Discovering Japanese Wagashi
In modern Japanese households, wagashi holds a special place, enjoyed during celebrations, seasonal events, or with tea. Popular occasions include New Year’s, cherry blossom viewing (hanami), and the autumn moon festival (tsukimi).
Wagashi pairs perfectly with various types of Japanese tea. For instance, the subtle sweetness of nerikiri complements the bitterness of matcha, while the mild sweetness of yokan (sweet bean jelly) pairs beautifully with sencha.
Once you learn about wagashi, you’ll naturally want to know more about tea as well.
Take a look at our tea experience plans!
There are so many types of wagashi to explore!
Wagashi are traditional Japanese sweets that reflect the beauty of the seasons through their designs and ingredients. Here are a few examples of these traditional sweets.
Nerikiri
Made with white bean paste and glutinous rice flour, nerikiri is molded into intricate seasonal shapes, often used in tea ceremonies.
Dorayaki
A sweet pancake sandwich filled with red bean paste, dorayaki is a beloved everyday treat.
Yokan
A firm jelly made from sweet red bean paste, agar, and sugar, often served in slices.
Daifuku
Soft mochi filled with sweetened red bean paste or seasonal fruits like strawberries.
Ohagi (Botamochi)
Ohagi are soft rice cakes made from glutinous and regular rice, coated with sweet red bean paste, sesame, or kinako, and traditionally enjoyed during the equinoxes as offerings to ancestors.
Sakura Mochi
This springtime treat features sweet pink mochi with red bean paste, wrapped in a salted cherry leaf, blending sweet and salty flavors to celebrate cherry blossom season.
Kashiwa Mochi
Served during Children’s Day (May 5), kashiwa mochi is a glutinous rice cake filled with red bean paste and wrapped in a kashiwa (oak) leaf. The oak leaf symbolizes prosperity and family continuity.
Chimaki
Chimaki is sticky rice wrapped in bamboo or reed leaves and steamed. It has a slightly chewy texture and the shapes and fillings vary by region.
Dango
Dango are skewered rice dumplings made from rice flour. They come in various types, such as mitarashi dango (coated with a sweet soy glaze) or hanami dango (colored pink, white, and green to celebrate cherry blossoms).
Monaka
Monaka consists of crisp wafer shells filled with sweet bean paste, often combined with flavors like chestnut or matcha. Its light texture and variety make it a versatile choice for any occasion.
Kintsuba
A firm red bean jelly lightly coated with a thin layer of batter and grilled, kintsuba has a delicate sweetness and soft texture.
Rakugan
Rakugan are dry, pressed sweets made from rice flour and sugar, often shaped into intricate designs. They are traditionally served during tea ceremonies and festivals, offering a mild sweetness that pairs well with bitter green tea.
If you’re interested in wagashi, why not try making red bean paste at home?
Anko is a common ingredient in many wagashi. If you want to make wagashi at home, why not start by making your own anko? Here’s the recipe.
Ingredients
- 300g adzuki beans
- 250g sugar
- 1/2 teaspoon salt
Instructions
- Rinse the adzuki beans briefly.
- Boil the beans in plenty of water for 15 minutes, then drain the water.
- Add three times as much water as the beans and boil for about 40 minutes, or until the beans are soft. Skim off any foam that forms during boiling.
- Add the sugar and simmer over low heat for about 30 minutes, until the mixture reaches your desired consistency.
- Add the salt and your anko is ready!
Be sure to check out the limited-time Suruga Afternoon Tea!
Suruga Afternoon Tea is a new style of afternoon tea where you can enjoy Japanese tea and sweets.
In Shizuoka, some cafes and restaurants are offering this until the end of February, so be sure to visit and experience it!
The official website for Suruga Afternoon Tea is here. (Japanese)
FIEJA Vol. 13 includes a feature on Suruga Afternoon Tea. You can download it here.
