Wagashi 和菓子

Wagashi (和菓子^?) is a traditional Japanese confectionery which is often served with tea, especially the types made ofmochi, azuki bean paste, and fruits.

Wagashi is typically made from plant (often natural) ingredients.^[1]

The names used for wagashi commonly fit a formula—a natural beauty and a word from ancient literature; they are thus often written with hyōgaiji (kanji that are not commonly used or known), and are glossed with furigana.

Types of wagashi

Seiōbo, a peach-shaped wagashi

• Anmitsu: chilled gelatinous cubes (kanten) with fruit
• Amanattō: simmered azuki beans or other beans with sugar, and dried - amanattō and nattō are not related, although the names are similar.
• 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 mochi, commonly skewered on a stick
• Dorayaki: a round, flat sweet consisting of castella wrapped around anko
• Hanabiramochi: a flat, red and white, sweet mochi wrapped around anko and a strip of candied gobo (burdock)
• Ikinari dango: a steamed bun with chunks of sweet potato in the dough, with anko in the center, it is a local confectionery inKumamoto.
• Imagawayaki (also kaitenyaki): anko surrounded in a disc of fried dough covering
• Kusa mochi: "grass" mochi, a sweet mochi infused with Japanese mugwort (yomogi), surrounding a center of anko
• Kuzumochi
• Kuri kinton: a sweetened mixture of boiled and mashed chestnuts
• Manjū: steamed cakes of an surrounded by a flour mixture, available in many shapes such as peaches, rabbits, and matsutake (松茸) mushrooms
• Mochi: a rice cake made of glutinous rice
• Monaka: a center of anko sandwiched between two delicate and crispy sweet rice crackers
• Oshiruko (also zenzai): a hot dessert made from anko in a liquid, soup form, with small mochi floating in it
• Rakugan: a small, very solid and sweet cake which is made of rice flour and mizuame
• Sakuramochi: a rice cake filled with anko and wrapped in a pickled cherry leaf
• Taiyaki: like a kaitenyaki, a core of anko surrounded by a fried dough covering, but shaped like a fish
• Uirō: a steamed cake made of rice flour and sugar, similar to mochi
• Warabimochi: traditionally made from warabi and served with kinako and kuromitsu
• Yatsuhashi: thin sheets of gyūhi (sweetened mochi), available in different flavors, like cinnamon, and occasionally folded in a triangle around a ball of red anko
• Yōkan: one of the oldest wagashi, a solid block of anko, hardened with agar and additional sugar
• Akumaki':one of the confections of Kagoshima Prefecture