The origins of 'wagashi' date back in time to
when cakes and dumplings were made of rice,
millet, other grains, nuts and fruit - all of which
were the foundation of Japan's dietary staples.
'Wagashi' evolved as a result of two trading
influences. Firstly, envoys returning from China
introduced confectionary to Japan after the 7th
century. One example of this is the original form
of 'yokan' and 'manju', which developed during
the 12th and 16th centuries when they were first
introduced from China. Secondly, western-style
sweets were introduced by Portugal and Spain,
the only trading countries in Japan during the
late 16th and early 17th centuries.
During the Edo Period (1603-1868), the Kyoto
Tea Ceremony culture was particularly influential
in the evolution of 'wagashi'. Sweets
gradually became used as compliments to the
tea ceremony and demonstrated one's hospitality.
Consequently, elaborately designed
'wagashi' or 'wagashi' with 'mei' have led to the
'wagashi' that is well loved in Japan today.
'Mei' is an inscription or poem inspired by
Japanese classic literature that is used for
'wagashi' and adds a valuable cultural element
by taking guests into a world of imagination.
The image of 'taori-zakura' (a cherry blossom
twig) is one example of 'Mei', and is shown in
the 'namagashi' section on the next page. This
particular sweet expresses the sentiment that
"cherry blossoms are so beautiful, one is
tempted to snap off a branch to take home".
'Sado', the much loved Japanese tea tradition,
isn't complete without 'wagashi'. In keeping
with the elaborate tea ceremony, they are often
served as an accompaniment to 'koicha' or
'usucha'. In order not to overcome the essence of
carefully chosen green tea, the confections are
skillfully crafted to ensure a subtle aroma and
taste. Sweet and non-oily 'wagashi' are expected
to add to the aesthetics of the ceremony and are
often served as snacks with tea.
Good for you 'Wagashi'
Red beans are the main ingredient of 'wagashi', with wheat, rice,
sesame seeds, yam, sugar and 'kanten' (agar) being added where
necessary. Confectioners use all natural ingredients that are
loaded with vegetable products and not animal fats (except eggs),
which is good news for those worried about cholesterol. For
example, red bean jam 'an' (a common 'wagashi' ingredient
made from boiled 'azuki' beans and sugar) is rich in quality
protein and has a good balance of linolic and linolen acid,
vitamins E, B1, B2, B6, amino acid, mineral calcium, phosphor,
potassium, magnesium and iron. 'Wagashi' are also high in
vegetable fiber which aids in digestion. It is no wonder these
delicious sweets are praised for being both tasty and healthy!
Red and White 'azuki' beans
A wide range of sweet confections are often made using 'an',
a sweet paste made from cooked 'azuki' beans. 'Azuki' are a
red, or white, variety of bean grown in Japan using special
methods.
Kanten
'Kanten' is extracted from seaweed
and used to make jellied 'wagashi',
such as 'yokan'.
Wasambonto
'Wasambonto' is one of the oldest sugars produced in
Japan. A result of intensive labor and a unique refining
process, it has a powdery smooth texture, elegant
taste and delicate aroma.
Commonly, it is made
into 'higashi', a
molded dry sweet.
'Namagashi', in its delicate forms, reflects the
diversity of Japan's four seasons. Stores display
these particular 'wagashi' a full month ahead of
the seasonal event. For example, 'Sakuramochi'
celebrate Japan's beloved April cherry
blossoms and are available at the end of
February. With eager anticipation, one can enjoy delicious 'Sakura-mochi' and sense
the coming of spring, all the while imagining lovely cherry trees full of delicate white
blossoms. Only in Japanese culture can one discover sweets and confections that are
wonderfully transcended into messengers of the upcoming seasons.
The Art of the Five Senses
Food lovers around the world are fascinated
with 'wagashi', in large part due to these
sweets' appeal to all five senses. With each
taste, we step deeper into indulgence.
Culture, tradition and stunning scenery will
forever inspire Japan's confectioners to create
new varieties of delicious 'wagashi'. To
know Japan is to know 'wagashi'!
Appearance
Always a visual feast - the shapes, colors and creation of 'wagashi'
often reflect Japanese literature, painting and textiles. In addition to
these cultural elements, 'wagashi' also evoke images of nature.
Taste
Of course, the distinctive flavors of 'wagashi' are primarily
experienced through our taste buds. To create such unique flavors,
these confectionaries are made largely from natural ingredients, such
as beans and grains, long-time staples of the healthy Japanese diet.
Texture
To appreciate 'wagashi', each piece must be served fresh and ready to
be placed on the tongue. They must also be soft, moist or crisp -
qualities that must be present to reveal the freshness, quality and
uniqueness of each confection.
Aroma
With a delicate aroma of natural ingredients, 'wagashi' please the
senses in a subtle manner that does not inhibit tea ceremony
participants from savoring the accompanying beverage.
Sound
Lyrical Japanese names are bestowed on each 'wagashi'. When
spoken aloud, they evoke the most pleasurable images. Some names
come from classical prose or poetry, while others hint at a particular
season.
The art of Japanese confectionary owes its great diversity to the
ingredients and methods of preparation. As a result, an extensive
array of 'wagashi' are available to please any palate.
Namagashi
'Namagashi' are specially made
confections that reflect the various
facets of nature seen in Japan. Made
fresh daily and artfully crafted, they
relate the essence of each season:
emerging flower buds in spring, lush
greenery in summer, vibrant colors in autumn,
and bright plum blossoms in winter. The names of these sweets are inspired by
poetry and enhance one's enjoyment of 'wagashi'.
Yokan
One of the most popular 'wagashi' is
'yokan', a thick jellied sweet made with
'azuki' bean paste, 'kanten' and sugar.
The current form has been around
since the Edo Period (1603-1868). It has
a long shelf life and makes a great gift.
Monaka
Monaka
'Monaka', often shaped like cherry
blossoms or chrysanthemum flowers,
and consists of two thin, crisp wafers
made from sticky rice and a delicious
'azuki' bean paste filling.
Manju
A popular sweet, 'Manju' is a sweet
bun made of 'joyo' (yam) dough or
flour that is steamed and filled with
bean paste.
Higashi (Dried Sweets)
These dry sweets called 'Higashi'
are prepared using sugar or
'Wasambonto' and starch that is
blended and pressed in to
molds.
While some 'wagashi' are made to enjoy the changing seasons, many
are closely associated with calendar events relating to Japanese
tradition, history and seasonal holidays.
'Oshogatsu' - (New Year) Jan.1st
'Oshogatsu' (New Year) Jan 1st
January 1st welcomes the god of the New
Year and is a time for enthusiastic
celebration and personal renewal. Special
customs include decorating one's home
with 'kadomatsu' (gate pines) and 'kagamimochi'
(special rice cakes), feasting on
'osechiryori' (traditional New Year dishes)
and visiting shrines and temples to pray for
health and blessings. In the recent past, 'Hanabira-mochi' has become a very
popular 'wagashi' during this time of year.
'Hina-matsuri' (Girl's Festival) - Mar. 3rd
'Hina-matsuri' (Girl's Festival)
This wonderful Japanese tradition when
families with daughters display a set of
Hina-dolls (Emperor, Empress and
attendants) takes place on March 3rd.
'Hishimochi' (rice cakes), 'hina-arare' (popped
rice), 'rakugan' and 'sakuramochi' are given
as an offering and set in front of the dolls.
Later, they are enjoyed by everyone. In
western Japan, 'Akoya' is a standard 'wagashi' and shaped like a pearl shell.
'Tango no Sekku' (Boy's Festival) - May 5th
On May 5th, families pray for their boys'
health and future success during 'Tangono-
Sekku'. 'Koinobori' (colored carp
streamers) flutter outside homes, while
miniature armor, swords and warrior dolls
called 'Musha-Kazari' are displayed inside.
'Chimaki' wrapped with bamboo leaves
and 'Kashiwamochi' wrapped in oak leaves
are special rice cakes eaten during the celebrations.
'Otsukimi' (Moon-gazing) - Aug.15 / Sep.13 (on the lunar calendar)
The perfect time for gazing at the full moon
usually falls during early autumn when the
sky is clear. During the 'Otsukimi' festival,
people display Japanese pampas grass and
ceremoniously offer 'tsukimi dango'
(dumplings) to the lunar goddess. The full
moon also coincides with the harvest
season for Japanese taro, beans and chestnuts. Consequently, this time of year is
also called 'Imo-meigestu' (taro harvest moon), 'Mame-meigetsu' (bean harvest
moon) or 'Kuri-meigetsu' (chestnut harvest moon). A variety of 'wagashi' are made
to associate with this event.
It is always best to eat 'wagashi' fresh as refrigeration causes it to dry
and harden. If it is going to be eaten within a day, keep it in a cool,
dark place (although it may differ depending on the type of
'wagashi'). It can also be frozen in an airtight container. Just defrost
at room temperature for about an hour when you're ready to eat.
'Wagashi' are not only a good accompaniment to Japanese green tea,
but are also delicious with black tea or coffee.
* All 'wagashi' photos (except top main photo) shown in this article are provided courtesy of "Toraya".
The origins of 'wagashi' date back in time to
when cakes and dumplings were made of rice,
millet, other grains, nuts and fruit - all of which
were the foundation of Japan's dietary staples.
'Wagashi' evolved as a result of two trading
influences. Firstly, envoys returning from China
introduced confectionary to Japan after the 7th
century. One example of this is the original form
of 'yokan' and 'manju', which developed during
the 12th and 16th centuries when they were first
introduced from China. Secondly, western-style
sweets were introduced by Portugal and Spain,
the only trading countries in Japan during the
late 16th and early 17th centuries.
During the Edo Period (1603-1868), the Kyoto
Tea Ceremony culture was particularly influential
in the evolution of 'wagashi'. Sweets
gradually became used as compliments to the
tea ceremony and demonstrated one's hospitality.
Consequently, elaborately designed
'wagashi' or 'wagashi' with 'mei' have led to the
'wagashi' that is well loved in Japan today.
'Mei' is an inscription or poem inspired by
Japanese classic literature that is used for
'wagashi' and adds a valuable cultural element
by taking guests into a world of imagination.
The image of 'taori-zakura' (a cherry blossom
twig) is one example of 'Mei', and is shown in
the 'namagashi' section on the next page. This
particular sweet expresses the sentiment that
"cherry blossoms are so beautiful, one is
tempted to snap off a branch to take home". 
Red and White 'azuki' beans
A wide range of sweet confections are often made using 'an',
a sweet paste made from cooked 'azuki' beans. 'Azuki' are a
red, or white, variety of bean grown in Japan using special
methods. 
'Kanten' is extracted from seaweed
and used to make jellied 'wagashi',
such as 'yokan'.
'Wasambonto' is one of the oldest sugars produced in
Japan. A result of intensive labor and a unique refining
process, it has a powdery smooth texture, elegant
taste and delicate aroma.
Commonly, it is made
into 'higashi', a
molded dry sweet.
'Namagashi', in its delicate forms, reflects the
diversity of Japan's four seasons. Stores display
these particular 'wagashi' a full month ahead of
the seasonal event. For example, 'Sakuramochi'
celebrate Japan's beloved April cherry
blossoms and are available at the end of
February. With eager anticipation, one can enjoy delicious 'Sakura-mochi' and sense
the coming of spring, all the while imagining lovely cherry trees full of delicate white
blossoms. Only in Japanese culture can one discover sweets and confections that are
wonderfully transcended into messengers of the upcoming seasons.
'Namagashi' are specially made
confections that reflect the various
facets of nature seen in Japan. Made
fresh daily and artfully crafted, they
relate the essence of each season:
emerging flower buds in spring, lush
greenery in summer, vibrant colors in autumn,
and bright plum blossoms in winter. The names of these sweets are inspired by
poetry and enhance one's enjoyment of 'wagashi'. 
One of the most popular 'wagashi' is
'yokan', a thick jellied sweet made with
'azuki' bean paste, 'kanten' and sugar.
The current form has been around
since the Edo Period (1603-1868). It has
a long shelf life and makes a great gift.
Monaka
'Monaka', often shaped like cherry
blossoms or chrysanthemum flowers,
and consists of two thin, crisp wafers
made from sticky rice and a delicious
'azuki' bean paste filling.
A popular sweet, 'Manju' is a sweet
bun made of 'joyo' (yam) dough or
flour that is steamed and filled with
bean paste.
These dry sweets called 'Higashi'
are prepared using sugar or
'Wasambonto' and starch that is
blended and pressed in to
molds. 
'Oshogatsu' (New Year) Jan 1st
January 1st welcomes the god of the New
Year and is a time for enthusiastic
celebration and personal renewal. Special
customs include decorating one's home
with 'kadomatsu' (gate pines) and 'kagamimochi'
(special rice cakes), feasting on
'osechiryori' (traditional New Year dishes)
and visiting shrines and temples to pray for
health and blessings. In the recent past, 'Hanabira-mochi' has become a very
popular 'wagashi' during this time of year. 
'Hina-matsuri' (Girl's Festival)
This wonderful Japanese tradition when
families with daughters display a set of
Hina-dolls (Emperor, Empress and
attendants) takes place on March 3rd.
'Hishimochi' (rice cakes), 'hina-arare' (popped
rice), 'rakugan' and 'sakuramochi' are given
as an offering and set in front of the dolls.
Later, they are enjoyed by everyone. In
western Japan, 'Akoya' is a standard 'wagashi' and shaped like a pearl shell.
On May 5th, families pray for their boys'
health and future success during 'Tangono-
Sekku'. 'Koinobori' (colored carp
streamers) flutter outside homes, while
miniature armor, swords and warrior dolls
called 'Musha-Kazari' are displayed inside.
'Chimaki' wrapped with bamboo leaves
and 'Kashiwamochi' wrapped in oak leaves
are special rice cakes eaten during the celebrations.
The perfect time for gazing at the full moon
usually falls during early autumn when the
sky is clear. During the 'Otsukimi' festival,
people display Japanese pampas grass and
ceremoniously offer 'tsukimi dango'
(dumplings) to the lunar goddess. The full
moon also coincides with the harvest
season for Japanese taro, beans and chestnuts. Consequently, this time of year is
also called 'Imo-meigestu' (taro harvest moon), 'Mame-meigetsu' (bean harvest
moon) or 'Kuri-meigetsu' (chestnut harvest moon). A variety of 'wagashi' are made
to associate with this event.