Wagashi (和菓子, wa-gashi) are traditional Japanese confections that are often served with green tea, especially the types made of mochi, anko (azuki bean paste), and fruit. Wagashi are typically made from plant-based ingredients with an emphasis on seasonality, and generally making use of cooking methods that pre-date Western influence in Japan.[1]
History
A bowl of matcha tea on a black lacquered tray with wagashi
In Japan, the word for sweets, kashi (菓子), originally referred to fruits and nuts.[2] With the increasing sugar trade between China and Japan, sugar became a common household ingredient by the end of the Muromachi period.[2] Influenced by the introduction of tea and dim sum, the creation of wagashi took off during the Edo period in Japan.[2]
Types
A selection of wagashi to be served during a Japanese tea ceremonyA plate of six wagashiWagashi served with matcha tea
Yatsuhashi: thin sheets of gyūhi (sweetened mochi), available in different flavors, like cinnamon, and occasionally folded in a triangle around a ball of red anko
Yōkan: one of the oldest wagashi, a solid block of anko, hardened with agar and additional sugar
Wagashi are classified according to the production method and moisture content. Moisture content is very important, since it affects shelf life.
Namagashi (生菓子) (wet confectionery)—contains 30% or more moisture
Jō namagashi (上生菓子) is a very soft and delicate, seasonally varying namagashi, in various, often elaborate, shapes and colors, often reflecting seasonal plants. Some stores will have many dozens over the course of a year.[3]
Mochi mono (もち物)
Mushi mono (蒸し物) (steamed confectionery)
Yaki mono (焼き物) (baked confectionery)
Hiranabe mono (平なべ物)(Flat pan baked confectionery)
Ōbun mono (オーブン物) (oven baked confectionery)
Nagashi mono (流し物)
Neri mono (練り物)
Age mono (揚げ物) (fried confectionery)
Han namagashi (半生菓子) (half-wet confectionery)—contains 10%–30% moisture
An mono (あん物)
Oka mono (おか物)
Yaki mono (焼き物) (baked confectionery)
Hiranabe mono (平なべ物)(Flat pan baked confectionery)
Ōbun mono (オーブン物) (oven baked confectionery)
Nagashi mono (流し物)
Neri mono (練り物)
Higashi (干菓子) (dry confectionery)—contains 10% or less moisture
Uchi mono (打ち物)
Oshi mono (押し物)
Kake mono (掛け物)
Yaki mono (焼き物) (baked confectionery)
Ame mono (あめ物) (candy confectionery)
Characteristics
Making wagashi typically takes a lot of work. They are usually named after poetry, historical events, or natural scenery.
Wagashi are known for their delicateness and variety in appearance, reflecting the delicacy culture of Japan.
They can be used as a gift during festivals, and can also be a daily treat for visiting guests. Different places have wagashi that are unique in flavor as their local specialty. Japanese people tend to take wagashi back home after business trips or personal trips.
Many Japanese believe that the artistic characteristics of wagashi represent both the season when the wagashi are made and the humble culture of Japan.
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