Autum Wagashi (Traditional Japanese Sweets) - Nerikiri

To brush up my wagashi skills, I attended a nirikiri class to learn 3 types of nerikiri. Nerikiri is a dough made with white bean paste and rice powder. With the dough we wrap the bean paste and shape them into various figures that represent the season. In this class we made a chrysanthemum flower and a mountain resembling the changing leaf color with a  small dragonfly. The brown color nirikiri is made with cocoa powder symbolizing a stone pavement with a falling leaf. Wagashi of the season will be served as dessert for my cooking class.

 Also, if you are interested to learn wagashi, look out for my Wagashi taster session in October.

These are mini wagashi made by the sensei for tasting at the end of the session.

These are made by me. I think I need more practice,