This recipe is for a black dough for Nerikiri Wagashi. The process is same as "Dough for Nerikiri-Wagashi (with wheat flour)", but red bean jam replaces white kidney bean past. Generally, we don't use red bean past for Nerikiri-dough, but I sometimes need black color for Wagashi which I designed. So I do make black one.

When I make "Manjyu (Japanese traditional sweet)", I prefer a dough from rice flour and Yam potato to one from plain flour. It's softer and moister. But these ingredients aren't popular out of Japan. It's also little difficult to wrap a bean jam ball with the dough from plain flour (It's better to make it thin because it not so soft or moist). So, I try to think something different. Putting a bean jam ball between 2 small pancakes in stead of wrapping, it is much easier! And I try to use yoghurt and honey to make plain flour buns softer and moister without any oil, butter, eggs....

I so much like flour dumpling and my family too so I always use to put it in the list of my weekly cooked plan.

I love black sesame ohagi, but stores usually only sell the red bean paste and soybean flour versions. Making my own red bean paste lets me adjust the sweetness to my liking.

I had some precooked corn flour left from when I made arepas, and some all-purpose flour from making bread. I also had a little shrimp and albacore, so tonight I decided to make a taco bar to use everything up. Corn tortillas, shrimp salad, sautéed albacore with red bell peppers, black bean salad, pebre salsa, shredded lettuce, and shredded cheese.

Since bean sprouts are available cheaply all year round and also nutritious, I want to find various ways to use them.The trick is to thoroughly drain excess water from the boiled bean sprouts. Recipe by meg115

"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.

"Ukishima=浮島"is a traditional Japanese confectionary made from white bean jam, rice flour and eggs.I like the texture very much! It's something like a sponge cake but it has a unique dampish textureI sometimes try to make it with different flavor. Chocolate & Match is one of my favorite combinations!

I wanted to make a sustaining food for my tired husband by using garlic shoots. I also wanted to make a dish with liver, which is good for me because I have anaemia. So this dish is for both of us. I used the garlic shoots. which were given to me as a gift.I used 70 g of garlic shoots in the picture. You can reduce the amount, and add more bean sprouts. Since this dish has a strong taste, it's ok to use 1 bag (200g) of bean sprouts. Recipe by Manmarumauchan

This is one of my favourite sweets in the world! I simply love the combinations of azuki red bean paste, yoghurt and cinnamon♡You can use store bought azuki red bean paste or you can make your own (check my recipe!). I made with this ratio of ingredients this time, but you can enjoy experimenting with the ingredients yourself depending on your taste. It's very forgiving :)

I wanted to make a loaf of bread with green tea and bean confectioneries by using a mesh tin.When you use domestic (Japanese) flour, use 97 g each of water and milk.The baking time and temperature are rough estimates, so adjust according to your oven. Recipe by itarunrun

I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)". This is called "Kanashi" strictly. I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. But for people who prefer gluten-free food, I would like to show you "How to Make Nerikiri-dough (with rice flour)".