Easiest Way to Make Perfect Elegant Japanese Sweets (Jo-Namagashi) for Spring

Easiest Way to Make Perfect Elegant Japanese Sweets (Jo-Namagashi) for Spring Delicious, fresh and tasty.

Elegant Japanese Sweets (Jo-Namagashi) for Spring. Great recipe for Elegant Japanese Sweets (Jo-Namagashi) for Spring. I wanted to make adorable Japanese sweets that were perfect for spring, so I did some experimenting with uiro dough, trying to make it not too stiff but not too soft. Great recipe for Elegant Japanese Sweets (Jo-Namagashi) for Spring.

Great recipe for Elegant Japanese Sweets (Jo-Namagashi) for Spring.

I wanted to make adorable Japanese sweets that were perfect for spring, so I did some experimenting with uiro dough, trying to make it not too stiff but not too soft.

Finally, I thought it looked about right, so I uploaded the.

You can cook Elegant Japanese Sweets (Jo-Namagashi) for Spring using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Elegant Japanese Sweets (Jo-Namagashi) for Spring

1. Prepare 15 grams of ☆ Shiratamako.

2. It’s 10 grams of ☆ Kudzu starch.

3. You need 30 grams of ☆ Joshinko.

4. You need 80 grams of ☆ Caster sugar.

5. It’s 80 ml of Water.

6. Prepare 45 grams of Shiro-an.

7. You need 1 of Food coloring (red and yellow).

8. It’s 1 of Katakuriko (for dusting).

Elegant Japanese Sweets (Jo-Namagashi) for Spring.

I wanted to make adorable Japanese sweets that were perfect for spring, so I did some experimenting with uiro dough, trying to make it not too stiff but not too soft.

Namagashi, meaning raw sweets, is a Japanese sweet and a type of wagashi, consisting of natural ingredients such as fruit jellies or sweetened bean paste.

Today, every confectionery store in Japan usually has its own collection of unique, elegant, seasonal namagashi.

Elegant Japanese Sweets (Jo-Namagashi) for Spring instructions

1. Place the ingredients marked with a ☆ into a microwave-safe bowl. Dilute the red food coloring with the water in a separate bowl..

2. Add the colored water into the bowl with the dry ingredients a little bit at a time, mixing well so that no lumps form..

3. Cover with plastic wrap and microwave for two minutes. Remove and stir well, then cover and microwave for one more minute. This will produce a springy dough..

4. Roll the dough out on a surface dusted with the katakuriko while it is still warm. It should be about 2-3mm thick..

5. Using a round cookie cutter or a cup, cut out a circle of dough. I used one that was 8cm in diameter. Place about 5g of shiro-an, rolled into a 2cm ball, in the middle of the circle..

6. Create the petals by bringing the sides together. Heres how to form the first petal..

7. Forming the second petal..

8. Forming the third petal… Now its starting to look like a flower!.

9. When youve brought the fourth and fifth petals together, pinch the middle part together firmly enough that it all stays together..

10. Use your finger to open up each petal, making them nice and round..

11. If you use kitchen scissors to cut a notch into the end of each petal, it will look even more like a cherry blossom. Place a bit of shiro-an mixed with yellow food coloring in the middle of each flower to make the stamens. Now theyre ready to serve..

Colorful sculpted mochi in seasonal designs around bean paste. 'Wagashi' literally means 'Japanese sweets', and the term refers to any Japanese confections that were invented in Japan during the Edo period.

Adding matcha to sweets and candy tends to work well, because the bitterness of the matcha is always well hidden by the sweetness of the candy.

Traditional Japanese sweets, known as wagashi, are a delightful tea time treat across Japan.

Note: Some Wagashi can fall under Namagashi and Han-Namagashi, depending on how it's made.

Wagashi refers to traditional Japanese sweets.