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
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.
Daifuku
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Daifukumochi, or daifuku, is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly anko, a sweetened red bean paste made from azuki be
Wagashi
…Botamochi: a sweet rice ball wrapped with anko (or an, thick azuki bean paste) Daifuku: general term for mochi (pounded sweet rice) stuffed with anko Dango: a small, sticky, sweet Japanese dumpling, commonly skewered on a stick…
Daifuku 1
Daifuku (plain type)
Yomogi daifuku
Ichigo daifuku