I am completely into Nerikiri. I love the taste and how it looks! I am testing different type of white beans to cook. It is very important to have smoothness and almost creamy texture. I know 30% of European people don’t like this texture in the mouth. Although it is something like almond paste. Because of rice powder the skin of Nerikiri is playful like clay!
It is fun to make Wagashi. This is one of traditional Japanese sweets for tea ceremony. Pure white anko is inside and the outside is also anko with rice powder. The texture is almost like cry. That is why we can make so many variation of shapes like cherry blossom. It might be nice to cook with your child! 2kg of anko from yesterday became 50 pieces of flowers.