Place of origin
Wagashi (和菓子 wa-gashi?) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, anko (azuki bean paste), and fruits. Wagashi is typically made from plant ingredients.
In Japan the word for sweets, okashi (お菓子?), originally referred to fruits and nuts. China learned from India how to produce sugar and began trading it to Japan. The trade increased and sugar became a common seasoning by the end of the Muromachi period. Influenced by the introduction of tea and China's confectionery and dim sum, the creation of wagashi took off during the Edo period in Japan.
- 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 (or an, thick azuki bean paste)
- 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 a chunk of sweet potato and 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 center of anko
- 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 center 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 flavors, 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
Wagashi are classified according to the production method and moisture content. Moisture content is very important, since it affects the best-before date.
- Namagashi (生菓子?) (wet confectionery)—contains 30% or more moisture
- Jō namagashi (上生菓子?) is a very soft and delicate, seasonally varying namagashi, in various, often elaborate, shapes and colors, often reflecting seasonal plants. Some stores will have many dozens over the course of a year.
- Mochi mono (もち物?)
- Mushi mono (蒸し物?)
- Yaki mono (焼き物?)
- Nagashi mono (流し物?)
- Neri mono (練り物?)
- Age mono (揚げ物?)
- Han namagashi (半生菓子?) (half-wet confectionery)—contains 10%–30% moisture
- Higashi (干菓子?) (dry confectionery)—contains 10% or less moisture
- Gordenker, Alice, "So What the Heck is That?: Wagashi", Japan Times, 20 January 2011, p. 11.
- Ashkenazi, Michael (2000). The Essence of Japanese Cuisine: An Essay on Food and Culture. University of Pennsylvania Press. pp. 106–107. ISBN 9780812235661. Retrieved Jan 30, 2013.
- Japanese Confectionery Gratifies the Eyes and the Palate Aichi Voice Issue 7, 1997
- Aoki, Naomi (October 2000). 図説 和菓子の今昔 Zusetsu wagashi no konjyaku. 株式会社淡交社 Tankosha Publishing Co.,Ltd. ISBN 978-4-473-01762-8.
|Wikimedia Commons has media related to Wagashi.|
- Japan Wagashi Association (Japanese)