Wagashi

thumb|right|Yaki dango being prepared is a Japanese dumpling made with regular rice flour and glutinous rice flour. They are usually made in round shapes, and three to five pieces are served on a skewer, which is called . The pieces are eaten with sugar, syrup, red bean paste, and other sweeteners. Generally, dango falls under the category of wagashi (Japanese confectionery), and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons. Dango is sometimes compared with mochi, but is different in that mochi is generally made o

paste made of red beans

thumb|240px|Cross-section of a dorayaki containing azuki bean paste Dorayaki (, , ) is a type of Japanese confection. It consists of two small pancake-like patties made from castella wrapped around a filling of sweet azuki bean paste.

', or ' (literally "great luck"), is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly anko, a sweetened red bean paste made from azuki beans. Daifuku is often served with green tea.

is a Japanese fish-shaped cake, commonly sold as street food. It imitates the shape of , which it is named after. The most common filling is anko. Some shops even sell with , gyoza filling, or a sausage inside. Smaller, differently shaped versions called are also available and often sold in bags of five, ten, or more.

is traditional Japanese confectionery, typically made using plant-based ingredients and with an emphasis on seasonality. Wagashi generally makes use of cooking methods that pre-date Western influence in Japan. It is often served with green tea.

is a wagashi made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices. There are two main types: neri yōkan and mizu yōkan. means "water", and indicates that it is made with more water than usual. Mizu yōkan is usually chilled and eaten in the summer, however in Fukui prefecture it is customarily eaten in winter.

is a traditional Japanese confection, usually a small, dense bun with a sweet filling. They come in many shapes and varieties.

, also spelled kompeitō, is a type of Japanese sugar candy. It takes the form of a small sphere with a bumpy surface, and comes in a variety of colors and flavors. Introduced from Portugal as a sugar-coated confection with a poppy seed or sesame seed center, konpeitō was eventually transformed into an all-sugar confection with a center.

, also spelled sembei, is a type of Japanese rice cracker. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment.

is a wagashi (Japanese dessert) often found at Japanese festivals as well as outside Japan, in countries such as Taiwan and South Korea. It is made of batter in a special pan (similar to a waffle iron but without the honeycomb pattern and instead resembles an "oban" which was the old Japanese coin used during the second half of the 16th century until the 19th century), and filled with sweet azuki bean paste, although it is becoming increasingly popular to use a wider variety of fillings such as vanilla custard, different fruit custards and preserves, curry, different meat and vegetable filling

Japanese cracker

is a wagashi (Japanese confection) made with glutinous rice, white rice (ratio of 7:3, or only glutinous rice), and sweet azuki paste (red bean paste). They are made by soaking the rice for approximately 1 hour. The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice. Botamochi is eaten as sacred food as offering during the weeks of the spring and the autumn Higan in Japan.

Anmitsu (, rarely ) is a wagashi (Japanese dessert) that dates to the Meiji era.

is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in kinako (sweet toasted soybean flour). Kuromitsu syrup is sometimes poured on top before serving as an added sweetener.

thumb|right|Kansai-style sakuramochi is a Japanese confection (wagashi) consisting of sweet, pink-colored rice cake (mochi) with red bean paste (anko) filling, wrapped in a pickled cherry blossom (sakura) leaf, which may or may not be eaten depending on individual preference. Traditionally, the sweet is eaten during the spring season, especially at the annual Hinamatsuri celebration on March 3 and flower viewing (hanami) parties. thumb|right|The interior of a sakuramochi, showing the red-bean paste inside

Portuguese egg dessert

is a Japanese traditional confectionery made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying. It was developed by Hosoda Yasubei during the Bunkyū years (1861–1863) in the Edo period. He opened a wagashi store in Tokyo, which he named for his childhood name: Eitaro. This store continues to operate.

type of mochi

is a sold mainly as a . It is one of the best known meibutsu (famous regional products) of Kyoto. It is made from glutinous , sugar, and cinnamon. Baked, it is similar to senbei. The shape of the hard crackers resembles a Japanese harp or koto, or a bamboo stalk cut lengthways. Yatsuhashi was created in 1689 during the Genroku era (1688–1704) or in 1805 during the Bunka era (1804–1818) in the Edo period (1603–1868). The name Yatsuhashi comes from a scene in The Tale of Ise or from the musician Yatsuhashi Kengyo. Yatsuhashi is a popular souvenir today, and according to a survey conducted by the

Uirō (Japanese: , , ), also known as , is a traditional Japanese steamed cake made of glutinous rice flour and sugar. It is chewy, similar to mochi, and subtly sweet. Flavors include azuki bean paste, green tea (matcha), yuzu, strawberry and chestnut. Nagoya is particularly famous for its uirō, and there are other regional versions, notably in Yamaguchi and Odawara, although Odawara's uirō is better known as a medicine. It can be purchased in traditional Japanese confectionery shops throughout Japan.

is a gelatinous dish in Japanese cuisine, made from agarophyte seaweed. It was traditionally made by boiling tengusa (Gelidium amansii) and allowing the mixture to congeal into a jelly. The jelly is then pressed through an extruding device and shaped into noodles. Unlike gelatin desserts, tokoroten has a firmer texture.

is a Japanese sweet made of azuki bean paste sandwiched between two thin crisp wafers made from mochi. The wafers can have the shape of a square, a triangle, or may be shaped like cherry blossoms, chrysanthemums, local landmarks, daruma, or other good luck symbols.

is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. is added to to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets. Some are produced in a very similar fashion to corn syrup and are very similar in taste.

is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures of Tokushima and Kagawa, centered to the towns of Kamiita-cho and Donari-cho in Tokushima, where it has been made since about the 1770s. The sugar is often used for Japanese sweets (). The sugar is made from thin sugarcane plants (Saccharum sinense) grown locally in Shikoku, called or (locally known as ).

mochi wrapped in kashiwa (Japanese emperor oak, Quercus dentata) leaves

thumb|Karukan manju is a Japanese confection from Kyushu. The origin of the name is "light" (軽) yokan (羹). Originally, karukan was “saomono gashi” which is a traditional confection in the form of a long block; but “karukan manjū”, which is filled with red bean paste, has become the norm in recent years.

is a Japanese sweet (wagashi), usually eaten at the beginning of the year. Hanabiramochi are also served at the first tea ceremony of the new year.

are a type of wagashi, which is a general term for traditional Japanese sweets and candies. Namagashi may contain fruit jellies, other gelatines such as Kanten, or sweetened bean paste. Namagashi are often detailed, designed using seasonal and natural motifs such as leaves and flowers to reflect the various objects of nature in Japan's four seasons. Namagashi are usually freshly made and are much more moist than other wagashi, like higashi. It generally contains 30% more water than other types. Like other wagashi, namagashi are made of natural ingredients; additives are rarely used. Namagashi

traditional Japanese confectionery with very little moisture

Zunda-mochi (ずんだ餅) is a type of Japanese confectionery popular in northeastern Japan. It is sometimes translated as "green soybean rice cake." It generally consists of a round cake of short-grained glutinous rice with sweetened mashed soybean paste on top. In some varieties, the green soybean paste entirely covers the white rice cake. In all cases, immature soybeans known as edamame are used. A closely related product is "kurumi-mochi", which uses walnuts instead of soybeans.

is a traditional Japanese snack food. Sweet and deep-fried, it is made primarily of flour, yeast, and brown sugar. It has a deep brown and pitted appearance, and takes the form of a bite-sized pillow or short, sausage-like cylinder. Although traditional karintō is coated with brown sugar, other variations now appear on the market, such as white sugar, sesame seeds, miso, or peanuts.

diamond shaped mochi that consists of three layers

Yubeshi () is a type of wagashi (Japanese confection). It has several flavour and shape variations. Two main types include a rectangular walnut and soy sauce flavoured mochi-like confectionary and a second one is a round stuffed yuzu rind variation, sometimes called Maru-yubeshi (round yubeshi) and originally developed as a ration and cherished for their long shelf life. Many regions have their own distinct recipes, most yubeshi has a base of sticky rice flour or regular rice flour, sugar and walnuts and flavoured with soy sauce or miso. Some regions may add spices such as ginger, sansho peppe

thumb|Akumaki is a Japanese-style confection, or wagashi made in Kagoshima, Miyazaki, and Kumamoto Prefecture during the Boys’ Festival on May 5. It is more widely called chimaki in Japan, and are similar to, and historically originate from, Chinese zongzi, traditionally eaten during the Dragon boat festival.

is a form of wagashi (traditional Japanese sweets). Gyūhi is a softer variety of mochi , and both are made from either glutinous rice or from .

is a Japanese term referring either to cakes made of (), starch derived from the root of the kudzu plant, or cakes made from Lactobacillales-fermented wheat starch () which is a speciality dish local to certain wards of Tokyo, served chilled and topped with and .

Japanese pastry made from castelle and yōkan

Gokabou (五家宝) is one of the Japanese wagashi, which is made and sold mainly in Saitama prefecture. Okoshi, a sweetened cake made of rice, is mixed with sugar and then shaped into a thumb-sized cylinder. Wrapped in a sheet made by starch syrup and soybean powder and coated with soybean powder. Gokabou is known as Saitama prefecture Kumagaya city souvenir sweet. They are rarely served as a dessert for school lunch in the public elementary and secondary school.

is a wagashi (Japanese sweet). It resembles a dried persimmon, and is now made by filling gyūhi (a soft form of mochi) with bean jam, then sprinkling white sugar over it.