Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, nerikiri wagashi: "kiku" (chrysanthemum) 2. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2 is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2 is something which I have loved my whole life.

It's Wagashi (Japanese sweet) made of dough from bean paste. How to make a Kiku (chrysanthemum) flower with only a round chopstick. Nerikiri dough is wrapped around a bean paste filling to create a sweet that looks like kiku, a flower. Participants get to make three sweets, which should be consumed on the day that they are made.

To get started with this recipe, we have to first prepare a few components. You can cook nerikiri wagashi: "kiku" (chrysanthemum) 2 using 4 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2:

1. Prepare 10 g Red bean paste (bean jam)
2. Take 20-25 g Nerikiri-dough
3. Take Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)"
4. Prepare ＋ Food coloring

Ichigo Daifuku is a very different type of Japanese traditional sweet. It is composed of an outer layer of mochi around a bean-paste covered. In this Traditional Japanese Wagashi Making Class in Kyoto your teacher will show you how to create two different types of sweets: kiku (chrysanthemum) nerikiri wagashi and ichigo (strawberry) daifuku mochi. Here is how you achieve that.

Steps to make Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2:

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). *It's 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

In this Traditional Japanese Wagashi Making Class in Kyoto your teacher will show you how to create two different types of sweets: kiku (chrysanthemum) nerikiri wagashi and ichigo (strawberry) daifuku mochi. Here is how you achieve that. The past two weekends I attended a course on learning how to make Hasamigiku （はさみ菊）a nerikiri chrysanthemum made with scissors. Although I have taken couple of classes to learn this art.. . and how to shape the dough that will be the base for the kiku. . I hope to not only teach the skills for making wagashi but also the spirit.

So that is going to wrap it up for this exceptional food nerikiri wagashi: "kiku" (chrysanthemum) 2 recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!