Place the granulated sugar and water in a small pot and set to medium heat. Heat, while stirring, until the sugar has dissolved, about 1 minute.

Add the strawberries and cook for about 10-12 minutes, until the strawberries are very soft and the syrup is bubbling and thick.

Strain the syrup into a jar and set aside to cool. The leftover syrupy strawberries can be eaten with yogurt, pancakes or waffles!

Place the shiratamako flour into a bowl, and gradually drizzle in the water. Knead with a spoon (or your hands – much easier). The dough should form into one piece, and be firm enough for a piece of dough to be rolled into a ball, and retain its form when placed down. Depending on the humidity of your house, you may need to add a bit more flour or water, but do so very gradually.

Take ¼ of the dough and divide it into 5 pieces. Dye it red, green, blue, brown and black. Keep in mind that the dough will get deeper in color once it is boiled.

Roll the remaining dough into 8 balls and place it on a plate lined with plastic wrap. The dough will easily stick to plates and countertops and the plastic wrap will prevent this.

Create the iris of the eyes with the brown, green, blue and red dough by making little disks of the dough and pressing them onto the white balls. To make the pupils, make little balls with the black dough and press them into the center of the iris.

To cook the eyeballs, bring a large pot of water to boil. Add the eyeballs. Once they have risen to the surface, boil for 3-5 minutes, until cooked all the way through. Immediately transfer the eyeballs to a bowl of ice water, to stop the cooking and prevent them from getting too soft.

Stick the eyeballs onto skewers and place on your serving plate.

Drizzle the strawberry “blood” on top and enjoy!