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Wagashi (和菓子, wa-gashi) is traditional Japanese confectionery, typically made using plant-based ingredients and with an emphasis on seasonality. Wagashi generally makes use of cooking methods that pre-date Western influence in Japan. It is often served with green tea. Most of today's wagashi was born during the Edo period (1603–1868 ...
Wagashi (和菓子) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, anko (azuki bean paste), and fruits. Wagashi is typically made from plant ingredients. [9] Wagashi are made in a wide variety of shapes and consistencies and with diverse ingredients and preparation methods.
Dango is a Japanese dumpling made with regular rice flour and glutinous rice flour. [1] They are usually made in round shapes, and three to five pieces are served on a skewer, which is called kushi-dango (串団子). The pieces are eaten with sugar, syrup, red bean paste, and other sweeteners.
Yatsuhashi (八ツ橋 or 八橋) is a wagashi (Japanese confection) sold mainly as a miyagegashi (souvenir snack). It is one of the best known meibutsu (famous regional products) of Kyoto. It is made from glutinous rice flour (上新粉, jōshinko), sugar, and cinnamon. Baked, it is similar to senbei.
A Kibi dango (吉備団子, きびだんご, "Kibi Province dumpling") is a type of wagashi sweet or snack with an eponymous reference to Kibi-no-kuni, an old province roughly coincident with today's Okayama Prefecture. It is made by forming gyūhi, a sort of soft mochi, into flat round cakes.
Yōkan comes from the Chinese word yang geng (羊羹 "sheep geng"), which is a type of mutton soup. But since there was no custom of eating animal meat in Japan, the Japanese replaced the meat with a paste made of kneaded barley or azuki bean flour. Later, the soup was removed and replaced with a pasty confection made of barley or azuki bean flour.
Sakuramochi is a Japanese confection consisting of sweet, pink-colored rice cake with red bean paste (anko) filling, wrapped in a pickled cherry blossom (sakura) leaf, which may or may not be eaten depending on individual preference.
Botamochi (ぼたもち or 牡丹餅) is a wagashi (Japanese confection) made with glutinous rice, white rice (ratio of 7:3, or only glutinous rice), and sweet azuki paste (red bean paste). They are made by soaking the rice for approximately 1 hour. The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice.