nukibu

Nukibu is a traditional Japanese confectionery known for its distinctive texture and flavor. Originating in the Edo period (1603–1868), it is a type of *wagashi* (traditional Japanese sweets) that combines a soft, chewy interior with a crispy exterior. The name "nukibu" comes from the Japanese verb *nukiru*, meaning "to melt" or "to dissolve," referring to the way the confection slowly softens in the mouth.

Nukibu is typically made from a mixture of sugar, starch, and sometimes ingredients like *mochiko* (sweet rice flour) or *kanten* (agar). The dough is rolled out thinly, cut into shapes, and then baked or steamed until it develops a crispy shell while maintaining a soft, moist center. Some variations include fillings such as red bean paste (*anko*), fruit preserves, or sesame seeds.

The confection is often enjoyed as a standalone treat or paired with tea, particularly during seasonal celebrations. Its versatility allows for numerous regional and modern adaptations, including flavored versions like matcha (green tea) or yuzu (citrus). Nukibu remains a beloved part of Japanese confectionery culture, appreciated for its balance of simplicity and intricate craftsmanship.