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.
Adzuki bean
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Vigna angularis, also known as the adzuki bean, azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small bean. The cultivars most fami
Drawing by Yūshi Ishizaki. Note the historical kana usage (アヅキ)
Pods and beans
Seikei Zusetsu, 1804