Vendor Profile
NITTOSHOINHONSHA.,LTD.
| Address | Kasugacho Bldg.5F, 1-33-13 Hongo Bunkyo-ku Tokyo, JAPAN ZIP:113-0033 |
|---|---|
| Representative Name | KAZUJI HIROSE |
| Annual Revenue | closed |
| No. of Employees | closed |
| Web Site URL |
Other items from this category
Cooking/Gourmet/Recipes Book
SD item code:7511137
| Detail | Price & Quantity | ||
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| S1 |
Cute Nerikiri
Author:Yukako Kikyo, Japan Salonese Association
 Original text before translation
かわいいねりきり
著者：一般社団法人 日本サロネーゼ協会 桔梗 有香子
(9784528022195)
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(9784528022195)
Wholesale Price: Members Only
1 pc /set
In Stock
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| Dimensions |
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Format A5
Number of pages 96 |
| Specifications |
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Country of manufacture: Japan
Material / component: Paper
Year of manufacture: 2018
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Description
| Wagashi is a traditional Japanese confectionery with a history of more than 1,000 years. Among them, "nerikiri," or "neri-sweets," called josegashi, are attracting a great deal of attention from overseas as beautiful Japanese confections. The fact that it is healthy and does not contain fat or flour is also a major attraction. In this book, we will show you how to make nerikiri easily at home, from the basic recipe to the various ways to make nerikiri by hand or with a crafting stick. It also introduces various methods of making nerikiri by hand or with a craft stick, as well as a new genre of wagashi using the popular "bean paste cream". [Main contents] *Basics of Nerikiri *Basic tools for making red bean paste *Materials *How to make red bean paste *How to color *How to flavor *How to make Nerikiri Bean Jam *How to color nerikiri red bean paste *How to preserve it *How to make agar *How to make nishikidama *How to make yokan *Introduction to Basic Techniques *How to use basic tools *How to use applied tools *Basic tools *Materials for red bean paste flowers *How to make red bean paste cream *How to squeeze red bean paste flower ..... .etc. |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Dec.23rd to Feb.24th |
| Air Mail | From Dec.5th to Dec.9th |
| EMS | From Dec.4th to Dec.9th |
| Pantos Express | From Dec.6th to Dec.11th |
| DHL | From Dec.4th to Dec.6th |
| UPS | From Dec.4th to Dec.6th |
| FedEx | From Dec.4th to Dec.6th |
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Some trading conditions may be applicable only in Japan.
*Important Notice
Books are subject to the resale price maintenance system, which allows the publisher to specify the selling price The law allows publishers to specify the sales price of their books under the resale price maintenance system. We ask that you also adhere to the price we set for your books. We ask that you also adhere to the price specified by us. We will not be liable for any loss or damage arising from your failure to comply with the terms of this agreement. We will not be liable for any loss or damage arising from your failure to comply with our terms and conditions. |
Other items from this category:
The fact that it is healthy and does not contain fat or flour is also a major attraction. In this book, we will show you how to make nerikiri easily at home, from the basic recipe to the various ways to make nerikiri by hand or with a crafting stick.
It also introduces various methods of making nerikiri by hand or with a craft stick, as well as a new genre of wagashi using the popular "bean paste cream".
[Main contents]
*Basics of Nerikiri
*Basic tools for making red bean paste *Materials
*How to make red bean paste *How to color *How to flavor
*How to make Nerikiri Bean Jam
*How to color nerikiri red bean paste *How to preserve it
*How to make agar *How to make nishikidama *How to make yokan
*Introduction to Basic Techniques
*How to use basic tools
*How to use applied tools
*Basic tools *Materials for red bean paste flowers
*How to make red bean paste cream
*How to squeeze red bean paste flower
..... .etc.
油脂や小麦粉を使わないので、ヘルシーなのも大きな魅力です。本書では、『ねりきり』をご家庭で手軽に作り楽しんでいただけるように、ねりきりの基本的な作り方から、
手や細工棒を使った様々な造形方法そして今話題の「餡クリーム」を使った新しいジャンルの和菓子までを紹介します。
【主な予定内容】
□練りきりの基本
□餡作りの基本の道具・材料
□餡の作り方・着色方法・味のつけ方
□ねりきり餡の作り方
□ねりきり餡の着色方法・保存方法
□寒天・錦玉・羊羹の作り方
□基本の技術紹介
□基本道具の使い方
□応用道具の使い方
□餡フラワーの基本の道具・材料
□餡クリームの作り方
□餡フラワーの絞り方
……etc.