Handmade Japanese Traditional Sweets - Nerikiri Wagashi ∥ Japanese Street Food

生菓子実演
🍽南天の幸
🍽冬椿
#JapaneseFood#和菓子#화과자

[@rabi9229]

椿がめっっちゃ綺麗✨🌸

[@user-ds1rt5ki4r]

''美しい''っていう言葉はこの為にあるんですね

[@papikosatoukibi8172]

日本の宝 Japanese treasure.

[@LOVE-cl3wt]

見ていて癒されました✨🥰✨ 素敵な動画です💕🌸

[@そらまめ-p1k]

癒されます😌

[@東元楓子さん]

お見事……！一つのお菓子にこれだけの技術が詰め込まれているんですね…素敵…！

[@ryotakus.1560]

そろそろ日本に帰って緑茶をがぶがぶ飲みながら練り切りをばくばく摂取したいのう。。

[@FM-vu2wm]

今日めっちゃ食べたくなってお母さんと一緒に買いに行きました☺️

[@ガブちゃん-s9j]

鶴屋吉信さん？本当に和菓子は繊細で良いなぁ。日本人でも感動しちゃう

[@Nekokeeb]

Always amazed by their skill in making these beautiful sweets!

[@sugugggg]

Wow that looks really cool

[@ROBUSTELLI2018]

I love this

[@MeriamDarko]

Сказочное место и волшебная еда!

[@morningwine2624]

Ça c'est du namagashi (gâteau de haute qualité), confectionné pour la plupart à partir du nerikiri, une pâte de haricots blancs et de sucre, colorée bien entendu, dont la texture est assez pâteuse, très douce mais aucunement farineuse grâce à sa farine du riz non gluant (jooshinko). C'est la combinaison d'un goût simple et sa texture onctueuse qui rendent agréable, voire addictive cette catégorie de dessert.

[@FoodRing]

This is really nice😃

[@僕はきみのパパ]

実際作ったらわかる。どれだけ難しいか。 You will know if you make it, how difficult it is.

[@user-ho7vj1oo3b]

こういうところ行ってみたいんですけど高校生が行くのはおかしいですか？なんで調べたら出てきますかね…

[@user-cn7nl7je2j]

大きな声では言えませんが、この会社の従業員です笑　(ここは本店で私はこちらの勤務ではないのですが)私たちは年齢でお客様を選びません♪気を張らずにぜひ(　・ω・)京都の鶴屋吉信です(^.^)ちなみに今はコロナでお休みです(ToT)

[@user-ho7vj1oo3b]

宇都宮美香子 そうなのですね！！わざわざありがとうございます😊コロナがもう少し落ち着いてきたら京都の方に行かせていただきます！！

[@jacobadiaz1253]

Muy lindos

[@StarryVinyls]

Can someone explain what these are? I'm very not immersed in Japanese culture

[@user-fx7fi6hp4g]

Japanese sweets. The exterior dough is a mixture of white beans, sugar, and rice flour (or yam). The brown filling is from red azuki beans. The white filling u see in the vid is is same material as the exterior. Even though these sweets have different designs, they basically all taste the same unless you add small flavoring such as Sakura or matcha to complement the bean flavor. Also it has like so much sugar in it; idk how other people say it’s not “overly sweet.”

[@eunicehoi6508]

these are not for eat ,it's for admire

[@dontcarez3289]

May i ask, how much is it for one of those?

[@ryotakus.1560]

Depends. 200~500yen per each in the average. Sometimes some cheaper grades are found in supermarket by 100yen per each, I'm still OK with it.

[@user-ix7iu4wf8o]

the art aside ... what is this suppose to be ? rice flour + a sweet red bean paste inside ? like dango ? mochi ? itokiri dango ? ikinari dango ?

[@chillysen2006]

D it's not a mochi kind of thing. it's white bean paste that's usually colored with red bean paste inside.

[@KinneKitsune]

Okay...but what type of wagashi is it? Wagashi just means dessert. What is that play-doh looking stuff?

[@morningwine2624]

Wagashi, yes but more specifically, namagashi (high quality cake), made for the most part from nerikiri, paste of white bean and sugar, colored of course. The texture is quite pasty, very soft but not floury thanks to its non-sticky rice flour (jooshinko). It is the combination of a simple taste and its creamy texture that make namagashi so addictive.

[@user-fx7fi6hp4g]

Memento mori. Nerikiri is made from shiratamako, not joshinko; u add gyuhi to the shiroan as it needs to be somewhat elastic.

[@ろうさめくち]

ねりきり苦手な人いる？