Japanese Wagashi
Wagashi↕ | Category↕ | Main Ingredient↕ | Texture↕ | Season↕ | Known For↕ |
|---|---|---|---|---|---|
Mochi | Mochimono | Glutinous rice (mochigome) | Chewy, soft, stretchy | Year-round, New Year | Pounded rice cakes, backbone of wagashi, eaten for New Year kagami mochi |
Daifuku | Mochimono | Mochi wrapping anko | Soft chewy skin, smooth filling | Year-round | Round mochi stuffed with red bean paste, ichigo daifuku adds strawberry |
Dorayaki | Yakimono | Castella pancakes, red bean paste | Fluffy, moist | Year-round | Doraemon's favorite, two pancakes sandwiching sweet azuki |
Dango | Mochimono | Rice flour balls on skewer | Chewy, dense | Year-round, hanami | Skewered dumplings, hanami dango tricolor pink-white-green for cherry blossom |
Manju | Mushimono | Wheat/rice flour, anko | Soft steamed bun | Year-round | Steamed sweet buns, came from China centuries ago, now deeply Japanese |
Yokan | Nagashimono | Red bean paste, agar, sugar | Firm jelly, dense | Year-round, summer | Block-shaped jellied sweet, sliced thinly, long shelf life |
Monaka | Dry Higashi-style | Crisp mochi wafers, anko | Crisp shell, soft filling | Year-round | Two thin rice crackers sandwiching bean paste, assembled just before eating |
Taiyaki | Yakimono | Batter, filling | Crisp outside, soft inside | Year-round, winter street food | Fish-shaped cake filled with azuki, custard or cheese, Japanese street food icon |
Castella (Kasutera) | Yakimono | Eggs, flour, sugar, mizuame | Moist, spongy, fine crumb | Year-round | Nagasaki Portuguese-origin sponge cake, honey-gold crust |
Warabimochi | Nagashimono | Bracken starch, kinako | Jelly-soft, translucent, cool | Summer | Served chilled with kinako soybean flour and kuromitsu syrup |
Kuzumochi | Nagashimono | Kuzu root starch | Translucent jelly, firm | Summer | Kyoto summer sweet, topped with black sugar syrup |
Nerikiri | Namagashi | White bean paste, gyuhi | Smooth, malleable | Seasonal, tea ceremony | Sculpted to depict seasons - sakura, maple leaves, chrysanthemum, tea ceremony star |
Higashi | Dry sweets | Wasanbon sugar | Dry, crumbly, melts on tongue | Year-round, tea ceremony | Pressed sugar sweets in seasonal motifs, paired with matcha |
Uiro | Mushimono | Rice flour, sugar, hot water | Chewy, jelly-like | Year-round | Nagoya specialty, steamed and sliced, subtly sweet |
Ohagi/Botamochi | Mochimono | Glutinous rice coated in anko | Soft rice, rough-mashed bean | Spring/autumn equinox | Equinox offering to ancestors, named botamochi in spring and ohagi in autumn |
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This dataset contains 15 entries, each with multiple sortable, filterable columns. The full table is visible on this page and can be downloaded as a CSV, JSON, or Excel file.
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