Nerikiri

Nerikiri (練り切り) is a traditional Japanese wagashi known for its smooth, pliable dough and ability to hold fine shapes. It is made primarily from white bean paste (shiroan) and glutinous rice flour (gyuhi or mochiko), with sugar and sometimes a small amount of oil or syrup. The ingredients are kneaded until the mixture is glossy and uniform, producing a paste that can be shaped with delicate detail.

The dough is colored with natural or confectionery colorants and formed by hand or with molds to create seasonal motifs such as cherry blossoms, plum blossoms, leaves, or geometric patterns. Layering and marbling techniques may be used to resemble petals or other intricate forms. Nerikiri is designed to hold its shape well, making it a favored medium for tea ceremonies and for gifts during seasonal occasions.

Nerikiri is one of the more refined forms of wagashi, prized for its delicate texture and smooth finish. Flavors are typically light, with sweetness balanced by the bean base, and colors range from pale pastels to more vivid hues.

Storage and serving: Nerikiri is best eaten fresh. It should be kept cool and wrapped to prevent drying; when refrigerated, it generally keeps for a day or two and is best brought to room temperature before serving. See also Wagashi, Shiroan, Gyuhi.