Thank you so much for making these videos. I have been wanting to make nerikiri wagashi for my little brother, and for lunch additions. How long does nerikiri wagashi last when you store it? And should it be stored in the fridge? Thank you so much, from America.
Thank you for asking, Nerikiri usually lasts a couple of days and should be kept in fridge with wrapping. But hand made sweets are always tastier and safer when they are fresh.
Not yet, but I would like to try soon in the future. I know Mizuame is often added to Nerikiri dough mainly in order to prevent it from being dried. The weight ratio of shiroan, gyuhi and mizuame is like 100 : 10 : 5. Thank you for a nice question!
Wagashi decorations called Nerikiri usually have two components. One is outer skin and the other one is filling. If you want to make Nerikiri, it is better to use Nerikiri dough for its outer skin because it is easier to make patterns on the dough and the dough keeps its moisture longer than Shiroan does. But sweet bean paste such as Shiroan, Tsubuan and Koshian are usually used for their fillings. Thank you for watching!
@@leosjapanesedojo7776 ohhh thank you so much for the detailed explanation I will try making it using your recipe. thank you so much and have a good day!! Hope to see more recipes from you too^^
They are, strictly speaking, different stuff. The particles of shiratamako is finer than mochiko and the ways to make the four are different, though both are made of the same kind of glutenous (sweet mochi) rice. You can use either one. There are not so big difference in the gyu-hi dough. I recommend that you use mochi rice flour (mochiko or shiratamako), If you would like to make the same gyu-hi which you eat in Japan as much as possible. I heard that some of glutenous rice flour outside of Japan has different flavor. Thank you for watching!
I get ingredients to make them such as white kidney beans, glutenous sweet rice flour called Mochiko at Japanese supermarkets around me. Then make Shiroan and Gyuhi. But if you want to skip the cooking process, you would be able to get Shiroan and/or Gyuhi there. Thank you for watching!
i’m in love with japanese these days and i wanna make wagashi sooo much
thanks for this
Finnaly i got your video. I learning nerikiri by my self...thank you Leo san.
Thank you very much for the information... Greetings from Turkey 🇹🇷
Loved this! Thank you for sharing this with us! Best to you.
Wow that's awesome 👍
Wonderful video, thanks for the tutorial
Thank you so much for making these videos. I have been wanting to make nerikiri wagashi for my little brother, and for lunch additions.
How long does nerikiri wagashi last when you store it? And should it be stored in the fridge?
Thank you so much, from America.
Thank you for asking, Nerikiri usually lasts a couple of days and should be kept in fridge with wrapping. But hand made sweets are always tastier and safer when they are fresh.
Thank you so much!!!
So cool! Thank you! Have you ever tried adding Mizuame to get a shine on the dough?
Not yet, but I would like to try soon in the future. I know Mizuame is often added to Nerikiri dough mainly in order to prevent it from being dried. The weight ratio of shiroan, gyuhi and mizuame is like 100 : 10 : 5. Thank you for a nice question!
Ah great, 練り切り, a bean clay.
hello thank you for the video is it okay to just use Shiroan for wagashi or is it better to use nerikiri?
Wagashi decorations called Nerikiri usually have two components. One is outer skin and the other one is filling. If you want to make Nerikiri, it is better to use Nerikiri dough for its outer skin because it is easier to make patterns on the dough and the dough keeps its moisture longer than Shiroan does. But sweet bean paste such as Shiroan, Tsubuan and Koshian are usually used for their fillings. Thank you for watching!
@@leosjapanesedojo7776 ohhh thank you so much for the detailed explanation I will try making it using your recipe. thank you so much and have a good day!! Hope to see more recipes from you too^^
For the gyuhi (求肥) should I use shiratamako instead of mochiko? Or are they the same? Or can we just use normal glutinous rice flour outside japan?
They are, strictly speaking, different stuff. The particles of shiratamako is finer than mochiko and the ways to make the four are different, though both are made of the same kind of glutenous (sweet mochi) rice. You can use either one. There are not so big difference in the gyu-hi dough. I recommend that you use mochi rice flour (mochiko or shiratamako), If you would like to make the same gyu-hi which you eat in Japan as much as possible. I heard that some of glutenous rice flour outside of Japan has different flavor. Thank you for watching!
where do you get those Shiroan and Gyuhi?
I get ingredients to make them such as white kidney beans, glutenous sweet rice flour called Mochiko at Japanese supermarkets around me. Then make Shiroan and Gyuhi. But if you want to skip the cooking process, you would be able to get Shiroan and/or Gyuhi there. Thank you for watching!