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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.
Wasanbon (和三盆) is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures of Tokushima and Kagawa, centered to the towns of Kamiita-cho and Donari-cho in Tokushima, where it has been made since about the 1770s. The sugar is often used for Japanese sweets .
Mizuame (水飴, literally "water candy", also known as millet jelly) is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars . Mizuame is added to wagashi to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets.
Warabimochi (蕨 餅, warabi-mochi) is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in kinako (sweet toasted soybean flour). [1] [2] [3] Kuromitsu syrup is sometimes poured on top before serving as an added sweetener. [4]
Yōkan may also contain chopped chestnuts, [2] persimmons, whole sweetened azuki beans, figs, and sweet potato (imo yōkan), among other additions. Sugar can also be replaced with honey, dark brown sugar, or molasses to alter the taste of the yōkan produced. There is also shio yōkan, which uses small amounts of salt.
Many types of traditional wagashi and mochigashi (Japanese traditional sweets) are made with mochi. For example, daifuku is a soft round mochi stuffed with sweet filling, such as sweetened red bean paste (anko) or white bean paste (shiro an). [50] Ichigo daifuku is a version containing a whole strawberry inside. [51]
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This is a list of Japanese snacks (お菓子, okashi) and finger foods. It includes both brand name and generic snacks. It includes both brand name and generic snacks. Types
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