Nerikiri-Wagashi- Japanese Home Cooking and Sweets Class in Tokyo
Nerikiri is a traditional Japanese upper wagashi (fresh sweet), featuring a combination of gyuhi dough (mochi-like) and anko (sweet bean paste), shaped beautifully to resemble seasonal flowers or fruits. Microwave methods make it accessible for home cooking, primarily using shiratamako (rice flour) or white an as key ingredients.
Hand made Nerikiri with Matcha- Japanese home and sweets cooking class in Tokyo
Basic Ingredients (for about 5 pieces)
Shiratamako (white rice flour): 30g
Water: 60g
Upper white sugar: 60g (or adjust for white an)
White koshi-an or white an (smooth white bean paste): about 500g
Koshi-an (for filling): about 100g
Food coloring: as needed (red, yellow, etc.)
Katakuriko (potato starch): for dusting
Tools for making nerikiri- Japanese home and sweets cooking class in Tokyo
Dough Preparation Steps
In a microwave-safe bowl, mix shiratamako with half the water to dissolve lumps. Add the remaining water and upper white sugar, then microwave (600W) in 20-30 second bursts until translucent.
In another microwave-safe bowl, cover white koshi-an with damp paper towel and microwave at 600W for 2 minutes. Stir well, then continue in 1-minute bursts until it resembles powdery mashed sweet potato.
Combine the warm gyuhi and an, mixing with a spatula. Tear into pieces on a firmly wrung damp cloth to cool slightly, then knead together repeatedly for a smooth, moist nerikiri dough.
Shaping and Decoration
Take about 40g of dough per piece and lightly tint with food coloring (e.g., pale red or yellow).
Roll 20g koshi-an into balls and wrap each in dough. Flatten thinly in your palms, then use a toothpick or skewer to score petal lines (about 5 per flower) and dimple the center.
Sift extra tinted dough finely and place in the center as stamens. Shape into seasonal motifs like plum blossoms or hydrangeas.
Hand made Nerikiri- Japanese home and sweets cooking class in Tokyo
Tips and Storage
Knead the dough quickly while warm and use a damp cloth to prevent drying. Store finished pieces in the fridge for 1-2 days; chill before eating for the best melt-in-the-mouth texture. Even beginners can make authentic results with just 5 minutes of microwaving.
