📝 About This Recipe
Namagashi represents the pinnacle of Japanese confectionery, a 'living' sweet designed to reflect the fleeting beauty of the seasons. These delicate morsels are crafted from 'Nerikiri'—a supple dough of sweetened white bean paste and glutinous rice—wrapped around a core of smooth azuki bean jam. Known for their artistic elegance and subtle sweetness, they are the traditional accompaniment to the bitter, frothy notes of ceremonial matcha.
🥗 Ingredients
The Nerikiri Dough (Outer Shell)
- 300 grams Shiro-an (Smooth White Bean Paste) (high quality, store-bought or homemade)
- 5 grams Shiratamako (Glutinous Rice Flour) (provides elasticity)
- 10 ml Water (to dissolve the flour)
- 10 grams Granulated Sugar (for additional sheen and texture)
The Filling (Koshi-an)
- 150 grams Koshi-an (Smooth Red Azuki Bean Paste) (chilled and divided into 15g balls)
Coloring and Styling
- 1-2 drops Food Coloring Gel (Pink, green, or yellow depending on the seasonal theme)
- 2 tablespoons Cornstarch (for dusting hands to prevent sticking)
- 1 pinch Edible Gold Leaf (optional, for a luxurious finish)
👨🍳 Instructions
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1
In a small microwave-safe bowl, mix the shiratamako with water until smooth and no lumps remain. Add the sugar and mix again.
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2
Place the shiro-an (white bean paste) in a large microwave-safe glass bowl. Add the shiratamako mixture and stir thoroughly to combine.
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3
Microwave the mixture on medium-high for 2 minutes. Remove and stir vigorously with a damp wooden spatula to distribute heat.
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4
Repeat the microwaving process in 1-minute intervals, stirring in between, until the paste becomes thick, matte, and no longer sticks to your fingers when touched lightly.
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5
Spread the hot paste onto a clean, lint-free damp cloth or a silicone mat. Tear the paste into small pieces to let the steam escape; this cools it quickly and improves the texture.
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6
Once cool enough to handle, knead the pieces back together into one smooth, pliable mass. This is your Nerikiri dough.
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7
Divide the dough into 30g portions. If you wish to color them, take a small amount of food coloring on a toothpick and knead it into a portion of dough until the color is uniform and pastel.
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8
Flatten a 30g ball of Nerikiri into a disc about 2 inches wide. Place a 15g ball of chilled koshi-an (red bean paste) in the center.
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9
Carefully pull the Nerikiri dough up and over the filling, rotating it in your palm until the filling is completely encased. Pinch the bottom to seal.
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10
To create a cherry blossom shape: use the side of a toothpick or a traditional wooden 'triangular spatula' to press five radial indentations into the ball.
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11
Gently pinch the outer edge of each section to create petals, and use a small sieve to press a tiny bit of yellow-colored dough through to create the stamen in the center.
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12
Place the finished Namagashi on a small plate. Repeat with remaining dough, experimenting with different seasonal shapes like leaves or simple rounds.
💡 Chef's Tips
Keep a damp towel nearby to keep your hands and the dough moist, as Nerikiri dries out quickly and may crack. Avoid over-coloring; the beauty of Namagashi lies in soft, ethereal pastel shades rather than bold hues. If the dough is too sticky, use a tiny amount of cornstarch on your palms, but use it sparingly to maintain the glossy finish. Always use a damp wooden spatula when mixing the hot paste to prevent sticking and ensure a smooth consistency. For the best texture, consume Namagashi within 24 hours of making, as the moisture balance is delicate.
🍽️ Serving Suggestions
Serve with a bowl of hot, frothy Matcha (ceremonial grade green tea) to balance the sweetness. Present on a dark ceramic or lacquerware plate to make the delicate colors of the sweets pop. Provide a small wooden pick (kuromoji) for guests to cut and eat the sweet elegantly. Serve as the 'Koicha' (thick tea) accompaniment during a formal Japanese tea ceremony. Pair with a mild roasted tea like Hojicha for a more casual afternoon treat.