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Nerikiri Recipe: How to Make Japanese Nerikiri

Written by MasterClass

Last updated: Aug 10, 2024 • 2 min read

Nerikiri is a colorful Japanese confection that you can make at home.

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What Is Nerikiri?

Nerikiri is a type of wagashi (traditional Japanese sweet) made with shiro-an (sweetened white bean paste) and gyūhi (a type of mochi) or glutinous rice flour. Like the dough for European marzipan confections, nerikiri dough is a pliable paste that can be colored and formed by hand or with wooden molds to make shapes like sakura (cherry blossom), fruits, and animals. Natural coloring options include red bean paste for purple, cocoa powder for brown, matcha for green, and turmeric for yellow. Nerikiri dough can be wrapped around a filling of red or white bean paste. Nerikiri often reflects the changing seasons and is served with matcha green tea at Japanese tea ceremonies.

What Is Gyūhi?

Gyūhi is a softer variety of mochi, a rice dough used as a wrapper for wagashi fillings like red bean paste, ice cream, or fruit in daifuku (mochi dumplings). Gyūhi can be mixed with sweet bean paste to make nerikiri or combined with starch syrup to make candy.

Japanese Nerikiri Wagashi Recipe

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makes

prep time

30 min

total time

55 min

cook time

25 min

Ingredients

For the shiro-an:

For the gyūhi:

Food coloring of your choice

  1. 1

    Make the shiro-an. Drain the canned beans, then remove and discard the skins.

  2. 2

    Make the white bean puree by processing the skinned beans in a food processor or pressing them through a fine-mesh sieve using a spoon.

  3. 3

    In a small saucepan over medium-low heat, combine the bean puree with sugar and salt. Stirring constantly with a wooden spatula, cook until bean mixture becomes smooth and thick, about 10–15 minutes.

  4. 4

    Transfer shiro-an to an airtight container and let cool completely.

  5. 5

    Make the gyūhi. In a medium-sized, microwave-safe bowl, whisk together glutinous rice flour and sugar to combine.

  6. 6

    Measure 1½ cups water. Add the water a little at a time, stirring after each addition, until the mixture has the consistency of a loose batter.

  7. 7

    Use a rubber spatula to scrape down the sides of the bowl, fully incorporating the dry ingredients.

  8. 8

    Microwave on full power for 1 minute, then use a rubber spatula to stir well.

  9. 9

    Return to the microwave for 1 minute. The batter should have thickened significantly.

  10. 10

    Stir again, and then microwave for 1 more minute.

  11. 11

    Stir, then remove a small piece of gyūhi to test the consistency. It should be chewy yet soft. Microwave 1 more minute, if needed.

  12. 12

    Let cool slightly, about 2 minutes.

  13. 13

    In a large bowl or smooth work surface, knead together shiro-an and gyūhi to form a smooth paste. If the nerikiri dough feels dry, you can add a little bit of water. If it feels too wet, add a little rice flour.

  14. 14

    If desired, divide up the dough and knead each portion with different food colorings.

  15. 15

    Next, mold the dough into desired shapes.

  16. 16

    To prevent the dough from drying out, cover tightly with plastic wrap when not in use.

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