Types of Wagashi

  • Yokan, Monaka, Dorayaki, Daifuku, Manju, Karinto, Dry sweets, and more.

History & Origins

Influences from Tang dynasty confections, Portuguese “Namban” sweets, and tea ceremony culture.

Key Ingredients

  • Azuki beans (smooth or chunky paste), sugar, agar, rice flour, mochi flour, white bean paste.

Fresh vs. Dry Sweets

Fresh sweets contain higher moisture, are visually artistic, and tied to seasonal events. Dry sweets are lower in moisture, last longer, and are often paired with tea.

Storage & Freezing Tips

  • Shelf life varies: Yokan lasts weeks, fresh Namagashi lasts only 1–2 days.
  • Some Daifuku and Dorayaki freeze well; delicate Nerikiri does not.