Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, nerikiri wagashi: "sakura (cherry blossoms)". It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Nerikiri Wagashi: "Sakura (Cherry blossoms)" is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Nerikiri Wagashi: "Sakura (Cherry blossoms)" is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have nerikiri wagashi: "sakura (cherry blossoms)" using 4 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Nerikiri Wagashi: "Sakura (Cherry blossoms)":

1. Get 10 g Koshi-an (red bean jam)
2. Take 20 g Nerikiri-dough
3. Take Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"
4. Prepare Food colorings (red and yellow)

There are various of the nerikiri but the sakura nerikiri is only available in spring and is normally served with matcha during traditional tea ceremonies. Join byFood's Intensive Wagashi & Mochi Making Course with Mai-san, who teaches how to make a gorgeous Japanese raindrop cake in which floating cherry blossom petals are suspended, a sakura-shaped nerikiri wagashi, and other Japanese sweets! Now we are in the midst of rainy season where hydrangeas bloom beautifully and delight the eye. Here in Japan, Ajisai, or hydrangea, is considered to be a symbolic flower of June and the rainy season, so.

Instructions to make Nerikiri Wagashi: "Sakura (Cherry blossoms)":

1. Ingrédients for 1 piece
2. Utensils
3. Knead the dough. Divide the dough into 3, for a Center part, a Petal part and a Petal Root part. Colorize the doughs with food colorings dissolved in water.
5. Join the petal part and the petal root part together. Make the red bean paste round. Wrap the bean paste ball with the dough for petals. Make it round.
6. Make 5 ditches form the bottom to the top. (To divide into 5 equal, it's better to put draft lines before.) Pinch each part to make pointed ends of 5petals.
7. Press & stretch each Petals to periphery side. Rewrite borderlines between each petals. Split the each pointed end into 2.
8. Make a round dent in the center. Make 2 lines on each petal. Put a small round dent on the end of each line. Make a yellow center part round and put it on the center of flower.

Now we are in the midst of rainy season where hydrangeas bloom beautifully and delight the eye. Here in Japan, Ajisai, or hydrangea, is considered to be a symbolic flower of June and the rainy season, so. The wagashi, nirikiri sweets in particular are very seasonal so the motifs will differ between April and May.. April is all about sakura, cherry blossoms and May will be collar iris and wisteria. But still we will be making the sakura flower as it is the most popular..

So that is going to wrap this up with this exceptional food nerikiri wagashi: "sakura (cherry blossoms)" recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!