Nerikiri dough

1. Dry out the bean paste (hidori)

1. Measure the cold shiro-an into a heat-resistant bowl. Cover it with a paper towel so it adheres to the surface of the paste, and heat in the microwave at 600W for about 2 minutes. Knead well with a rubber spatula until uniform, cover with a fresh paper towel, and heat again in the microwave for about 1 minute.

2. Remove from the microwave, stir well with a rubber spatula, and let cool slightly. (Spread the bean paste along the entire inner surface of the bowl until it cools to room temperature.)

3. Gather the bean paste with the spatula, cover with a paper towel, heat in the microwave for about 1 minute, and repeat step 2.

4. Gather the bean paste with the spatula, cover with a paper towel, and heat in the microwave for about 30 seconds. If it still feels soft, heat for another 30 seconds.

5. Gather the paste together; it is ready if it doesn't stick to your hands and the moisture has been sufficiently removed.

☆ Bean paste firms up as it cools, so monitor the consistency while it cools and add heating time if necessary.

2. Make the gyuhi

1. Measure 10g of Maeda's shiratamako into a small heat-resistant bowl. Crush it with a rolling pin until fine, then add 20g of water. Mix well with a small rubber spatula until dissolved, then add 20g of granulated sugar and mix well.

2. Heat in the microwave at 600W for about 1 minute. Stir well with a clean rubber spatula. If it's not cooked enough, check the consistency and microwave for another 10 seconds or so, then stir well.

3. Combine the dough

While the bean paste is still warm, weigh out 25g of the gyuhi from step 2, mix it into the paste with a rubber spatula, and transfer it to a large piece of parchment paper.

On the parchment paper, fold it over the dough and knead firmly by repeatedly pressing and folding. (About 10 times.)

After kneading, tear the dough into about 20 small pieces and then combine them back together.

Repeat this kneading and tearing process on the parchment paper. (2–3 times.)

You will have a smooth, white dough.

Once finished kneading, wrap the dough in plastic wrap.

It can be stored in the refrigerator for about 2 days, but please shape and eat it as soon as possible.
Shaped sweets can be frozen.

Recommended Tools

We recommend using microwave-safe polycarbonate bowls, which are easy to handle. Using a bowl with a 17cm diameter for the bean paste and a 10cm diameter for the gyuhi makes the work easier.

Shaping Ideas

You can make various colorful jo-namagashi by coloring the nerikiri dough with food coloring. Try finishing with colors inspired by seasonal flowers or fruits.

Using Japanese confectionery tools like a triangular bar or spatula allows for more delicate detailing.

The Difference Between Nerikiri and Gyuhi

The doughs used in Japanese sweets are mainly nerikiri and gyuhi.

・Nerikiri is a dough made by adding gyuhi to shiro-an, making it easy to detail and ideal for jo-namagashi.

・Gyuhi is a chewy dough made from shiratamako and water, often used for daifuku.

Using Maeda's shiro-an and shiratamako, you can make authentic nerikiri dough in the microwave. Let's try making seasonal jo-namagashi.

History and Origin of Nerikiri

Nerikiri was born in Kyoto in the late Edo period as the representative dough for jo-namagashi. By adding gyuhi to shiro-an, it became easier to craft into beautiful shapes.

With the development of the tea ceremony, nerikiri sweets expressing seasonal flowers and scenery were created, developing as a Japanese sweet that symbolizes Japanese aesthetics.

Today, microwave-based recipes have become widespread, allowing families to enjoy making jo-namagashi at home.

Making nerikiri dough is a great opportunity to learn the basic techniques of Japanese confectionery. Making seasonal jo-namagashi with your children is also a form of food education that connects them to traditional Japanese culture.

Try making Japanese sweets featuring seasonal flowers and fruits.

• Sakura Nerikiri - A classic spring sweet
• Citrus Nerikiri - Refreshing scent and color
• Chestnut Nerikiri - Expressing the tastes of autumn
• Seasonal Jo-namagashi - For tea parties and hospitality

Please try other recipes using shiro-an or shiratamako.