"Nerikiri" is a traditional Japanese confectionary, a sweet for having with Matcha. Nerikiri-dough is a key ingredient for it. It's made from white Kidney bean paste with sugar and rice flour. But there is "Konashi-dough" made with wheat flour instead of rice flour. The usage is same as Nerikiri-Dough. So I'd like to introduce a general way for "Konashi-dough" with a little modification here. We can make beautiful traditional Japanese sweets with this basic ingredient.

This recipe is for a Nerikiri Wagashi like sweet which is made from chestnut puree and plain flour (I used a French chestnut puree). First, make dough with chestnut puree and plain flour and then make flower shaped sweets with it in the same way to make Nerikiri Wagashi. This dough is dark brown and it's difficult to colorize it. So I made dark colored gazania like Wagashi.

This sweet is made from bean jam & rice flour. It's also good to add a little egg.

This recipe is for a small Nerikiri Wagashi shaped in "Tulip" with only Nerikiri-dough colorized.

Sakura mochi are the traditional sweets to serve and are always nice, but since Doll's Day festival is also Peach Festival, I thought a peach-themed treat would be fun to try.Your cooking time will differ depending on the water in the white bean paste.Remember that the dough will stiffen when chilled.When you shape the dough using plastic wrap, and the dough sticks to the wrap when you try to remove it, that means that there is still too much water in the dough.This will look very peach-like if you marbleize the pink and white portions so there is no clear boundary. Recipe by Choco makaron

It's a very tiny party cake made from Shiro-an (white bean jam).

We look forward to seeing colorful leaves after mid autumn. Red maple leave are loved most among Japanese. Make Maple leaves with Nerikiri and Kuro-an (bean jam).

桔梗 （balloon flower）is a flower in early Autom in Japan. It's one of "Aki no Nanakusa ; the seven autumnal flowers.https://youtu.be/enRS_GbLnb8

I peeled some sweet chestnuts, and got sick of eating them by themselves, so I added them to bread with cream, and it was a big hit!! This is a bread with a surprisingly traditional Japanese-style taste.- Pour the water over top of the shiratama rice flour so that there are no lumps remaining.- Chestnut paste varies in sweetness, so please use less if it's really sweet. For one ring mold. Recipe by pogue

"Kanten (agar)" is a popular ingredient for Wagashi, especially in summer. It looks like jelly but it's made from seaweeds. This Wagashi has 3 layers solidified with agar, white bean jam, white bean jam + Matcha and agar only.

Plumeria doesn't have a Japanese impression. It reminds us Hawaii, tropical summer, ocean, so on. It's also interesting to make non-Japanese flower with Nerikiri!https://youtu.be/Ks-yHVc83j0

This Kanten sweet has a marble pattern with Yogurt and red jam on Anko (bean jam) bottom.And this is a simplified recipe for layered Kanten sweet.