Wagashi are one of Japan’s traditional sweets.There are many different types, each with a different taste and texture.
One of the charms of Wagashi is that they can be enjoyed in any way you like, either eat in or take away.
In this article, we will introduce the characteristics of Wagashi, their standard types, how to eat them, and where you can eat and buy them.
If you read this you will learn more about Wagashi, so if you have an interest in Wagashi, be sure to read until the end.
What are Wagashi?
Wagashi is one of the traditional Japanese sweets.
The most notable feature of Wagashi is the delicate, artistic beauty crafted by skilled Wagashi artisans. It’s often said by people from abroad, ‘They’re too beautiful to eat!’
Wagashi are sometimes eaten as everyday snacks, but they are also eaten at formal occasions such as traditional tea ceremonies. For this reason, it is said that Wagashi craftsmen not only need to learn the techniques and ingredients to make Wagashi, but also the proper etiquette. It is precisely because of this knowledge that they are able to make Wagashi that are considered works of art.
Ingredients include beans, grains (such as glutinous rice and wheat), fruits (such as chestnuts and apricots), and Agar-agar (a substance made by boiling and solidifying seaweed extract, then drying it).
Beans are particularly used in Wagashi, and azuki beans are an essential ingredient.In Japan, it has long been believed that reddish-brown azuki beans have the power to ward off evil, and this is reflected in Wagashi.
Categories of Wagashi
Wagashi can be broadly divided into three categories, and the ingredients, preparation method, and texture vary depending on the category.
We will introduce the standard types of each category later, so here we will give a brief overview of their characteristics.
Namagashi
The first category is “Namagashi,” a type of Wagashi that contains over 40% water.
Namagashi are made using “anko” (red bean paste) made from boiled red beans mixed with sugar, and dough made from glutinous rice, then kneaded or poured into molds to harden.
Due to the nature of the ingredients, most namagashi will harden over time and only last for around 1 to 3 days.
Because it has a high water content, it has a soft, smooth and moist texture.
Han-namagashi
The second category is “Han-namagashi,” which is a type of Wagashi that contains between 10% and 30% water.
Han-namagashi are made to be eaten for a long time, and they usually last for about 3 days to 1 week.
Han-namagashi are made by reducing the amount of moisture of namagashi and making them hard enough to still be tasty.
Higashi
The third category is “Higashi,” which is a type of Wagashi that has even less moisture than han-namagashi and is dried.
The most common ingredient in higashi is glutinous rice. It is steamed, dried, ground into powder, mixed with sugar, and molded by hardening or baking.
Higashi tend to last for around one to three months, so they can be enjoyed for a longer period of time than other Wagashi.
The texture is similar to that of something hard, like crunchy or crispy food.
The history of Wagashi
The history of Wagashi is said to date back to the Jomon period (approximately 13,000 to 2,300 years ago).
At that time, people would make food by crushing nuts, soaking them in water to remove the bitterness, and rolling them into balls. This food is said to be the origin of the later classic Wagashi, Dango.
Later, when monks who traveled to China brought back tea with them, they began making sweets such as dango to go with the tea.
Wagashi flourished during the Edo period (1603-1868).
Before the Edo period, Japan was constantly at war (wars that occurred due to territorial disputes within Japan, etc.) and there was no culture of enjoying sweets.
However, as wars became less frequent during the Edo period, more people began making sweets, which led to the creation of many different kinds of sweets. It was during this period that the Wagashi eaten in Japan today were created.
Azuki (red beans), the most commonly used ingredient in Wagashi, are said to have talismanic properties, and so Japanese people have traditionally eaten Wagashi to mark important milestones and special events in life.
For example, in some regions and households, Wagashi made of glutinous rice covered in red bean paste are served to the baby on the third day after its birth in hopes that the baby will continue to grow strong.
For this reason, wagashi are essential for Japanese people to mark turning points and life events, but nowadays many Japanese people eat Wagashi even on non-special occasions.
Wagashi are eaten in everyday life as snacks or after meals, and have become an indispensable part of Japanese life.
Standards Namagashi
Most of Wagashi is Namagashi, so it is no exaggeration to say that Namagashi are the type of Wagashi that Japanese people eat most often.
The following 11 types of Namagashi are considered standard.
1. Dango
Dango are namagashi made from rice. They are generally round and sold in stores with three or four dango on a skewer.
Dango are seasoned, and the most common seasonings are as follows:
- Anko (red bean paste)
- Mitarashi (soy sauce flavored with sugar)
- Kinako (roasted soybeans ground into powder)
It is a delicious Wagashi with a chewy texture.
In Japan, it is loved by people of all ages and genders, but there are many controversies over the types of seasonings used.
“When it comes to dango, red bean paste is the best!”
“The salty-sweet seasoning of mitarashi really brings out the best in dango!”
“Dango without kinako flour on top aren’t dango!”
The reason why such controversies arise may, on the other hand, be because dango are so loved.
So, which dango is your favorite?
2. Yokan
Yokan are namagashi made by boiling or steaming bean paste containing sugar and agar.
When you ask Japanese people, “What comes to mind when you think of Wagashi?”, many may answer “Yokan”, a classic namagashi.
There are also yokan that contain chestnuts or kneaded sweet potatoes, so even though it is called yokan, there are many variations.
While there are casual versions of yokan sold at supermarkets and convenience stores, there are also more expensive versions, which Japanese people sometimes choose as gifts to people who have helped them.
Another characteristic of yokan is that it is very sweet, so people either love it or hate it.It highly recommended to those who love sweet things, so please give it a try.
3. Daifuku
Daifuku are namagashi made of bean paste wrapped in mochi (dough made from steamed glutinous rice) and coated with edible white powder.
Japanese people enjoy not only the standard daifuku, made from bean paste and mochi, but also many variations of it.
The most famous of these is fruit daifuku. Recently in Japan, daifuku stuffed with various fruits such as strawberries, kiwi fruit, and mandarin oranges have become popular. For example, strawberry daifuku combines the sweetness of the bean paste with the sour‐sweetness taste of the fruit, resulting in a delicious flavor. In Japan, it is especially popular with women. And some people give in to temptation and eat some strawberry daifuku even while on a diet.
Strawberries are in season from winter to spring, so you’ll likely see strawberry daifuku in many stores during that season.If you do come across it, it’s definitely a must-try.
4. Manju
Manju are namagashi made of bean paste wrapped in a dough made from kneaded wheat flour.
Manju are divided into two types depending on how they are made:
- Mushi-manju: Steamed Manju. An example of this is “saka-manju,” a manju with bean paste wrapped in a dough mixed with sweet sake.
- Yaki-manju: Baked Manju. An example of this is “kuri-manju,” a manju made of white bean paste mixed with chestnuts and wrapped in a dough.
It has a fluffy texture like steamed bread, and is filled with bean paste inside, giving it a very sweet taste.
Famous hot spring areas in Japan have “onsen manju” as a local specialty, so we recommend trying them when you visit the hot spring or buying some as a souvenir.
5. Dorayaki
Dorayaki are namagashi consisting of two circular pancakes made from flour mixed with eggs and sugar, sandwiched between sweet bean paste, and often containing chestnuts.
One theory about the origin of the name “dorayaki” is that it was named for its resemblance to a disc-shaped musical instrument called a “dora.”
It is famous as the favorite food of Doraemon, a beloved anime character in Japan. Many Japanese people love it due to the excellent combination of the slightly sweet pancake-like batter and the elegantly sweet bean paste.
Recently, Dorayaki have become popular among people overseas as “the most beautiful pancakes.”
6. Castella
Castella are namagashi made by steaming flour mixed with eggs, milk, and sugar.
It has a moist and fluffy texture like a chiffon cake, and a slightly sweet and rich taste. There are also variations such as “matcha castella”, and “chocolate castella”, so you can enjoy a variety of flavors.
For Japanese people, castella is considered a “Wagashi famous in Nagasaki Prefecture.”
The reason is that the traditional Portuguese sponge cake, “Pão de Ló,” which served as the inspiration for castella, is said to have first been introduced to Japan in Nagasaki. If you ask Japanese people, “What comes to mind when you think of castella?” many would likely answer, “Nagasaki Prefecture.” That’s how strongly castella is associated with Nagasaki as a traditional Japanese sweet.
There are even shops in Nagasaki that sell the original castella, so if you have the opportunity to visit Nagasaki, you should try buying some castella.
7. Warabi-mochi
Warabi-mochi are namagashi made from starch extracted from the roots of a wild plant called “warabi.”
Warabi-mochi is generally shaped into a round or square shape and is eaten with kinako (roasted soybeans ground into powder) and kuromitsu (brown sugar syrup). It has a chewy and smooth texture. Sprinkled with plenty of kinako and then plenty of kuromitsu, warabi-mochi is richly sweet and delicious. In Japan, it is popular among people of all ages.
Warabi-mochi has a long history, having already existed during the Heian period (around 794~1185), and is said to have been a favorite of the emperor of that time (Emperor Go-Daigo).
Due to its cool appearance, it is beloved as a symbol of summer in Japan.
8. Anmitsu
Anmitsu are namagashi made of a food called mitsumame, topped with anko (red bean paste) and syrup.
Mitsumame generally refers to the following sweet foods:
- Agar cut into small cubes
- Red peas
- Fruits such as mandarins and apricots
- Gyuhi (glutinous rice mixed with water and sugar)
Anmitsu is delicious when chilled, making it a summer dessert for Japanese people.It also looks gorgeous, so it’s sure to look great on social media.
When traveling in Japan, why not take a photo with a bowl of anmitsu at a traditional sweets shop and share it on social media?
9. Oshiruko / Zenzai
Oshiruko / Zenzai are namagashi consisting of mochi (rice cake) or shiratama (rice flour dumplings) topped with sweet red bean paste.
You can enjoy the sweetness and aroma of the red beans. They range from very sweet to light and mildly sweet, and the taste varies depending on the store.
The basic differences between oshiruko and zenzai are as follows:
- Oshiruko: Served with a soupy red bean paste
- Zenzai: Served with a dry red bean paste
However, definitions vary from region to region.
The above is widespread mainly in the Kanto region, but in Kansai and Kyushu it is divided as follows:
[Kansai]
- Oshiruko: Served with koshian (a paste made from crushed red beans)
- Zenzai: Served with red bean paste that still has some red bean grains in it
[Kyushu]
- Oshiruko: Contains mochi
- Zenzai: Contains shiratama
[Okinawa]
- Zenzai: shiratama with bean paste made from red kidney beans and shaved ice
Except in Okinawa, Oshiruko / Zenzai is generally served warm, so many Japanese people eat it as a winter sweets.
10. Kashiwa-mochi
Kashiwa-mochi are namagashi made of mochi filled with bean paste and bound with oak leaves.
When you bite into the chewy mochi, the sweet bean paste spreads in your mouth and is very delicious. It also has the flavor of oak leaves, making it a Wagashi that goes very well with Japanese tea. The oak leaves are properly processed so they can be eaten, but you can also leave them if you like.
For many Japanese people, kashiwa-mochi is a Wagashi that is eaten on May 5th, “Tango no Sekku,” a day to pray for the health and growth of boys.This is because oak leaves are considered to be a lucky charm that will ensure the continuation of a family line.
This doesn’t mean that we don’t eat kashiwa-mochi on days other than May 5th, but it’s good to know that in Japan, kashiwa-mochi is a Wagashi commonly eaten on special occasions.
11. Nerikiri
Nerikiri are namagashi made by mixing sugar, Japanese yam, and coarse glutinous rice flour with white bean paste and kneading it together.
The greatest feature of Nerikiri is that it expresses a sense of the season.
For example, they are shaped into plants or animals that symbolize the season, as shown below.
- Spring: Cherry blossoms, daffodils, Japanese bush warblers, etc.
- Summer: Sunflowers, irises, waterfowl, etc.
- Autumn: Autumn leaves, chrysanthemums, chestnuts, etc.
- Winter: Camellias, plum blossoms, snowmen, etc.
Due to its artistic and beautiful appearance, Nerikiri is a Wagashi that many Japanese people eat on special occasions.
Nerikiri is often served on celebratory occasions, at tea ceremonies, or during tea gatherings as part of hospitality. Its beautifully Japanese aesthetic makes it a highly recommended souvenir for those visiting Japan. However, since it has a very short shelf life – often just until the next day – you may need to think about how to bring it home as a gift.
Standards Han-namagashi
The following two types of Han-namagashi are considered standard:
1. Taiyaki
Taiyaki are Han-namagashi made by putting bean paste into wheat flour dough and baking it in a mold shaped like a sea bream.
The moist dough and bean paste inside go perfectly together to make this a delicious Wagashi.
The most common type is one filled with red bean paste, but they can also be filled with a variety of other fillings, such as custard cream, cream cheese, or chocolate.
Taiyaki is generally a Wagashi that Japanese people can easily eat because it can be taken out immediately after it is made at the shop, but it also has a special meaning.Sea bream is called “Tai” in Japanese. It is considered to be auspicious because it is associated with the Japanese word “omedetai,” which means celebration.
Recently, unusual varieties such as “Danish Taiyaki” made with Danish pastry dough and “Croissant Taiyaki” made with croissant dough have appeared, and you can enjoy a wide variety of taiyaki by combining them with what’s inside.
2. Monaka
Monaka are Han-namagashi consisting of bean paste sandwiched between a thin, baked skin of glutinous rice.
Monaka are generally shaped into a round shape, but nowadays they are sold in a variety of shapes, including square and flower shapes. The skin is light and crispy, while the filling is moist, allowing you to enjoy different textures.
Japanese people often choose monaka as gifts because of their elegant appearance, but nowadays there are also variations on monaka, such as “ice cream monaka,” which uses ice cream instead of bean paste, so they are also bought as a snack for the home.
Standards Higashi
The two most popular higashi are:
1. Senbei
Senbei are Higashi made by rolling out kneaded rice or wheat flour into a thin sheet and baking or frying it.
Most are round and crunchy, but there are many different types, each with different seasonings and textures.
- Atsuyaki Senbei: thick and seasoned with soy sauce
- Usuyaki Senbei: thin and seasoned with soy sauce or salt
- Zarame Senbei: coated with granulated sugar
- Age Senbei: seasoned with sweet and salty soy sauce and deep-fried
Many Japanese buy them as a snack for the home, but there are also some high-quality senbei, so many people also buy them as gifts.
2. Rakugan
Rakugan are Higashi made by pouring rice or other grain flour mixed with sugar or starch syrup into a mold and drying it. It has a refined sweetness and a crumbly texture.
The most distinctive features of rakugan are their shape and color.
Most rakugan are chosen for special occasions, such as gifts for celebrations or offerings to Buddha, and so they are made in shapes and colors appropriate for the occasion.
Below are some examples of the characteristics of rakugan for different occasions.
- Celebrations: Auspicious sea bream is shaped and colored red and white.
- Offerings to Buddha: A lotus flower, the symbol of Buddha, is carved and colored green.
For this reason, for many Japanese people, rakugan is not considered a casual snack.
However, since rakugan are sometimes served as sweets during tea ceremony experience sessions or tea gatherings, Japanese people eat them when attending these events. (For more information about the Japanese tea ceremony, please refer to “What is the Japanese Tea Ceremony? Introducing Its History, Etiquette, and Experience Locations.”)
Of course, that doesn’t mean you can’t buy rakugan as a snack.
Places where you can buy Wagashi will be listed below, so if you’re interested, you should check them out.
How to eat Wagashi
Generally, Japanese people eat Wagashi with green tea.Because most Wagashi are made to go well with green tea.
However, Wagashi actually pair well with coffee and tea as well. In particular, Wagashi containing red bean paste are an excellent match, so it’s worth giving them a try.
There are also proper etiquette for eating Wagashi. Below is an example of the etiquette for eating namagashi.
- If you have a sweet pick (a thin wooden stick with a sharp tip), use it to cut off one bite at a time from the left and eat it while lightly holding the other hand on the plate.
- If you don’t have a sweet pick but have kaishi (a special type of traditional Japanese paper), you can wrap the Wagashi in the kaishi and eat it.
- If you don’t have a kaishi, pick up the plate with the Wagashi on it and eat it.
When eating Wagashi at home as a casual snack, most Japanese people don’t pay much attention to such details. However, in more formal settings such as tea ceremonies, many people are mindful of these practices. Therefore, it’s good to be aware of them if you ever attend such events.
Main places to eat Wagashi
There are four main places where you can eat Wagashi:
1. Japanese sweets shop
A sweet shop is a cafe that mainly serves Wagashi.
Japanese sweets shop also offer teas that pair well with Wagashi, Japanese people often visit these shops for a snack when traveling or going out.
The Wagashi offered vary depending on the shop, but the three most popular are:
- Anmitsu
- Oshiruko / Zenzai
- Warabi-mochi
You can find Japanese sweets shop in department stores, the food floors of shopping malls, and around town, but they may not exist in the area you are visiting. If you would like to go, we recommend checking in advance.
Some famous Japanese sweets shop where you can eat Wagashi
2. Japanese Restaurant
You can also eat Wagashi at restaurants that serve Japanese food.
Although there are fewer varieties than at Japanese sweets shop, many Japanese restaurants offer the sweet shop staples of anmitsu, oshiruko/zenzai, and warabi-mochi.
Japanese restaurants generally serve meals such as lunch and dinner, so Japanese people often go to a Japanese restaurant to eat Wagashi after having finished these meals.
However, there are also some Japanese people who go to a Japanese restaurant for enjoying Japanese sweets as a snack.
A distinctive feature of Japanese restaurants is that you can enjoy Wagashi both as dessert after your meal and as a snack.
Some famous Japanese chain restaurants where you can eat Wagashi
3. Japanese Garden
Many traditional Japanese gardens have sweet shops where you can try Wagashi.
When Japanese people visit a Japanese garden, they often stop by a sweet shop to take a break and eat Wagashi.They can enjoy Wagashi while admiring the beautiful nature of the Japanese garden.
Some Japanese gardens where you can eat Wagashi
- Shinjuku Gyoen National Garden / Shinjuku Ward, Tokyo
- Sankeien Garden / Yokohama City, Kanagawa Prefecture
- Kenrokuen Garden / Kanazawa City, Ishikawa Prefecture
- Okayama Korakuen Garden / Okayama City, Okayama Prefecture
4. Temples
Since temples have ties to Buddhism (Zen Buddhism), which places great importance on tea ceremony etiquette, many hold tea ceremony experience sessions and tea ceremonies, where you can sample Wagashi on the spot.
Additionally, some temples have sweet shops that serve as rest areas for tourists, so you can eat Wagashi there as well.
Japanese people often eat Wagashi when they participate in a tea ceremony or tea ceremony experience at a temple, or when they stop by a sweet shop to take a break while sightseeing at a temple.
Wagashi available will vary depending on the temple, but it is common to eat Nerikiri and Rakugan at tea ceremony experiences and tea ceremonies, and Anmitsu, Oshiruko / Zenzai, and Warabi-mochi at sweet shops.
This is recommended for those who would like to try Wagashi while learning about traditional Japanese tea ceremony etiquette, or while enjoying the tranquil atmosphere of a temple.
Some temples where you can eat Wagashi
- Tsukiji Honganji Temple / Chuo Ward, Tokyo
- Byodo-in Temple / Uji City, Kyoto Prefecture
- Daigoji Temple / Kyoto City, Kyoto Prefecture
Main places to buy Wagashi
The main places where you can eat Wagashi that we have introduced so far only have a limited variety of Wagashi.
If you want to try a variety of Wagashi, we recommend going to a shop that sells them.
There are four main places where you can buy Wagashi:
1. Wagashi specialty store
It is no exaggeration to say that you can buy almost all of the classic Wagashi at Wagashi specialty stores.
Many of Wagashi sold at Wagashi specialty shops are of high quality and expensive, so Japanese people often visit these shops on the following occasions:
- When they want to eat Wagashi as a slightly luxurious snack
- When they want to buy Wagashi to serve at tea ceremonies and other events
- When they want to choose Wagashi as a gift (especially for someone of higher rank or elders) or as a thank you gift
For this reason, we recommend going to a Wagashi specialty store if you want to buy Wagashi for special occasions, such as for guests or to send to someone who has helped you. Of course, we also recommend buying Wagashi at a Wagashi specialty store if you want to buy souvenirs from your trip to Japan.
Most Wagashi specialty shops can be found below, so be sure to check them out.
- The basement food floor of a department store (such as Daimaru or Takashimaya)
- Food floor of the station’s shopping facility
- Food floors in other commercial facilities
Some famous Wagashi specialty shops
2. Sweets Shop
A sweets shop is a store that specializes in all kinds of sweets, including Wagashi.
The most famous sweets shop in Japan where you can buy Wagashi is Chateraise.
It is a chain store that has expanded nationwide outside of Okinawa Prefecture, and is popular for being able to buy sweets for a variety of occasions, from snacks to eat at home to gifts and souvenirs. It’s safe to say that there are very few Japanese people who don’t know about it.
Although it may differ depending on the region, you can usually buy most of the standard Wagashi other than the Higashi introduced above.
Among them, “Hokkaido Butter Dorayaki” is said to be the number one selling Japanese confectionery at Chateraise. Why not buy some when you visit Chateraise?
3. Supermarkets
You can also buy Wagashi at supermarkets.
Japanese people buy Wagashi at supermarkets when they want to eat them as a snack at home.This is because Wagashi available there are more reasonably priced than those sold at Wagashi specialty shops or sweets stores.
Supermarkets can be found all over Japan, so why not drop by when you feel a bit hungry?
4. Convenience stores
You can also buy Wagashi at convenience stores.
Nowadays, the sweets sold at Japanese convenience stores are becoming increasingly competitive among competing companies, leading to the release of a wide variety of Wagashi.
Many of the Wagashi available at convenience stores are adaptations of classic Wagashi. For example, the following types of Wagashi are available:
[Seven-Eleven]
- Fluffy Dora with sweet bean jam & whip
- Mochi Shiratama Cream Zenzazai
[Family Mart]
- Cream Strawberry Cake (Kuromitsu Kinako)
- Cream Taiyaki Custard
*This product may not be available depending on the region or time of year.
For this reason, many Japanese people go to convenience stores when they want to try some unique Wagashi.
Of course, although the variety is limited, there are also standard Wagashi available.
The items you will often see at convenience stores are individual pieces of Yokan, Daifuku, Dorayaki, and Dango. They are usually placed in front of the register, so be sure to check.
Summary
Wagashi, a traditional Japanese sweet with a wide variety of varieties, has a long history but is still loved by many people today.
Another appealing feature is that they can be eaten in casual places like sweet shops as well as traditional facilities such as temples, and they can be purchased at a wide range of places, from department stores to convenience stores, and from high-end shops to casual establishments.
Please try out different Wagashi and find your favorite.
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