Wagashi
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Nerikiri Recipe
This nerikiri dough is made by blending shiratamako with white bean paste, gently heating it in stages, and evaporating the moisture until the paste becomes smooth, pliable, and no longer sticky. After microwaving and kneading repeatedly, the dough cools into a workable texture that takes color beautifully — just add food coloring little by little.…
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Herbstlicher Nerikiri Workshop in Düsseldorf — Japanische Süßigkeiten kunstvoll gestalten
Welcoming the Colors of Autumn There is something special about autumn in Japan. The season invites a quiet awareness of change — the turning of maple leaves, the soft fragrance of chrysanthemum, and the gentle light of shorter days.Inspired by this, our October Nerikiri Workshop in Düsseldorf embraced both the elegance of autumn and the