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- Colour
- Wrap
- Craft
- Garnish
- Done
Nerikiri workbench
Make a seasonal nerikiri with your finger
Make one at your own pace (about 3 min), by tracing or using the buttons
Enjoy this sweet on its own, or serve it with tea in Ippuku when it is ready.
Other seasonal samples
Drag the paper's edge to turn and tilt it
Turn with buttons
Start from a sample
Five steps for this design
An individual design can have several methods. This version follows the steps below.
What the ingredients do
Nerikiri dough is white bean paste with a binder such as gyūhi, a soft rice dough. Smooth bean filling goes inside or forms the core. Start here with prepared, cooled dough. In Kyoto and the Kansai region the same designs are often made from konashi: white bean paste mixed with flour, steamed and kneaded. It is a little firmer and chewier than nerikiri.
Cover unused dough to keep it from drying. Add colouring a little at a time. A thicker centre and thinner edge make a wrapper easier to close. On-screen action counts are not cooking times or prescribed counts for real sweets.
Method and tips for this shape
Undo the last action in this stage. Choose your own colours and garnishes.
Method references
The screen starts with prepared dough. For real dough preparation, quantities and full instructions, see the sources.
Amounts are an example for the basic method. For garnish dough or ingredient substitutions, follow the individual source recipe.
- For one
- 30 g nerikiri dough · 15 g smooth bean paste
- Main tools
- Garnish tools (optional)
Thank you for the sweet
Keep this gift and its sender on this device’s shelf
You made this month’s sweet
A small game: make a seasonal nerikiri with your finger
In your browser, knead the colour, wrap the bean paste, then shape and decorate one seasonal nerikiri. There are 16 designs, including chakin, kinton, ichimatsu checks and a goldfish, and you can trace or use the buttons (about 3 min each). Serve what you make with matcha in Ippuku.
Making a real one
This game is free, with no sign-up, no install and no ads. Add it to your home screen and it works offline; your records stay on this device only
Start with prepared dough, or explore making the dough first.
- Check the guide for ingredients, tools and alternatives, then portion the dough by colour.
- Cover unused dough to keep it from drying.
- Check the signs of readiness after each step. If needed, revisit the tips and source recipe.
Children should do the heating steps together with an adult.
The on-screen steps are shortened. Making the real sweet also takes time to heat, cool and protect the dough from drying.
It has not been reviewed by any tea school or wagashi maker. Learn the real manners at a tea ceremony class, and sweet-making at a wagashi class
To make the dough, combine cooked-down white bean paste and soft gyūhi at roughly 10:1. Use “Materials and quantities” to check the portion and tools for this design.
At a formal tea gathering (chaji), nerikiri is the main sweet served before thick tea (koicha). Large gatherings and thin-tea-only occasions often serve a main sweet too, and Ippuku serves it with thin tea. At the tea seat you usually lift the paper and cut one bite at a time from the left edge with the kuromoji pick.
- Wash your hands and wipe the cloth and tools clean
- Heat white bean paste to drive off moisture until it no longer sticks to a fingertip
- While warm, blend in soft gyūhi until no streaks remain
- Tear into small pieces on a firmly wrung damp cloth, cool, gather and repeat two or three times
- Keep covered, weigh out portions (30 g dough and 15 g filling each), and add colouring dissolved in water a toothpick-tip at a time
- Wrap the filling for filled shapes; cover the bare core for kinton and piping; roll and slice the two sheets for the spiral
- Shape for the chosen design with a triangular spatula, cloth, sieve or scissors
- Finish the garnish before the surface dries, store cleanly and enjoy promptly
Nerikiri dough dries quickly. Keep every unused piece in close contact with plastic wrap, and add colouring only a tiny amount at a time.
Questions
- What is this Nerikiri game?
- A small free game for making a seasonal nerikiri in your browser. You make one of 16 designs, such as chakin, kinton and ichimatsu, by kneading the colour, wrapping, shaping and decorating. It is run by Chaen
- What is nerikiri?
- A fresh sweet made from white bean paste bound with gyuhi, shaped after a seasonal flower or scene. It is served as the main sweet at a tea gathering
- What happens to the sweet I make?
- It stays on the shelf on this device and can be served with matcha in Ippuku. You can also send it to someone as a link
- Does it cost anything or need an account?
- No. It is free, needs no sign-up or install, and has no ads
- Is a real nerikiri made the same way?
- The broad steps are the same. The real paste takes time to cook down and cool, and the dough's firmness changes with the bean paste and the season
Shelf
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Seasons
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