Wagashi
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Wagashi (Japanese: 和菓子) is a general term applied to different types of Japanese snacks, especially sweet ones made of sticky rice, fruits, etc. served in Japanese tea ceremonies. Wagashi is a type of snack made from all natural, plant based ingredients that influences all five senses. They are commonly named from natural beauties and a word from ancient literatures.
Wagashi's origin is unclear and they probably have existed as long as people have existed in Japan. In a excavation of a Jomon-era archeological site, the carbonized remains of baked cookies made from chestnut powder was discovered, indicating a possible existence of a snack.
Until sugar was introduced in 16th century, wagashi was sweetened with mizuame, suikazura, and fresh and dried fruits. Diaries and records from these and earlier times write about how treasured dried fruits like persimmons and wild raisins were. Even today, it is well known that the key level of sweetness wagashi must strive for is that of a dried persimmon fruit.
During the Edo period, the production of sugarcane in Okinawa became highly productive, and low quality brown sugar as well as heavily processed white sugar became widely available. A type of sugar, Wasanbon was perfected in this era and is still used exclusively to make wagashi. Wagashi was a popular gift between samurai much like a good wine and it was even better in a way, one cannot get drunk from eating them. Wagashi is served in a Japanese tea ceremony and having a good seasonal wagashi served is showing your educational background.
Types of Wagashi
- Anmitsu
- Anpan
- Bado
- Daifuku
- Dango
- Ginbou
- Hanabiramochi
- Higashi
- Hoshigaki
- Imagawayaki
- Kakigori
- Kanten
- Manju
- Matsunoyuki
- Mochi
- Monaka
- Namagashi
- Oshiruko
- Taiyaki
- Uiro
- Yakigashi
- Yokan
See also
dim sum, helve, South Asian sweet meat.
External Link
- Toraya (http://www.toraya-group.co.jp/english/index.html) - An old wagashi maker dating back to late 16th century.