Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2
Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, nerikiri wagashi: "kiku" (chrysanthemum) 2. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2 is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2 is something which I have loved my entire life. They are fine and they look fantastic.

Make the body part circle shape. Make a dent in the center. Ingredients are red bean paste, Nerikiri-dough and food colorings.

To begin with this recipe, we must first prepare a few ingredients. You can have nerikiri wagashi: "kiku" (chrysanthemum) 2 using 4 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2:
  1. Take 10 g Red bean paste (bean jam)
  2. Prepare 20-25 g Nerikiri-dough
  3. Get Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)"
  4. Get ＋ Food coloring

Name: kiku (菊) Chrysanthemum Seasonal Association: Autumn When To Wear It: All Year Auspicious: Yes History: Kiku was introduced from China during the Nara Kiku was introduced from China during the Nara period. They typically bloom in late summer and will last until the first snowfall. Over the centuries kiku became popular garden plants and their status grew, to the point that the kiku flower even became the crest of the Japanese royal First a bit about the plant. A name batted around a lot in the literature is Chrysanthemum x morifolium.

Instructions to make Nerikiri Wagashi: "Kiku" (Chrysanthemum) 2:
  1. Colorez the dough
  2. Make the body part circle shape.　Make a dent in the center.　Put the center part in the dent.
  3. Put the red bean jam ball on it.　Wrap it with the dough. And make it round.
  4. Mark in the middle of top with yellow dough (or a dent). *It's for keeping the center of top.　Make it round shape.
  5. Put 12 petals around the side with a round chopstick.　　Put smaller one between two petals on the side.
  6. Make a small round dent in the center. - Make a round pistil and put it on the dent.
  7. Color variations
  8. Color variations

According to Kew this is an unresolved name. Another semester, another onslaught of wagashi photos! If this one looks a little weird, it's because I'm trying to hide the fact that this wagashi was cut in half before I got my hands on it. Drawing shows the leaves and blossoms of a kiku (chrysanthemum). Wagashi: Kiku (Chrysanthemum) from Nerikiri dough.

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