📝 About This Recipe
Mizumono represents the final act of a Kaiseki meal, designed to cleanse the palate and provide a refreshing conclusion through seasonal purity. This dish features handcrafted Nerikiri wagashi shaped into a delicate maple leaf, paired with the world-renowned sweetness of Shizuoka Crown Melon and a translucent Sake-infused jelly. It is a sophisticated balance of traditional confectionery craftsmanship and the natural elegance of premium fruit.
🥗 Ingredients
Nerikiri (Wagashi Dough)
- 250 grams Shiro-an (Sweet White Bean Paste) (smooth, fine texture)
- 5 grams Shiratamako (Glutinous Rice Flour)
- 10 ml Water (for dissolving rice flour)
- 5 grams Sugar
- 1 drop Red and Yellow Food Coloring (natural powders preferred)
The Filling
- 60 grams Koshian (Smooth Red Bean Paste) (divided into 4 small balls)
Sake & Ginger Jelly
- 50 ml Junmai Ginjo Sake (high quality for floral notes)
- 150 ml Water
- 25 grams Granulated Sugar
- 2 grams Agar Agar Powder
- 1/2 teaspoon Fresh Ginger Juice (squeezed from grated ginger)
Seasonal Fruit & Garnish
- 1/4 melon Shizuoka Crown Melon (cubed or balled)
- 4 pieces Fresh Mint Leaves (for garnish)
- 1 pinch Gold Leaf (optional for fine dining finish)
👨🍳 Instructions
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1
Prepare the Sake Jelly: In a small saucepan, combine water, sugar, and agar agar. Bring to a boil over medium heat, whisking constantly for 2 minutes to ensure the agar is fully dissolved.
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2
Remove the jelly mixture from heat. Stir in the Sake and ginger juice. Pour into a shallow flat-bottomed container so the liquid is about 1cm deep. Refrigerate until set (about 30 minutes).
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3
Prepare the Nerikiri: In a microwave-safe bowl, mix the shiro-an with the shiratamako (dissolved in 10ml water) and sugar. Stir until smooth.
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4
Microwave the shiro-an mixture for 1 minute at 600W. Remove and stir vigorously with a wooden spatula. Repeat this process 2-3 times until the paste is thick, matte, and no longer sticks to your fingers.
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5
Spread the dough onto a clean damp cloth to cool slightly. Once manageable, knead it by hand until it becomes smooth, white, and translucent.
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6
Divide the dough. Keep 1/4 white, and dye the remaining 3/4 with a gradient of yellow and red to mimic an autumn leaf. Knead the colors in gently for a marbled effect.
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7
Shape the Wagashi: Flatten a 30g piece of the colored Nerikiri dough into a disk. Place a 15g ball of Koshian in the center and wrap the dough around it, pinching the top to seal.
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8
Using a traditional triangular wood tool or a clean toothpick, indent the ball to create five lobes, then score fine lines to resemble the veins of a maple leaf.
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9
Prepare the fruit: Carefully remove the seeds from the melon and use a melon baller or sharp knife to create uniform spheres or cubes. Keep chilled until the moment of assembly.
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10
Remove the set Sake jelly from the fridge and cut into tiny 5mm cubes (dice) to create 'shimmering jewels'.
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11
Assembly: Place one handcrafted maple leaf wagashi on the left side of a chilled ceramic or glass plate.
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12
Arrange 3-4 pieces of melon elegantly next to the wagashi. Scatter the Sake jelly cubes over the melon to catch the light.
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13
Final Touch: Add a tiny fleck of gold leaf to the center of the wagashi and garnish the melon with a single micro-mint leaf. Serve immediately while the fruit is crisp and cold.
💡 Chef's Tips
Always use high-quality Shiro-an; if it's too wet, the Nerikiri won't hold its shape. When working with Nerikiri dough, keep your hands slightly damp or use a damp cloth to prevent sticking. If Shizuoka melon is unavailable, use the highest quality muskmelon or ripe white peaches. Do not boil the Sake for too long if you wish to retain the delicate alcohol aroma; add it after the agar is dissolved. For the most professional look, ensure your fruit cuts are precise and the plate is thoroughly chilled before serving.
🍽️ Serving Suggestions
Serve with a bowl of freshly whisked ceremonial grade Matcha to balance the sweetness. A glass of chilled Umeshu (Plum Wine) on the rocks complements the Sake jelly beautifully. Use a dark, textured slate plate to make the vibrant autumn colors of the wagashi pop. Provide a traditional 'Kuromoji' (wooden pick) for the guest to elegantly cut the wagashi. Follow this course with a final cup of warm Hojicha to settle the palate.