Wagashi is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits.

Wagashi is typically made from plant (often natural) ingredients.

The names used for wagashi commonly fit a formula—a natural beauty and a word from ancient literature; they are thus often written with hyōgaiji (kanji that are not commonly used or known), and are glossed with furigana.

  • Anmitsu – Chilled gelatinous cubes (kanten) with fruit
  • Amanattō – Simmered azuki beans or other beans with sugar, and dried – amanattō and nattō are not related, although the names are similar.
  • Botamochi – A sweet rice ball wrapped with anko
  • Daifuku – General term for mochi (pounded sweet rice) stuffed with anko
  • Dango – A small, sticky, sweet mochi, commonly skewered on a stick
  • Dorayaki – A round, flat sweet consisting of castella wrapped around anko
  • Hanabiramochi – A flat, red and white, sweet mochi wrapped around anko and a strip of candied gobo (burdock)
  • Ikinari dango – A steamed bun with chunks of sweet potato in the dough, with anko in the center, it is a local confectionery in Kumamoto.
  • Imagawayaki (also kaitenyaki) – Anko surrounded in a disc of fried dough covering
  • Kusa mochi “Grass” mochi, a sweet mochi infused with Japanese mugwort (yomogi), surrounding a centre of anko
  • Kuzumochi
  • Kuri kinton – A sweetened mixture of boiled and mashed chestnuts
  • Manjū – Steamed cakes of an surrounded by a flour mixture, available in many shapes such as peaches, rabbits, and matsutake (松茸) mushrooms
  • Mochi – A rice cake made of glutinous rice
  • Monaka – A centre of anko sandwiched between two delicate and crispy sweet rice crackers
  • Oshiruko (also zenzai) – A hot dessert made from anko in a liquid, soup form, with small mochi floating in it
  • Rakugan – A small, very solid and sweet cake which is made of rice flour and mizuame
  • Sakuramochi – A rice cake filled with anko and wrapped in a pickled cherry leaf
  • Taiyaki – Like a kaitenyaki, a core of anko surrounded by a fried dough covering, but shaped like a fish
  • Uirō – A steamed cake made of rice flour and sugar, similar to mochi
  • Warabimochi – Traditionally made from warabi and served with kinako and kuromitsu
  • Yatsuhashi – Thin sheets of gyūhi (sweetened mochi), available in different flavours, like cinnamon, and occasionally folded in a triangle around a ball of red anko
  • Yōkan – One of the oldest wagashi, a solid block of anko, hardened with agar and additional sugar
  • Akumaki – One of the confections of Kagoshima Prefecture

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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