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Nama-gashi comes in a wide selection of sweet cakes. They are usually made from sticky rice flour (mocha-gome), kanten (agar-agar), an (sugar and bean paste), and wheat flour.

1. Nerikiri

Made from sticky rice flour, sugar and white bean, Nerikiri is usually molded into shapes such as flowers, fruits or birds to represent the seasons.

1. Nerikiri

2. Mizu-yokan

Famous during the summer, Mizu-yokan is made from azuki beans, sugar, and kanten.

2. mizu yokan

3. Mushi-yokan

Mushi-yokan is made by steaming the mixture of an and wheat flour. This confectionary usually comes with chestnuts.

3. mushi-yokan-1

4. Neri-yokan

Similar with Mizu-yokan, neri-yokan is made from azuki beans, sugar and kanten but with less water.

4. neri yokan

5. Manju

One of the most famous wagashi, Manju is made from wheat flour filled with an. It comes in dumpling-like shape.

5. manju

6. Monaka

Round or square shaped wafer filled with an, Monaka is usually big and quite filling.

6. monaka

7. Ohagi

Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice. They are commonly eaten during the higan periods in spring and autumn.

7. ohagi

8. Sakura-mochi

A small pink mochi, Sakura-mochi usually filled with azuki beans paste and wrapped with a sakura leaf.

8. sakuramochi-3

9. Kuzu-zakura

Filled with azuki bean paste, kizi-zakura is made from transparent jelly of kuzu (arrowroot). It is usually served chilled during the summer.

9. kuzuzakura

10. Kusa-mochi

Another mochi filled with azuki beans, kusa-mochi is a dumpling shaped made from rice flour with yomogi leaves.

10. Kusa-mochi

11. Chimaki

Wrapped in bamboo leaves, chimaki is a sweet rice dumpling.

11. Chimaki

12. Kashiwa-mochi

Kashiwa-mochi is a rice-flour dumpling filled with an. Unlike Chimaki, Kashiwa-mochi is wrapped with oak tree leaves.

12. kashiwamochi

13. Daifuku

Daifuku is a large amount of an wrapped in a very thin layer of mochi.

13. daifuku-mochi-3a

14. Kushi-dango

Kushi-dango is small rice-flour balls held on a stick. They are usually coated with sticky sauce made from soy sauce and sugar.

14. kushi-dango


Hi-gashi is basically the dried form of wagashi.

15. Rakugan

Rakugan is made from glutinous rice and sugar. The dough is shaped using a wooden mold.

15. rakugan

16. Sembei

Sembei are rice crackers.

16. sembei

17. Okoshi

Made from rice and wheat, okoshi is a toasted cake where it is coated with syrup before it is dried.

17. okoshi


Namban-gashi are cakes brought to Japan by the Spanish and Portuguese during the 16th century.

18. Kasutera (Castella)

A sponge cake made of wheat flour, sugar, and eggs.

18. kasutera

19. Boro

A type of cookie, boro is made from wheat flour, sugar, and eggs.

19. boro

20. Kompeito

These are a little sugar balls made from syrup and corn starch.

20. Kompeito


A cheaper kind of Japanese confectionary, Zatsu-gashi are simple snacks suitable for daily tea sessions.

21. Tai-yaki

Tai-yaki is a kind of pancake filled with red bean paste.

21. taiyaki2

22. Ama-natto

Different kind of beans such as azuki or kidney beans are boiled then sprinkled with sugar.

22. amanatto

23. Karinto

Karinto is fried strips of dough made from wheat flour, sugar, and eggs. This crunchy finger food is then sprinkled with sugar.

23. karinto

24. Chitose-ame

Also known as the “thousand year candy”, Chitose-ame is boiled mizu-ame (glucose).


25. Daigaku-imo

Daigaku-imo is basically fried sweet potatoes coated with sticky syrup and kuro-goma (black sesame seeds).

25. daigakuimo
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