkle salt on the daikon slices, then let sit for 10 minutes. Rinse in water, blot off the excess moisture, then soak in amazu.

Cut the cheese into 12 equal sections. Slice the shrimp down the middle, then cut each half into thirds.

Combine the ★ ingredients, divide into 12 portions, then roll into balls.

Place the daikon from Step 2 on top of a sheet of plastic wrap (or use 2-3 if the flowers are big), then place the violet face down on top, then the shrimp and mint leaf.

On top of the leaf, place a square of usuyaki-tamago and a slice of cheese.

Top this all with a ball of rice from Step 4.

Wrap tightly in plastic wrap, then shape each roll into a round ball.

These also look charming with nanohana.