wagashi
Sign in to saveAlso known as Tang Guozi, collon
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.
Key facts
- Food.name
- Wagashi
- Food.image
- Wagashi closeup 14.jpg
- Food.caption
- in various shapes and colors: Asian skunk cabbage, Hibiscus syriacus, hortensia, and rose
- Food.country
- Japan
- Food.type
- Confectionery
via Wikipedia infobox
Wikidata facts
- Subclass of
- confection
- Country of origin
- Japan
- Image
- Sakura-mochi 003.jpg
Show 6 more facts
- Commons category
- Wagashi
- topic's main category
- Category:Wagashi
- cuisine
- Japanese cuisine
- native label
- 和菓子
- inception
- 0710-00-00
- hashtag
- wagashi
Sources (2)
via Wikidata · CC0
~16 min read
Encyclopedic overview
16 sectionsContents
- Definition
- History
- Before the Edo period
- Jomon to Nara periods
- Heian to Muromachi periods
- Sengoku and Azuchi-Momoyama periods
- Emergence of modern wagashi
- Ame and amezaiku
- Japan's modernization and beyond
- Types
- Classification
- See also
- References
- General references
- Inline citations
- External links
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.
Most of today's wagashi was born during the Edo period (1603–1868). This was a period of peace, economic and cultural prosperity, and increased domestic self-sufficiency in sugar. During the Edo period, a type of wagashi called were made by kneading white bean paste, gyūhi, sugar, yams, and other ingredients, and formed into various colors and shapes based on seasonal flowers, animals, nature, events, customs, and other themes.
Excerpted from Wikipedia’s “wagashi” article, available under the CC BY-SA 4.0 licence.