📝 About This Recipe
Nerikiri is the pinnacle of Japanese confectionery, a poetic 'kneaded' sweet traditionally served during formal tea ceremonies to reflect the changing seasons. Crafted from a delicate blend of sweetened white bean paste (Shiro-an) and glutinous rice flour (Gyuhi), these edible sculptures offer a velvety, melt-on-the-tongue texture with a subtle, refined sweetness. Mastering Nerikiri is an act of edible art, allowing you to transform simple ingredients into breathtaking blossoms, fruits, or landscapes.
🥗 Ingredients
Shiro-an (White Bean Paste) Base
- 250 grams Dried Lima Beans or Shiro-mame (soaked overnight and skins removed)
- 150 grams Granulated White Sugar (extra fine preferred)
- as needed Water (for boiling the beans)
Gyuhi (Glutinous Rice Binder)
- 10 grams Shiratamako (Glutinous Rice Flour) (high quality Japanese brand)
- 20 ml Water (room temperature)
- 20 grams Granulated White Sugar (for the binder)
Filling and Decoration
- 120 grams Koshi-an (Smooth Red Bean Paste) (pre-made and chilled for the centers)
- 3-4 drops Food Coloring Gels (pink, green, and yellow are traditional)
- 2 tablespoons Cornstarch or Potato Starch (for dusting hands and tools)
- 1/2 teaspoon Matcha Powder (optional for natural green coloring)
👨🍳 Instructions
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1
Prepare the Shiro-an: Boil the soaked and peeled lima beans until very soft (approx. 60-90 minutes). Drain and pass them through a fine-mesh sieve (uragoshi) to create a smooth, flour-like paste.
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2
In a heavy-bottomed saucepan, combine the bean paste and 150g sugar. Cook over medium-low heat, stirring constantly with a wooden spatula until the moisture evaporates and the paste holds its shape without sticking to your fingers.
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3
Make the Gyuhi: In a small microwave-safe bowl, mix the Shiratamako and 20ml water until smooth. Add 20g sugar and stir well.
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4
Microwave the Gyuhi mixture for 30 seconds, stir, and repeat for another 30 seconds until it becomes translucent, glossy, and very sticky.
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5
Incorporate the Gyuhi into the warm Shiro-an. Knead them together thoroughly while still warm until the mixture is uniform and pliable. This is now your 'Nerikiri' dough.
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6
Spread the dough out on a clean tray and cover with a damp cloth. Let it cool slightly, then knead it again until it is smooth and elastic.
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7
Divide the dough into portions. Keep a large portion white, and use toothpicks to add tiny amounts of food coloring to the other portions, kneading until the color is even and pastel-toned.
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8
Divide the chilled Koshi-an (red bean paste) into 10-12 small balls (about 10g each) to serve as the centers.
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9
Flatten a 25g ball of the colored Nerikiri dough into a circle. Place a ball of Koshi-an in the center and gently wrap the dough around it, smoothing the seam until you have a perfect sphere.
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10
To create a Cherry Blossom (Sakura): Use the side of a clean toothpick or a traditional wooden wagashi tool to press five radial indentations into the sphere.
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11
Pinch the ends of each section to create petals, and use a small amount of yellow-colored dough to create the stamen in the center.
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12
For a leaf design, roll green dough into an oval, flatten, and use a toothpick to etch delicate vein patterns.
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13
Repeat the shaping process for all pieces, keeping the dough covered with a damp cloth when not in use to prevent it from drying out and cracking.
💡 Chef's Tips
Always keep a damp, lint-free cloth over your dough; Nerikiri dries out very quickly and will lose its silky finish. If the dough becomes too sticky to handle, lightly dust your palms with a tiny amount of cornstarch. For the most authentic flavor, use high-quality Shiratamako rather than standard glutinous rice flour. Use gel colors rather than liquid drops to avoid altering the moisture content and consistency of the dough. When shaping, use light, confident strokes; over-handling the dough can cause the oils from your hands to make it look greasy.
🍽️ Serving Suggestions
Serve alongside a bowl of frothy, high-grade Matcha green tea to balance the sweetness. Present the Nerikiri on a dark ceramic plate or a traditional lacquerware tray to make the colors pop. Provide a small wooden pick (kuromoji) for guests to cut and eat the sweets gracefully. Serve at room temperature; do not refrigerate before serving as it can harden the texture. Pair with a seasonal flower on the tray to enhance the 'shun' (seasonal) experience.