Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, nerikiri wagashi: "kiku" (chrysanthemum). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Nerikiri Wagashi: "Kiku" (Chrysanthemum). "Kiku" (chrysanthemum is used for the Imperial crest and the emblem of Japanese passport, too. "Kiku" has been loved for a long time in Japan. This is a recipe of making "Kiku" with Nerikiri-dough and daily utensils. Wagashi: Kiku (Chrysanthemum) from Nerikiri dough. Nerikiri dough is wrapped around a bean paste filling to create a sweet that looks like kiku, a flower.

Nerikiri Wagashi: "Kiku" (Chrysanthemum) is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Nerikiri Wagashi: "Kiku" (Chrysanthemum) is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook nerikiri wagashi: "kiku" (chrysanthemum) using 4 ingredients and 14 steps. Here is how you cook that.

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

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

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. The past two weekends I attended a course on learning how to make Hasamigiku （はさみ菊）a nerikiri chrysanthemum made with scissors.

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

1. Ingredients are red bean paste, Nerikiri-dough and food colorings. *Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)"
2. Utensils.
3. Knead the Nerikiri-dough to make it smooth.
4. Divide the dough into each part.
5. Colorize the each parts with food colorings. I use power food colorings dissolved in water. Liquid type is more convenient!
6. Knead the dough to make it smooth and its color uniform.
8. Make the body part circle shape and put the center part.
9. Wrap the red bean paste with the dough. And make it round.
10. Draw draft 12 lines on the side to make 12 petals.
11. Make 12 ditches along the draft lines.
12. Make 12 petals on the top.
13. Make a round dent in the center.
14. Make the center part round and put it on the dent. Then it's completed!

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. 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. . See recipes for Nerikiri Wagashi: Party cake too. Wagashi is the most commonly available sweet food item in Kyoto.

So that’s going to wrap it up for this exceptional food nerikiri wagashi: "kiku" (chrysanthemum) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!