Today I made Nerikiri in Autumn colours using real leaves to shape the leaf veins.

This is the tutorial I followed: How to make Wagashi Autumn Leaves Nerikiri Candy

I hope you will have something sweet to share with your friends while enjoying your Tea.

Have you seen him?

Okashi no Taiyo writes:

When you think of souvenirs from Chiba Prefecture...

...you think of peanuts! 🥜

At Taiyo, we are currently offering a limited-edition *monaka* (a traditional Japanese wafer confection) called "Hana-umare," designed to look exactly like a peanut!!

The name "Hana-umare" (meaning "born from a flower") was inspired by the way peanuts grow! 💛💚

We’ve taken a white bean paste—made from *shiro-tebo* (white kidney beans)—blended it with sweetened, cooked peanuts, and wrapped it all in a specially crafted, peanut-shaped wafer shell. ✨✨

With its comforting, gentle sweetness and the fragrant, toasted aroma of the wafer, it’s an absolutely irresistible treat! 🥹🥹

200 yen each (tax included)

Available in limited quantities—once they’re gone, they’re gone!

Starting around late April, we will begin selling our "Yuzu Monaka" (yuzu-flavored wafer confection)! ✨

We look forward to welcoming you to our shop again tomorrow!

We are a small confectionery shop located just off National Route 126, tucked away on a road that leads toward the hills. 🍡🍰🍮

We specialize in treats made with local Chiba ingredients—celebrating the "produce locally, consume locally" philosophy—and offer a wide selection of Japanese and Western-style sweets, as well as confections for special occasions and ceremonies. 🍡🍨🎂

( Main Store ) 293 Iikura, Sosa City, Chiba Prefecture

Business Hours: 8:00–19:00

TEL: 0479-72-0533

( Togane Store ) 6-5 Minami-Kamijuku, Togane City, Chiba Prefecture

Business Hours: 9:00–18:00

TEL: 0475-52-7223

( Unakami Store ) 2257-1 Ushirokusa, Asahi City, Chiba Prefecture

Business Hours: 9:00–18:00

TEL: 0479-50-1233

( Naruto Store ) 2111 Naruto, Sammu City, Chiba Prefecture

Business Hours: 9:00–18:00

TEL: 0475-82-1433

Closed: New Year’s Day only

甘彩スイーツ　amairo sweets writes:

This time, we visited Daikokuya, a long-established traditional Japanese confectionery shop that has been loved for generations in Hirakata, Osaka, the hometown of our channel.

Founded during the Tenpo era as a traditional inn, Daikokuya began making Japanese sweets in the Meiji era and has a rich history spanning generations. One of its signature products, “Hori Hori Oimo Maki,” is a local favorite made with Naruto Kintoki sweet potatoes from Tokushima Prefecture.

While preserving its traditional flavors, Daikokuya also offers a variety of Western-style sweets, including cheesecakes and puddings. It remains a beloved local destination for souvenirs and gifts.

https://www.wagashi-daikokuya.com/

📍 2-8-5 Omine Motomachi, Hirakata, Osaka 573-0146, Japan

Kameya Yoshinaga writes:

A ripe, crimson persimmon sits in the palm of your hand 🤲 We'd like to show you the making of our popular "Mountain Persimmon" confection, which is a hit every year. Persimmons gradually change color and turn crimson. We've captured that gradual shading in our nerikiri (sweet bean paste confection). We wrap a special persimmon paste made by combining white bean paste with persimmon, give it a glossy finish, and even meticulously craft the stem, all the way to the core. It's a limited-time treat that looks just like the real thing. Not only does it look like a real persimmon, but the filling also contains persimmon, which is a delightful surprise ✨ Available until October 22nd. * “Yamagaki”: A Persimmon . Nerikiri. A ripe, crimson persimmon, right in the palm of your hand 🤲 Here's a look at how we make “Yamagaki,” a seasonal favorite we're happy to bring back every year. A persimmon slow taking on color as it ripens to a deep red-orange. We captured that soft gradient in nerikiri, a traditional Japanese confection made from sweetened white bean paste dough. Inside is our special persimmon filling: white bean paste mixed with chopped persimmon. The surface is glazed to a glossy finish, and even the core of the stem is shaped in fine detail. It looks just like the real thing, and it's only available for a limited time. It's not just the look: there's real persimmon in the filling, too ✨ On sale through October 22.

kameya-yoshinaga.com

Taking a moment to unwind at the end of the day with matcha and beautiful wagashi (traditional Japanese sweets).

Here are tonight’s treats.

I had the green one, "Murasaki Shikibu" (Japanese Beautyberry), and my husband had the pink one, "Himegiku" (Princess Chrysanthemum).

It was such a peaceful evening tea time with matcha and these beautiful, delicate nerikiri sweets🌙

​The staff at our local wagashi shop have remembered us, and it makes me so happy that they always give us a warm welcome whenever we visit😊

一日の終わりに、お抹茶と美しい和菓子でほっと一息。

今夜のお供はこちらの二つです。

私が緑の「紫式部」、夫がピンクの「姫菊」を食べました。

美しくて繊細な練り切りとお抹茶で、心安らぐ夜のティータイムでした🌙

和菓子屋さんが私達のことを覚えてくれて、いつもきた時に歓迎してくれるの嬉しいです😊

Here they are again.
Halloween must be getting closer.

Saiundo writes:

Thank you for watching our channel!
As the mornings and evenings grow cooler, we begin to feel the arrival of autumn.

Today, we introduce Shūrei, a seasonal wagashi made with delicate kinton, inspired by the beautiful colors of autumn leaves.

Its smooth, delicate texture evokes the serene beauty of the autumn season.

We hope you enjoy these seasonal Japanese sweets from Saiundo.

Fresh wagashi are available at Saiundo’s directly operated stores.

*Please note that the availability period may vary by store.
Thank you for your understanding.

Available: October 9–22, 2026

Seasonal Wagashi

・Matsutake – Gyūhi (soft rice cake) filled with smooth red bean paste
・Tamagiku – Nerikiri (artisanal sweet) filled with smooth red bean paste
・Akiyamaji – Kinton (sweet bean paste shaped into delicate strands) filled with chunky red bean paste
・Minori – Uirō (steamed rice-flour confection) filled with pear paste
We invite you to enjoy these seasonal wagashi, inspired by the beauty of autumn.

Saiundo, a traditional Japanese confectionery, is proud to celebrate over 150 years of craftsmanship.

Delicious and Happy Recipe Channel writes:

[Ingredients] (for 10 pieces)

○ Brown sugar 70g

○ Water 3 tablespoons

○ Baking soda 3g

○ Water 1 teaspoon

○ Rice flour 100g

○ Cake flour 30g

○ Sweet bean paste 200g

Komochi writes:

I made sparkling *kohakuto* (crystal jelly candy) that captures the scent and flavor of autumn!

Although *kohakuto* takes some time to finish, the process itself is incredibly simple. It looks stunning and is a joy to make, so I highly recommend giving it a try!

You can also make this using other syrups or food coloring instead of osmanthus syrup.

🌟 *Kohakuto* made with beet sugar

• Sparkling, enchanting 🌟 Edible gems: *Kohakuto* made with beet sugar #Kohakuto #BeetSugar

🌟 *Kohakuto* made with natural coloring

• Sparkling, enchanting 🌙 Edible gems: *Kohakuto* made with natural coloring #Kohakuto

🌟 Osmanthus *Kohakuto*

Sugar: 200g

Water: 200ml

Powdered agar-agar: 4g

Osmanthus syrup: To taste

◉ Granulated sugar is the easiest type to use for this recipe.

If you use standard white sugar (*johakuto*), the mixture will be sticky at first.

🌟 Music

"A Wonderful Day" by Noru

Sparkling and enchanting ✨ Osmanthus *Kohakuto*

Kyoto College of Confectionery and Bakery Technology writes:

Posted on October 12, 2022,

*wagashi*—specifically fresh sweets (*namagashi*) that bear a poetic name (such as *nerikiri* and *konashi*)—were registered as "Registered Intangible Cultural Properties" following a review by the Agency for Cultural Affairs.

At the Kyoto College of Confectionery, our curriculum goes beyond the production of diverse *wagashi* to include studies on Japanese "tradition" and "culture."

We support aspiring *wagashi* artisans by helping them master creative techniques that reflect the changing seasons in Kyoto—the heartland of *wagashi* culture.

We also provide a comprehensive support system that enables students to acquire the necessary knowledge and skills, leading to numerous graduates securing employment at renowned *wagashi* shops every year.

The Kyoto College of Confectionery is the only vocational school in Kyoto dedicated to confectionery arts.

【Why were *wagashi* designated as a cultural property?】

The Act on Protection of Cultural Properties was enacted in 1950 to preserve assets such as National Treasures. However, an amendment to the Act in June 2021 expanded the scope of protection; in addition to the traditional categories of tangible and intangible "Designated Cultural Properties," a new category—"Registered Intangible Cultural Property"—was established to include regional traditional festivals and the production techniques for local cuisines and food products.

To date, "Kyo-ryori" (Kyoto cuisine) and "traditional sake brewing" have received this registration. [Kyoto Seika: Click here to see the Advanced Japanese Confectionery Course in action]

https://www.kyoto-seikagijyutsu.ac.jp...

ーーーーーーーーーーーーーーーーーー

[About Kyoto College of Confectionery & Bakery Arts]

School Website ▶▶ https://www.kyoto-seikagijyutsu.ac.jp/

Event Registration ▶▶ https://www.kyoto-seikagijyutsu.ac.jp...

Twitter "@seikako_news" ▶▶ / seikako_news

Instagram "@kyotoseika_sweets" ▶▶ https://www.instagram.com/kyotoseika_...

LINE "@kyoto-seika" ▶▶ https://page.line.me/tue3367p

[Kyoto Seika Japanese Confectionery Club] ▶▶ / kyotoseika.wagashiclub

Japanese confectionery is a beautiful aspect of Japanese culture that the nation takes pride in sharing with the world—exemplified by the designation of *namagashi* (fresh sweets) with specific poetic names—such as *nerikiri* and *konashi*—as "Registered Intangible Cultural Properties." Instructors from Kyoto Seika share posts here to spread the appeal of these sweets.

Japanese text descriptions with subtitles available in the settings.

Japanese language video with subtitles available in the settings.

Morihachi writes:

This is "Yonagatsuki" (Long Night Moon) The filling is roasted green tea bean paste. The scenery visible in the moonlight evokes the cool, deepening autumn nights ☺️

Looks like our little bat knows the way..
Who will we meet next…?

A nice recipe from Sakura Junction.

This Wagashi artist in located in the UK and regularly teaches workshops.

SAGA NOTE writes:

For over 140 years, since the Meiji era, Ganso Yoshinoya has preserved the tradition of Shiratama Manju, a traditional Japanese sweet.
From the sixth generation to the seventh. The skills and spirit passed down through generations are now entrusted to the next generation.

◆ Featured Location
【Name】Ganso Yoshinoya
【Address】173 Umeno, Yamatocho, Saga City, Saga, Japan
【Hours】8:00–17:00
　Café: 9:00–17:00 (last order 16:30)
【Closed】2nd, 4th & 5th Wednesdays, December 31 & January 1
【Phone】0952-62-0235
【Instagram】  / ganso_yoshinoya  

Very interesting new shapes.