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和菓子 Traditional Japanese confectionaries
The creation of wagashi 和菓子 (traditional Japanese confectionaries) it’s very traditional and shines a sense of craftsmanship. On the last decades the design and techniques changed a lot embracing technology and new design boundaries enriching it and rediscovering and opening the wagashi industry worldide for the 21st century.
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Wagashi confections increased global popularity
On the last 15 years the awareness of Japanese cuisine has been greatly increased around the world, including a new interest for wagashi. The word wagashi can mean Japanese snack, but it usually refers to sweet confections. You can find them on a wide range from the simplest ones like kushi dango, rice or dumplings on skewers coated with anko, to the sofisticated and delicate confections called jo-namagashi that are usually created in shapes that depict each of the year season.
Enjoy them with tea
It’s often served with a bowl of matcha in the Japanese tea ceremony.
There are two types of wagashi served in a tea ceremony depending on the type of matcha:
Wagashi served with usucha (薄茶, thin matcha) is called higashi (干菓子) , a dry sweet often made of rice, flour or the finest quality of Japanese grained sugar: wasanbon (和三盆).
Wagashi served with koicha (濃茶, thick matcha) is called omogashi (主菓子) often made of bean paste, sesame, rice, sweet potato and sugar.