Japanese sweets - Wagashi

Japanese: 和菓子 - わがし

These sweets are unique to Japan and were developed under the influence of China (Tang sweets) and the West (Nanban sweets). Many of them are made with rice and red bean paste as the main ingredients and have a strong sweet taste. They are also closely related to the tea ceremony, and are made in an elaborate manner with a seasonal feel. Namagashi are sweets whose quality is easily variable, and there are high-grade namagashi made with nerikiri and gyuhi, but there are also regular namagashi called "asa nama" (morning fresh sweets) that lose their flavor if not eaten on the same day, such as mochi sweets like daifuku mochi, sakura mochi, kashiwa mochi, and kusa mochi, as well as popular sweets like kusa dango and kanoko. There are also semi-fresh sweets (such as ishigoromo and monaka) that have a slightly longer shelf life, and dried sweets (such as okoshi and rakugan) that have a longer shelf life. Other than these, there are steamed foods (steamed manju, steamed yokan), saomono (sticky snacks) (yokan, uiro, kintamato, etc.), baked sweets (chestnut buns, dorayaki, etc.), hanging scrolls (kokonoe, five-colored beans, etc.), candy sweets, and candied sweets. →Sweets

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

日本特有の菓子で中国（唐菓子）や西洋（南蛮菓子）の影響を受けて発達。米とアズキ餡(あん)が主材料となった甘味の強いものが多い。茶の湯との関係も深く，精巧で季節感を盛ったものが作られている。生菓子は品質の変わりやすい菓子で，練切り，求肥(ぎゅうひ)の上生菓子もあるが，〈朝なま〉と呼ばれ，当日中に食べぬと味のおちる並生菓子には，大福餅(もち)，桜餅，かしわ餅，草餅などの餅菓子類や，草だんご，鹿の子(かのこ)など大衆的な菓子が多い。またやや保存性のある半生菓子（石衣(いしごろも)，最中(もなか)など），保存性の高い干菓子（おこし，落雁(らくがん)など）がある。このほか蒸物（蒸饅頭(まんじゅう)，蒸羊羹(ようかん)），棹物(さおもの)（羊羹，外郎(ういろう)，金玉糖など），焼菓子（栗(くり)饅頭，どら焼など），掛物（九重(ここのえ)，五色豆など），飴(あめ)菓子，砂糖漬などがある。→菓子

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