Wagashi: Japanese sweet treats

18 Jan 2017 in Food Culture

Have you ever tasted wagashi, those irresistible Japanese confectioneries made from natural ingredients?

japanese-dessert-wagashi

The word wagashi includes all Japanese confectionery. Wagashi are classified (into 3 kinds) according to the production method and moisture content. Namagashi, traditionally served with tea, are the most aesthetically pleasing.

Japanese namagashi

But these are not the only kind, you are bound to come across other confectioneries as you stroll around, in the streets, near the temples, and you must find the time to try them.

Wagashi

Wagashi in Japanese gastronomy

There are many kinds of wagashi, some more commonly found than others:

Daifuku: One of the most popular, this can be found everywhere, even in supermarkets! This is a mochi often filled with anko, a paste made of red beans.

Dango: These are little Japanese sweet dumplings made with rice flour, skewered on a stick with various seasonings, such as mitarachi, a sweet syrup made with soy sauce.

Dorayaki: Made famous by the film “Sweet bean”, it consists of two little pancakes with anko sandwiched between them.

Okoshi: Made from crispy rice and wheat, okoshi is a toasted cake, coated with syrup before drying and cut into squares.

Kuzukiri: A translucent kind of noodle used for sweets or stews, but also a representative dessert of Kyoto during summer, when freezed with brown sugar syrup

Manju: A small glazed bun garnished with koshian.

Yatsuhashi: a traditional kind of dough made from steamed mixture of rice, flour and cinnamon, then flattened and baked. Other variants could be simply not baked or filled with sweet bean paste and fold in triangle shape

Finally, monaka are small, crispy, shell-shaped wafers, which you spread with anko.

Tea by the river

To discover all the romance of the tea ceremony and enjoy the subtle taste of the various wagashi, the best time to choose is when the cherry trees are in blossom. Comfortably installed on the terrace of HOSHINOYA Kyoto, on the banks of the river, you can savour your matcha tea and appreciate the aesthetic delight of namagashi.

HOSHINOYA Kyoto ryokan

This confectionery, made from wheat flour, rice or sesame paste and shaped into fruits or flowers, perfectly illustrates the talent and attention to detail of Japanese confectioners.

OTHER EXPERIENCES

Régime minceur avec les tomates

The tomato, a fruit-vegetable that is key to Japanese well-being

13 Jul 2016 in Food Culture

The Japanese are extremely health-conscious. Discover how important tomatoes are to daily well-being in Japan. Read more

knife-japan-cuisine

Why are Japanese knives among the best in the world?

27 Jan 2017 in Food Culture

It’s no surprise that Japanese knives are prized by the world’s top chefs: they’re razor-sharp, pinpoint-precise – and, in the right hands, they can do some incredible things! Read more

Séléction de légumes japonais

Japan: a producer of outstanding vegetables

21 Jun 2016 in Food Culture

Did you know that Japan produces fantastic vegetables? Discover the reasons and adopt the “Veggie Attitude” like the Japanese! Read more

OTHER EXPERIENCES

winter-food

Winter food & drink

20 Nov 2019 in Food Culture

From multi-course crab menus to gourmet island dinners, embrace the winter through food and drink! Read more

japanese-miso

Miso: one of the staples of Japanese cuisine

28 Nov 2016 in Food Culture

Even if it takes origins in China, miso is clearly synonymous with Japanese gastronomy. Discover its recipe! Read more

nasu-otto-sette

Agritourism experience

29 Aug 2019 in Food Culture

Enjoy the spoils of nature in rural Japan. Read more

most popular articles