A Guide to Wagashi

Wagashi are traditional Japanese sweets that are often served with green tea. There are a wide variety of different types of wagashi, each made from different ingredients, presenting a range of flavours to try. Typically, wagashi are not the easiest to make and are often fairly delicate. Due to this, they are commonly given as gifts during special occasions, such as festivals. Wagashi can be found in a variety of shapes, colours and textures, from soft rice balls to denser hard candies, but they will usually be bite-sized sweets.

Categories of Wagashi

There are three main categories of wagashi, each of which has its own distinct taste and history.

Tenjin

This type of wagashi is closely linked to the practice of the Japanese tea ceremony, as a sweet treat was enjoyed alongside a cup of green tea to balance out the bitter tastes of the matcha. Tenjin wagashi enjoyed today includes bun-like treats and jellied sweets!

Togashi

Made from kneading bean paste or flour into a variety of shapes that are deep-fried, Togashi is one of the rarer forms of wagashi in Japan. Traditionally, these rich sweets are enjoyed at aristocratic banquets.

Nanban-gashi

This form of wagashi was introduced to Japan by Portuguese immigrants in the 16th century. These wagashi used ingredients such as eggs and sugar, which were not available on the islands of Japan prior to this time.

Balancing the Senses

Wagashi played a part in the Zen Buddhist’s tea ceremony, and as such, each sweet is created in a way which balances each element. When wagashi are created, the five senses of sight, scent, sound, taste and texture are taken into consideration. Wagashi should be expertly crafted to look aesthetically pleasing, and will often reflect the season, for example, the wagashi may be shaped like flowers in spring and like leaves in autumn! The scent should be subtle and compliment the fragrance of the green tea. Each wagashi will also be given a name or label, which typically refers to natural scenery, a poem or a historical event. The taste of a wagashi should proudly present the natural and traditional ingredients grown in Japan, including beans and grains. Texture is where wagashi can be the most different, as it will vary from soft and dense to light and crispy – and everything in between!

Popular Types of Japanese Wagashi

Mochi

Mochi are one of the most commonly found types of wagashi. They are made by pounding glutinous rice into a paste and moulding it into a shape. Mochi can be either sweet or savoury depending on the other ingredients added. There are many varieties of mochi, including sakura mochi, which includes salted cherry blossom leaf, and daifuku, which sees mochi filled with red bean paste. Mochi are commonly enjoyed as part of special festivities, particularly the Japanese New Year.

Monaka

Monaka are sweet, crisp wafers made from sticky rice and are typically shaped to look like flowers, such as cherry blossom. Biting into the wafer you will discover some delicious sweet red bean paste or a paste made from fruits and chestnuts.

Image Credit: Ocdp

Dorayaki

A traditional Japanese sweet, Dorayaki has long been a favourite wagashi. These sweet treats consist of two small pancake shapes filled with sweet red bean paste. The name ‘dorayaki’ refers to the round and golden appearance of these treats, which are reminiscent of a Japanese gong or ‘dora’.

Manju

A type of pastry wagashi, manju are steamed dough balls that have been filled with sweet bean paste. These desserts can be shaped into a wide variety of forms, from round cakes to more inventive shapes such as small animals.

Dango

Dango are small dumplings created from a sweet rice flour dough. These dumplings are then boiled, placed on a kebab skewer and then grilled, giving them a fairly chewy texture. Served on a skewer, these sweets can then have additional flavour added by drizzling on sweet soy sauce or sprinkling sesame seeds.

Yokan

A traditional jellied sweet made from agar agar, beans and sugar. These ingredients are combined and added to a block-shape mould. Azuki red beans are most commonly used for this wagashi. Other ingredients such as nuts or sweet potato may also be included in the mixture to add in some interesting flavours and textures.

To enjoy Japanese sweets in the UK, check out our extensive range available online at Oriental Mart!