Nerikiri Dough Recipe - 2 ways | with microwave and no microwave

[@misswagashi]

Nerikiri dough recipe in 2 ways - with a microwave and no microwave. Recipe available now!

[@kitara7787]

Thank you for making videos about your tradition foods.

[@misswagashi]

Thank you so much for watching the video! Such a pleasure to share our traditional foods!❤

[@USA-HUN]

Hello, thank you for your video I'm in Okinawa and I have gluten allergy it's very hard for me find glutenfree food here but I was very happy when I heard in the Tee house I visited I can eat this sweet dessert because this is just rice and beans ❤

[@bangkoklifebynuningpratiwi6557]

Thanks for the step step tutorial of Nerikiri.

[@misswagashi]

You’re welcome! ❤️

[@kimandrade5666]

HI Mai. I'm in the US. where can I find the bean paste? What brand do you use?

[@masterhide]

When you say glutinous rice flour do you mean mochiko, shiratamako, or marharaseifun?

[@HMoon-es2bp]

I'm watching all of your wagashi making video. Trying from beans & sticky rice (not powder). It's really hard. Now i understand why wagashi in my country is sooo expensive. Oh, and i did your kabocha pudding recipe last week. And it worked!! Surprisingly it was tasty. Thank you. 😊

[@misswagashi]

Thanks for your comment!! Agree, it takes a lot of time and effort to make wagashi😊 Glad you could find kabocha and made the pudding successfully!! Your feedback is highly appreciated!!❤️

[@chitang5103]

Thank you for the video. May I know why the second method doesn’t have sugar? And can we use mochi with white bean paste for the second method? 😊

[@misswagashi]

In the first method, the mochi needs to have similar level of sugar to the paste so that they can be well combined. However, in the second method, mochi without sugar will combines well as the mixture is still liquid.

[@dogbiscuit1171]

Great! Thank you!

[@misswagashi]

You're welcome! Thank you for watching!❤

[@ChiZin]

Thank you ! Can you make video on different filings too please ?

[@misswagashi]

Thank you for watching the video! Yes, I will share about filling ideas! Thanks for making a request! ❤

[@a_lethe_ion]

for the mochi- I think you mean translucent - transparent means it lets through all the light. translucent still means its a bit opaque and lets throught a lot of light, but not everything, so its milky but not as white and thick as before you were heating it. speaking a second language is very hard, especially teaching something in a different language. its impressive :) (english is also a 2 language for me)

[@emmasaliphie8881]

Do we need to use japanese glutinuous flour to have the authentic japanese wagashi taste?

[@Theshishela]

When i must add sugar?

[@theartsymathie]

if we use an induction stove, the technique should remain the same right?

[@misswagashi]

Yes, same technique:)

[@theartsymathie]

Can we knead the dough on a clean flat surface ? The cotton cloth is not necessary, is it?

[@theyaoster]

Is there any recommended method of storing leftover dough?

[@Symatschek]

I think u just eat it

[@bekhit1000]

Great

[@OO-uz9yp]

Is there anything i can use instead of the rice flour? Super expensive and i can get only half kg here and i need only so less:( would cornstarch or gelatin work

[@marie-michellefortier2993]

You could, but you'd be making other kinds of wagashi and obviously, the taste wouldn't be the same. If cost is an issue, you could try to make the other kinds of wagashi made if agar (jelly type of wagashi). Good luck!

[@blokprintzprintwithpaint972]

Put plain uncooked white rice into a grinder such as the kind you use for coffee beans, grind until a fine powder and then sieve with a fine gauge sieve.

[@marshmallow1553]

How many wagashi can I make if I follow this video's measurements?

[@geizap2521]

🎉🎉

[@indisummers4385]

That pan looks like a nightmare to clean.