The Sweet World of Wagashi

What lies behind this term? Something delicious: Wagashi refers to a type of sweets in Japan. From Dango and Dorayaki to Mochi and Taiyaki, Yokan, and Yatsuhashi: a little journey into the realm of Japanese treats.

Sweet tooths find plenty to indulge in Japan. Because wherever you look – supermarkets, street stalls, souvenir shops, and department stores – you'll find sweets with various shapes, colors, and fillings. Rice cakes, filled dumplings and pancakes, jelly and chocolate, cakes, and candies. Traditional blends with modern, creating something unique that exists only in Japan. Since sugar arrived on the mainland in the 14th century, most Japanese enjoy snacking and gift their loved ones with these extravagant delicacies. The eyes feast too: aesthetics are a central aspect of Japanese confectionery. Wagashi 和菓子 refers to typical Japanese sweets that are an integral part of the tea ceremony. But how do you distinguish Wagashi from "ordinary" sweets?

• A dough with delicious filling is the standard recipe for Wagashi in Japan.
• Their decorative shape and aroma often reflect the respective season and other elements of nature. Especially Namagashi, specifically designed for the tea ceremony.
• They often consist of plant-based ingredients like rice and a paste made from red beans called Azuki. For this paste called Anko, sugar is added to boiled and often pureed beans.
• As a result, they usually don't taste as sweet as Western sweets.
• This makes Wagashi relatively healthy: milk, butter, and creams are nowhere to be found in traditional variations. Many Wagashi are vegan. Still, be cautious of wheat flour and sugar!
• Small portions in the form of balls, slices, flowers, or animals ensure moderate indulgence.

High-quality Wagashi also often have a shorter shelf life, which should be considered when buying them as souvenirs. The plant-based components are more perishable, and most Japanese sweets also lack preservatives. Especially the aforementioned Namagashi, small beautiful treats for the tea ceremony, are made fresh.

Have you tried Mochi? These rice cakes are a classic among Japanese specialties and an integral part of festivals like New Year. They are made from sticky Mochigome rice, shaped, and steamed. They don't necessarily have to be sweet. The cakes come in many variations, influenced by the season. In spring, for example, people enjoy Sakura Mochi, while on Children's Day, May 5th, leaf-shaped dark Bekomochi with brown sugar are popular. Like most Wagashi, Mochi can also be filled, in which case they are called Daifuku. A popular gift available in various colors and flavors.

Mochi has another relative besides Daifuku: Dango. These Wagashi are smaller rice cakes usually eaten in sets of three on a skewer. Unlike Daifuku, the filling is on the outside for Dango: it can be coated with Azuki beans, as well as Matcha (green tea), sesame, and syrup. Particularly popular during the cherry blossom season is Botchan Dango, a three-colored version (pink, white, and green). In the southern Kyushu region, people like to enjoy them with sweet potatoes inside.

Also made from rice but savory are Senbei. These small rice crackers with a soy flavor may not be considered sweets, but they are also part of Wagashi. They are often served to guests at parties and are a popular souvenir for travelers. Like other Wagashi, they pair well with Matcha tea. They too come in various flavors and shapes, such as those resembling flowers.

While rice is popular in Japan, the imagination of Wagashi makers goes beyond that. When you steam or bake round wheat cakes and fill them like Daifuku Mochi, you get Manju. Like their savory relatives, Mantou, they also came to Japan from China.

Other baked wheat Wagashi includes Dorayaki and Taiyaki. The last two syllables 焼き stand for "grill" or "bake". Dorayaki consists of two small fluffy pancakes with a hidden filling, usually made from red beans. You can find these in every supermarket or convenience store. Be cautious: at first glance, the filling of Dorayaki may look like chocolate.

On the other hand, Taiyaki is not packaged and is often encountered as street food. These are small fish-shaped waffles filled with various delicious ingredients: Anko bean paste, pudding, or chocolate, but also cheese or sweet potato in the savory version. Taiyaki enthusiasts can even buy special waffle irons to bake these fish-shaped treats at home.

Not everything in the world of Japanese Wagashi is made of dough – take Amanatto, for example. What may sound like sticky, fermented soybeans is actually harmless: they are simply soybeans cooked in syrup, sweetened, and then dried.

Not everything sweet is sugar, at least not the same sugar we know. A traditional Japanese sweetener is called Mizuame and is made from starch converted to sugar using enzymes. Like many things in the country, this syrup is often made from rice. Mizuame can also be eaten on its own. Wasanbon is also found in many Wagashi and is derived from Chinese sugar cane. The hand-processed sugar is finer and has a slightly more umami taste than Western cane sugar.

Higashi and Rakugan, which often use Wasanbon, are a unique category of Wagashi. They are dry sweets consisting mostly of sugar: usually colorful candies with decorations in various flavors or wafers. Similar to Mochi, Higashi and Rakugan are kneaded from rice flour, Wasanbon, and water, but then dried in molds. They melt in the mouth when eaten.

For those who are fans of gummy bears and the like, Yokan will be exciting: This is a block-shaped sweet jelly made from Azuki beans and Agar-Agar, a seaweed-based gelatin substitute. Yokan is as colorful and diverse in flavor as all other Wagashi.

Almost every city in Japan has its own special sweet. Here are some of the local Wagashi from south to north:

• Nagasaki: Castella is the local specialty here. This moist sponge cake was brought to the port city by Portuguese traders.
• Hiroshima: Maple trees line Momijidani Park on the famous Miyajima Island. Therefore, the local sweet is also shaped like a maple leaf: Momiji Manju, cakes made from buckwheat and rice, filled with Anko, chocolate, Matcha tea cream, vanilla cream, and more.
• Kyoto: One of the most famous sweet souvenirs from Kyoto is Yatsuhashi, which is similar to Daifuku Mochi made from rice and sugar and usually filled with Anko bean paste. However, these triangular sweets have cinnamon in the dough and are sold either raw or dried.
• Nagoya: In Nagoya, they prefer cake made from non-glutinous rice called Uiro. Unlike Mochi, this rectangular pastry can be sliced.
• Tokyo: Just like the capital, its specialty is more Western-oriented. A somewhat different type of coffee-flavored jelly, Coffee Jelly, comes from the Kanto region and is often served in a glass or with ice in the summer.
• Sapporo: On the northern island of Hokkaido, buns made from wheat and buckwheat flour and filled are called Meme Oyaki. Besides Anko, they are also enjoyed with cocoa and chocolate cream.