|This article does not cite any references (sources). (December 2009)|
|Place of origin||Japan|
|Main ingredients||Usually rice flour|
|Variations||Goshikiitō (bainiku, hakka, nikkei, shōga, yuzu), hakusansekkei, hanakazura, mugirakushizuka, nininsuzuka, rakugan, Shigure no Matsu, suiko|
|Cookbook: Higashi Media: Higashi|
Higashi (Japanese: 干菓子 or 乾菓子, dry confectionery), is a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi.
The concept of higashi is comparable to the antonym of namagashi, and the definition can include rakugan, konpeito, senbei, arare, and so on (though usually senbei and similar snack foods are not sweet and thus the word kashi/wagashi is not so fitting).
Those made with wasanbon, Japanese premium fine-grained sugar made by traditional methods, are commonly regarded as the finest ones. The most common and well-known higashi is rakugan, but the definition of the word is somewhat vague and sometimes not suitable for a certain type of wagashi, so the word higashi would be better in some cases.
Higashi are often served at Japanese tea ceremonies
List of Higashi
- Goshikiitō (五色糖) - Five flavors, Bainiku (pickled ume), Hakka (Japanese mint), Nikkei (cinnamon), Shōga (ginger), and Yuzu (citron) each with distinct shapes.
- Hakusansekkei (白山雪渓)
- Hanakazura (花かずら)
- Mugirakushizuka (麦らく静)
- Nininsuzuka (二人静)
- Rakugan (落雁)
- Shigure no Matsu (時雨の松)
- Suiko (推古) - Aka (pinkish red) and Shiro (white) are available.