Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, nerikiri wagashi: "kiku" (chrysanthemum). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Nerikiri Wagashi: "Kiku" (Chrysanthemum) is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Nerikiri Wagashi: "Kiku" (Chrysanthemum) is something that I have loved my whole life.
Faites une pâte rouge en cercle. It's Wagashi (Japanese sweet) made of dough from bean paste. How to make a Kiku (chrysanthemum) flower with only a round chopstick.
To get started with this particular recipe, we have to prepare a few ingredients. You can have nerikiri wagashi: "kiku" (chrysanthemum) using 4 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Nerikiri Wagashi: "Kiku" (Chrysanthemum):
- Make ready 10 g Red bean paste (bean jam)
- Take 20 g Nerikiri-dough
- Make ready Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)"
- Take ＋ Food coloring (Red)
Explore the culture of Wagashi, its history and background through our Wagashi Course. Learn the different techniques of shaping, wrapping, steaming and using of various ingredients to create these delicate and luxurious Japanese confections at home with. Over the centuries kiku became popular garden plants and their status grew, to the point that the kiku flower even became the crest of the Japanese royal family by the Kamakura Period. Through the intervening centuries this plant has been cultivated across the world with whole societies devoted to.
Steps to make Nerikiri Wagashi: "Kiku" (Chrysanthemum):
- Ingredients are red bean paste, Nerikiri-dough and food colorings. *Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)"
- Utensils.
- Knead the Nerikiri-dough to make it smooth.
- Divide the dough into each part.
- Colorize the each parts with food colorings. I use power food colorings dissolved in water. Liquid type is more convenient!
- Knead the dough to make it smooth and its color uniform.
- Make the body part circle shape and put the center part.
- Wrap the red bean paste with the dough. And make it round.
- Draw draft 12 lines on the side to make 12 petals.
- Make 12 ditches along the draft lines.
- Make 12 petals on the top.
- Make a round dent in the center.
- Make the center part round and put it on the dent. Then it's completed!
Kiku means chrysanthemum in Japanese, symbolizing "grace" and "purity." The full bloom of the Kiku with burgundy petals inspires this scarf's graceful design. Individually hand-dyed (chusen technique) in Japan. Another semester, another onslaught of wagashi photos! If this one looks a little weird, it's because I'm trying to hide the fact that this wagashi was cut in half before I got my hands on it. Kiku Kabura (Chrysanthemum Turnip) from Kamekura 亀蔵の菊かぶら The white flesh of the turnip is meticulously cut to simulate the thin petals of a chrysanthemum flower and naturally dyed yellow with gardenia seeds, called kuchinashi in Japanese.
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