February 25, 2020
Increased number of people have asked me, "How do you make Jyounamagashi?"
I use traditional method, as well as traditional tools, so it's tedious, labor intensive, and actually dangerous (only when cooking An - bean paste,) and wor...
February 6, 2019
Jyounamagashi can be a wonderful companion for festive occasions, such as wedding, baby shower, birthday party, or simply get together! It is much healthier alternative!
October 11, 2018
Ringo means apple in Japanese.
It is only limited time of the year when we can eat local Norwegian apples. Maybe Norwegian apple is not as appreciated or proud as Norwegian strawberry, but I believe apple is one of the icons whi...
May 12, 2018
Jyounamagashi is a part of Wagashi family: traditional Japanese "petit four". Wagashi is like similar description term for "dessert." There are baked, steamed, jelly type, cream type, fried, candy as dessert. Wagashi has the same. J...
Nerikiri dough is quite versatile, and can be formed into many different shapes and colors.
Shiro An is the base for Nerikiri (part of Wagashi.) It consists of white beans, sugar, and water.
It's quite time-consuming, but it's fundamental to make it right!
Before sugar will be added, it will be called Nama-An (= fresh bean paste...
An (sweet bean paste) is fundamental in Wagashi (Japanese sweets.) There are two types of An: Tsubu-an (with bean bits) and Koshi-an (smooth.)
For my Nerikiri, I use Koshi-an (smooth one.)