和菓子

wagashi

Exquisite confections

Delicately sculpted works of edible art, wagashi (traditional sweets) are typically served with a soothing cup of green tea. They are a time-honored component of the tea ceremony, but you can also find them in supermarkets, convenience stores, and candy shops to enjoy at any time.

Wagashi come in countless variations, but many share certain characteristics. Rarely creamy or chocolatey, they frequently feature ingredients like anko (sweetened azuki bean paste) and mochi (glutinous rice cake), and flavorings like tea, sesame, and fruits. One of the most common types is daifuku, a small round of mochi, most often stuffed with anko or a whole strawberry. Another classic wagashi is yokan, a firm jelly block typically made with anko, sugar, and Japanese agar, though also look out for non-anko versions such as green tea, chestnut, and plum. Dango is an essential delicacy to try if you visit the old Shibamata area of northeastern Tokyo—these little dumplings made of rice flour are never better than when skewered, basted with a sweet and sticky sauce, and then finished on a grill. Other highlights include manju (a small steamed bun with an anko filling), dorayaki (a kind of spongy sandwich), warabimochi (a wobbly bracken-starch jelly coated with sweet toasted soybean flour), and karinto (an airy, deep- fried mix of brown sugar, flour, and yeast).

Be More Japan Wagashi

D The shape, texture, and flavor of wagashi vary greatly, with some forms only available in certain regions or seasons.