Wagashi is a type of traditional Japanese confectionery that is often served with tea. Wagashi is made from a variety of ingredients, such as rice flour, bean paste, and sugar.
The shapes and designs of wagashi are often based on nature, such as flowers, birds, and animals. In this article, we will see 18 of these desserts.
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The History of Wagashi
Wagashi has a long history in Japan, with the first recorded mention of wagashi dating back to the Heian period (794-1185). During the Edo period (1603-1868), the production of wagashi became more widespread, with various regions of Japan developing their own unique styles of wagashi.
Today, wagashi is enjoyed by people of all ages and is often considered a gift. There are many types of wagashi, ranging from simple shapes to more elaborate designs.
If you are interested in trying wagashi, there are many excellent shops and cafes that sell wagashi in Tokyo, such as Kagetsu Arashi, Ichigo Ichie, and Kaiyodo.
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Want to Learn How to Make Wagashi?
Before reading the article, I recommend you the Traditional Japanese Wagashi Cooking Course. You can watch an interview on Jornal da Tarde about Cesar, the creator of this course and his Wagashi recipes:
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1. Namagashi (生菓子)
Namagashi is the general term for sweets used in the tea ceremony. They must be aesthetically pleasing. Many of them are filled with azuki bean paste.
Namagashi can contain jellies, gelatins, and others; they are made from natural ingredients and often have a nature-like appearance, such as flowers and plants.
2. Sakuramochi (桜餅)
Sakura mochi are rice cakes filled with bean paste and wrapped in a sakura leaf. Sakura mochi are eaten to celebrate Girl’s Day (Hinamatsuri) in Japan on March 3rd.
3. Amanatto (甘納豆)
Amanatto are most often azuki beans coated in sugar. Basically, a jelly bean made from beans and other grains. The grains are cooked in water with sugar, and after being dried, coated with more sugar.
Not only azuki, but soybeans and other beans can be used to make amanatto, thus creating their own flavor. Amanatto is more popular with the elderly over 60 years old, and is often served with tea in nursing homes in Japan.
We recommend reading: Amanatto – The Bean Jelly Bean
4. Kompeito (甘納豆)
Kompeito candies are small colorful sweets made of pure sugar. They are round and have small collisions that occur naturally as part of the cooking process, resembling a star or an asteroid.
Kompeito was first introduced to Japan by Portuguese traders in the 16th century. Kompeito are gifts of gratitude to visitors of the Imperial House of Japan.
We recommend reading: List of 100 Japanese Sweets
5. Hanabiramochi (葩餅)
Hanabiramochi means “flower petal mochi.” It is traditionally served at the first tea ceremony of the new year. This tradition began with the Imperial Family. Hanabiramochi has a different shape and color.
It is filled with mung bean paste. The shape and colors of hanabiramochi have symbolic meaning (related to the new year).
6. Suama (寿甘)
Suama is a dessert made from rice flour and sugar. It uses red dye on the outside and remains white on the inside.
7. Wasanbon (和三盆)
Wasanbon are colorful sugar sweets. The sugar is made from fine locally grown cane in Shikoku, called taketo (竹糖) or chikusha (竹蔗).
8. Botamochi (ぼたもち)
A seasonal delight made with sweet rice and red bean paste.
9. Karukan (軽羹)
A dessert from Kyushu made from rice flour, sugar, and Japanese yam.
10. Uiro (外郎)
They are chewy and slightly sweet cakes. They come in various flavors, such as green tea, sakura, strawberry, and chestnut.
11. Dango (団子)
Dango are Japanese dumplings that are similar to mochi. They are served on skewers with three or four. Flavors vary according to the season. Its name literally means group of children.
The Japanese have been eating dango since the Jomon period, many prepared from forest nuts, which they crushed to bloom and mixed with porridge to survive the winter.
Generally, dango can refer to practically anything round on a skewer, a ball-shaped object; something round or kernels grouped together forming a family.
We also recommend reading: Dango – Curiosities and Recipe of the Japanese Sweet
12. Monaka (最中)
A sweet of red bean paste inside a crisp mochi wafer.
13. Yokan (羊羹)
Yokan is a jelly dessert made from red bean paste, agar, and sugar. They usually have green tea powder, chopped chestnuts, whole sweetened beans, or other ingredients suspended in the jelly.
We also recommend reading: Yokan – Recipe for Japanese Seaweed Jelly
14. Manju (饅頭)
Manju is a traditional Japanese sweet made from glutinous rice flour and usually filled with anko (red bean paste). It is said to have originated in the city of Kyoto during the Heian period (794-1185). Manju can be boiled or steamed, and the dough is often hand-shaped into various forms, including balls, pyramids, and crescent moons.
Manju can be found in most Japanese confectioneries and is often offered as a gift during special occasions, such as weddings and births.
We recommend reading: Yaki Manju – Discover the sweet filled with beans and its Recipe
15. Kuzumochi (葛餅)
Kuzumochi is a type of mochi (rice cake) made from kuzu starch. It is traditionally made in Japan during the summer months. The sweet is white in color with a smooth and chewy texture. It is often served with a sweet syrup or kinako (roasted soybean flour).
Kuzumochi is made by mixing kuzu root starch with water and then boiling it. The mixture is then cooled and shaped into small balls. The balls are then rolled in a powder made from roasted soybeans.
16. Kusa Mochi (草餅)
Kusa Mochi means “grass mochi.” It is mochi made with powder from the leaves of the Japanese wormwood plant. It is traditionally consumed in spring. Kusa Mochi is usually served with sweet soybean flour as a topping.
17. Taiyaki (たい焼き)
Taiyaki is a fish-shaped cake. It is commonly filled with red bean paste, cheese, or cream. Its name literally means grilled sea bream. It can be found with sweet and savory flavors.
Taiyaki is basically a regular pancake or waffle in the shape of a fish. It is placed on a grill with molds on both sides. It is quite similar to those Swiss crepes. And it is usually grilled until golden brown.
The most common taiyaki is filled with sweet bean paste, but you can find them filled with chocolate, cream, cheese, green tea, or stuffed with meat and chicken. It is a recipe with infinite possibilities, as long as you have the fish-shaped mold.
We also recommend reading: Taiyaki – The famous fish-shaped cake
18. Yatsuhashi (八橋)
The specialty of Kyoto, with the texture of mochi and contains cinnamon. They are sometimes cooked and crunchy. Other times, they are served with bean filling.
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