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Many of Japan’s present-day favorite wagashi – sweets – have their origins on Kyushu. ... and usually include traditional Japanese flavors like green tea or red ... (French for “candy box
Local wagashi specialties began to be produced in various regions of Japan, and a wagashi culture blossomed throughout the country. The design of nerikiri ( 練り切り ) , a beautiful fresh confection with various shapes and colors that characterizes wagashi, was created and developed in Kyoto during this period and spread to all parts of Japan.
In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
Namagashi (生菓子) are a type of wagashi, which is a general term for traditional Japanese sweets and candies. [3] Namagashi may contain fruit jellies, other gelatines such as Kanten, or sweetened bean paste.
Gyūhi (求肥) is a form of wagashi (traditional Japanese sweets). Gyūhi is a softer variety of mochi (餅), and both are made from either glutinous rice or from mochiko (餅粉, glutinous rice flour). [1] Because gyūhi is more delicate, it is usually less frequently made and served than mochi.
Daifukumochi (大福餅), or daifuku (大福) (literally "great luck"), is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly anko, a sweetened red bean paste made from azuki beans. Daifuku is often served with green tea. Daifuku (plain type) Daifuku comes in many varieties.
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