Manju (饅頭, まんじゅう) is wagashi that originates from Chinese mantou. There are many different types, but most are made from wheat flour, rice flour, arrowro…
Dango (団子) is wagashi made by adding water or hot water to grain flour, rolling it, and steaming or boiling it. It is often seasoned with soybean flour, soy s…
Kimi-shigure (黄身しぐれ) is wagashi made by wrapping koshian (strained azuki bean paste) in the dough made of a mixture of egg yolks, shiroan (white kidney bea…
Taiyaki (たい焼き) is wagashi made mainly from wheat flour, filled with azuki bean paste and baked in a metal mold shaped like a sea bream. Since it was first s…
Imagawa-yaki (今川焼き) is disc-shaped wagashi made by filling dough with azuki bean paste, custard cream, or other fillings and baking it in a mold. Its name i…
Yokan (羊羹) is wagashi made by pouring generally azuki bean paste into a mold called “Yokanfune (羊羹舟)” and solidified it with agar also known as “Kanten …
Daifuku (大福) is wagashi that a piece of mochi typically filled with azuki bean paste. It is so common in daily life of Japanese people that we can find not on…
Both shiruko (しるこ) and zenzai (善哉, ぜんざい) are wagashi, Japanese traditional sweets, made with azuki beans and mochi, and because of their similar appear…
Manju (饅頭, まんじゅう) is wagashi that originates from Chinese mantou. There are many different types, but most are made from wheat flour, rice flour, arrowroot flour, buckwheat flour, etc., and are steame
Dango (団子) is wagashi made by adding water or hot water to grain flour, rolling it, and steaming or boiling it. It is often seasoned with soybean flour, soy sauce, red bean paste, and kushi-dango, whi
Kimi-shigure (黄身しぐれ) is wagashi made by wrapping koshian (strained azuki bean paste) in the dough made of a mixture of egg yolks, shiroan (white kidney bean paste), joshinko (high quality powder of no
Taiyaki (たい焼き) is wagashi made mainly from wheat flour, filled with azuki bean paste and baked in a metal mold shaped like a sea bream. Since it was first sold in 1909, a variety of fillings, shapes,
Imagawa-yaki (今川焼き) is disc-shaped wagashi made by filling dough with azuki bean paste, custard cream, or other fillings and baking it in a mold. Its name is not standardized, and it is called by vari
Yokan (羊羹) is wagashi made by pouring generally azuki bean paste into a mold called “Yokanfune (羊羹舟)” and solidified it with agar also known as “Kanten (寒天).” Its origin was a Chinese jelly from the g
Daifuku (大福) is wagashi that a piece of mochi typically filled with azuki bean paste. It is so common in daily life of Japanese people that we can find not only at wagashi shops, but also at supermark
Both shiruko (しるこ) and zenzai (善哉, ぜんざい) are wagashi, Japanese traditional sweets, made with azuki beans and mochi, and because of their similar appearance, they are often confused. In fact, the names