Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, small nerikiri wagashi: "sakura (cherry blossom)". It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Small Nerikiri Wagashi: "Sakura (Cherry blossom)" is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Small Nerikiri Wagashi: "Sakura (Cherry blossom)" is something which I’ve loved my whole life.

Great recipe for Small Nerikiri Wagashi: "Sakura (Cherry blossom)". I make a small Nerikiri Wagashi with only Nerikiri-dough colorized. Gradations of the colors give us a sense of spring. I use a cutter shaped "Sakura (Cherry blossom) " to put a line drawing of Sakura on it.

To begin with this recipe, we have to prepare a few components. You can cook small nerikiri wagashi: "sakura (cherry blossom)" using 3 ingredients and 8 steps. Here is how you cook it.

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

1. Take 40 g Nerikiri-dough
2. Make ready Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)"
3. Take ＋ Food colorings

Prepare of Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)". Nerikiri is a type of wagashi (traditional Japanese sweet) made with shiro-an (sweetened white bean paste) and gyūhi (a type of mochi) or glutinous rice flour. Like the dough for European marzipan confections, nerikiri dough is a pliable paste that can be colored and formed by hand or with wooden molds to make shapes like sakura (cherry blossom), fruits, and animals. Wagashi made with mochi (sweet rice) has the most varieties among all wagashi.

Instructions to make Small Nerikiri Wagashi: "Sakura (Cherry blossom)":

1. Ingredients
2. Utensils.
3. Knead the Nerikiri-dough to make it smooth. Divide the dough into 3 parts. Colorize each doughs with the food colorings dissolved in water.
4. Make 3 colors for 1 piece
5. Make 3 colors for 1 piece
6. Make the center part round. Wrap it with the red dough and make it round. Wrap it with the white one.
7. Make patterns with a chopstick to bring out the colors from dough inside.
8. Put a drawing of Sakura with a cutter shaped Sakura on it.

Like the dough for European marzipan confections, nerikiri dough is a pliable paste that can be colored and formed by hand or with wooden molds to make shapes like sakura (cherry blossom), fruits, and animals. Wagashi made with mochi (sweet rice) has the most varieties among all wagashi. The most-well known are probably Kashiwa Mochi, mochi filled with sweet azuki bean paste and wrapped in kashiwa (oak) leaves, Sakura Mochi, sweet pink mochi filled with sweet azuki bean paste and wrapped in salty picked sakura cherry blossom leaves, and Warabimochi, chewy, translucent mochi covered in sweetened. 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! Wagashi (和菓子) are traditional Japanese sweets.

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