Dango
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Dango is a Japanese dumpling made with regular rice flour and glutinous rice flour. They are usually made in round shapes, and three to five pieces are served on a skewer, which is called kushi-dango.
Mitarashi dango
Yaki dango being prepared
Mitarashi dango, covered with sugar and soy sauce
Various dango being sold at a store
Wagashi
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Wagashi is traditional Japanese confectionery, typically made using plant-based ingredients and with an emphasis on seasonality. Wagashi generally makes use of cooking methods that pre-date Western in
Dango
…called kushi-dango (串団子). The pieces are eaten with sugar, syrup, red bean paste, and other sweeteners. Generally, dango falls under the category of wagashi (Japanese confectionery), and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given…
Nerikiri (練り切り) in various shapes and colors: Asian skunk cabbage, Hibiscus syriacus, hortensia, and rose
A bowl of matcha tea on a lacquered tray with wagashi
Karakudamono
In the Kamakura period, yōkan (羊羹) was a mutton soup, and today's mainstream yōkan was born in the 1800s after the Japanese invented kanten (寒天, agar) in the 1600s. This thick Japanese jellied dessert is now made of adzuki bean paste, agar, and sugar.