Wagashi

Wagashi is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, an, and fruits. Wagashi is typically made from plant ingredients.

History

The term wagashi is derived from wa, which means "Japanese", and gashi, a respectful term for "sweets". The origin of wagashi dates back to the Yayoi period (300 BC–300 AD), when the practice of rice farming became widespread. The first recorded evidence of wagashi was in the early 8th century (the Nara period), when the Emperor of Japan ordered the creation of mochi and manjū.

Types of Wagashi

There are many types of wagashi, including:

• Manjū - a popular traditional Japanese confection; a bun filled with red bean paste.
• Mochi - a Japanese rice cake made of mochigome, a short-grain japonica glutinous rice.
• Dango - a Japanese dumpling and sweet made from mochiko (rice flour).
• Yōkan - a thick, jellied dessert made of red bean paste, agar, and sugar.
• Taiyaki - a Japanese fish-shaped cake, commonly filled with red bean paste.

Cultural Significance

Wagashi has a cultural significance in Japan and is used to celebrate both seasonal events and traditional Japanese ceremonies. It is often served with matcha tea during a Japanese tea ceremony. The shapes, colors and ingredients of wagashi are often inspired by nature and the current season.

See Also

• Japanese cuisine
• Japanese tea ceremony
• List of Japanese desserts and sweets