In Japan, desserts were being made for centuries well before sugar was made widely available. Many desserts commonly available in Japan can be traced back for hundreds of years. In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
- Coffee jelly
- Green tea ice cream
- Hakuto jelly
- Mochi ice cream
- Momiji manjū
- Raindrop cake
- Sata andagi
- Tokyo banana
Wagashi (和菓子) 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. Wagashi are made in a wide variety of shapes and consistencies and with diverse ingredients and preparation methods. Wagashi are popular across the country Japan but are only available regionally or seasonally.
Types of wagashi
Higashi is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi.
Hanabiramochi is a Japanese sweet usually eaten at the beginning of the year.
Monaka is prepared with azuki bean jam filling sandwiched between two thin crisp wafers made from mochi.
Assorted yatsuhashi. The flavors, from top to bottom, are tofu, cinnamon, sesame.
Japanese sweets and desserts
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