Recipe: Delicious Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2

Recipe: Delicious Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2 Delicious, fresh and tasty.

Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2. Make the body part circle shape. Make a dent in the center. Ingredients are red bean paste, Nerikiri-dough and food colorings.

Wagashi are traditional sweets in Japan.

Explore the culture of Wagashi, its history and background through our Wagashi Course.

Learn the different techniques of shaping, wrapping, steaming and using of various ingredients to create these delicate and luxurious Japanese confections at home with.

You can cook Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2 using 4 ingredients and 8 steps. Here is how you cook that.

Ingredients of Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2

1. It’s 10 g of Red bean paste (bean jam).

2. You need 20-25 g of Nerikiri-dough.

3. It’s of Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)".

4. It’s of ＋ Food coloring.

Name: kiku (菊) Chrysanthemum Seasonal Association: Autumn When To Wear It: All Year Auspicious: Yes History: Kiku was introduced from China during the Nara Kiku was introduced from China during the Nara period.

They typically bloom in late summer and will last until the first snowfall.

Over the centuries kiku became popular garden plants and their status grew, to the point that the kiku flower even became the crest of the Japanese royal First a bit about the plant.

A name batted around a lot in the literature is Chrysanthemum x morifolium.

Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2 step by step

1. Colorez the dough.

2. Make the body part circle shape.　Make a dent in the center.　Put the center part in the dent..

3. Put the red bean jam ball on it.　Wrap it with the dough. And make it round..

4. Mark in the middle of top with yellow dough (or a dent). *Its for keeping the center of top.　Make it round shape..

5. Put 12 petals around the side with a round chopstick.　　Put smaller one between two petals on the side..

6. Make a small round dent in the center. Make a round pistil and put it on the dent..

7. Color variations.

8. Color variations.

According to Kew this is an unresolved name.

Another semester, another onslaught of wagashi photos!

If this one looks a little weird, it's because I'm trying to hide the fact that this wagashi was cut in half before I got my hands on it.

Drawing shows the leaves and blossoms of a kiku (chrysanthemum).

Wagashi: Kiku (Chrysanthemum) from Nerikiri dough.