Konashi

Konashi (こなし) mixes white bean paste with wheat flour, then steams the mixture to activate the flour’s gluten, producing a chewier, more elastic dough than its close relative, nerikiri, which uses mochi rice instead of wheat flour. Konashi developed as a Kyoto specialty and remains generally more common in Kyoto and the Kansai region, while nerikiri is more associated with Kanto. Both styles are commonly hand-shaped into seasonal designs, and the two can look similar despite the different ingredients and technique behind them.