Nerikiri

Nerikiri (練り切り) is made by kneading white bean paste with mochi rice, and sometimes mountain yam, while heating the mixture, producing a smooth, moist dough that can be hand-shaped and colored into detailed seasonal designs, flowers, leaves, and other motifs. It’s one of the two best-known styles in wagashi’s kneaded (nerimono) category, generally associated with the Kanto region, and its close relative konashi, made with wheat flour instead of rice, is the more common style in Kyoto and the Kansai region.