Nerikiri originated in the early Edo period in Kyoto as a refined wagashi made from sweet white bean paste. It is prized for its smooth texture and ability to be molded into intricate seasonal shapes, often served during tea ceremonies as a symbol of elegance and seasonal appreciation.

While the classic white‑bean version is common nationwide, regions like Kansai add a hint of yuzu or use different natural colorings such as sakura (cherry blossom) or matcha. Some areas also incorporate a thin layer of sweetened chestnut paste for added flavor.

Nerikiri is presented on a small lacquered plate alongside a bowl of matcha. The delicate shapes reflect the season—flowers in spring, leaves in autumn—and are eaten in a single bite to complement the bitterness of the tea.

Nerikiri is popular during tea‑time gatherings, seasonal festivals, and special occasions such as weddings and New Year celebrations, where its elegant appearance adds a touch of refinement.

Its smooth, melt‑in‑the‑mouth texture and the ability to be hand‑shaped into detailed, seasonal motifs set Nerikiri apart from other wagashi, showcasing the artisan’s skill and the aesthetic focus of Japanese confectionery.

Common errors include adding too much water, which makes the dough sticky, and over‑kneading, which can cause the paste to become tough. Also, shaping too slowly lets the dough dry, leading to cracks.

The powder simplifies the process by providing a perfectly balanced blend of white bean paste, sugar, and stabilizer, allowing home cooks to focus on shaping and coloring without the time‑consuming step of cooking and sweetening the beans.

Yes, you can shape the Nerikiri and keep it covered in an airtight container in the refrigerator for up to three days. Bring the pieces to room temperature before serving to restore their soft texture.

The dough should be smooth, glossy, and slightly tacky—able to hold fine details without cracking. When pressed lightly, it should spring back without leaving an indentation.

The YouTube channel JunsKitchen specializes in Japanese home cooking, often featuring authentic recipes, detailed technique breakdowns, and occasional collaborations with traditional artisans such as wagashi makers.

JunsKitchen emphasizes quiet, methodical preparation with close‑up shots of hand techniques, focusing on preserving cultural authenticity while making the recipes accessible to an international audience, unlike many channels that prioritize speed over tradition.