Delicious Japanese Desserts 25 Must-Try Wagashi Sweeten Up Menu

Exploring the World of Japanese Desserts: 25 Must-Try Wagashi

Japanese desserts, known as wagashi, offer a rich and diverse array of sweet treats that are deeply rooted in traditional Japanese culture. From delicate mochi to intricate namagashi, these desserts are not only delicious but also visually stunning, making them a must-try for any dessert enthusiast.

Types of Wagashi

Mochi

Mochi is a versatile wagashi made from rice dough, which can vary in texture and sweetness. One of the most popular types is sakuramochi, a sweet mochi wrapped in a sakura leaf, typically enjoyed during cherry blossom season. It has a subtle bitter taste from the leaf and a faint cherry flavor. Another recommended type is warabimochi, transparent cubes covered in sweet soybean powder.

Dango

Dango is another rice dough-based wagashi, but it is shaped into small balls and often served on a stick. These balls are typically covered in a thick, sweet sauce. Different types of dango are served during various seasons, such as the green, white, and pink dango served during the Hina Festival in March.

Namagashi

Namagashi is a wagashi served during Japanese tea ceremonies, known for its soft texture and balanced sweetness. It is made from rice dough stuffed with azuki beans and comes in intricate, handmade shapes that reflect the season. This dessert is particularly appreciated for its delicate design and flavor.

Anmitsu

Anmitsu is a summer dessert consisting of agar jelly cubes, anko (sweet azuki beans), gyūhi (a type of mochi), and sometimes fruit. It is served with a sweet syrup that can be poured over the dessert. This combination of textures and flavors makes anmitsu a refreshing and popular summer treat.

Other Notable Wagashi

Manju

Manju is a steamed cake filled with red bean paste (anko) and has a long history dating back to the Muromachi Period. The dough is made from flour and other ingredients, and the filling can vary, including white bean paste, chestnut paste, and more. Manju is a beloved snack in Japan for its fluffy wrapping and gentle sweetness.

Mizu-yokan

Mizu-yokan is a summertime dessert made from agar-agar, sugar, and red beans, solidified in a rectangular shape. It can also be made with sweet potatoes, such as Naruto kintoki sweet potatoes, which give it a golden color and a texture similar to chestnuts.

Nerikiri

Nerikiri is an artful wagashi created by skilled craftsmen, reflecting the season in which it is served. It consists of chewy mochi filled with white bean paste and is often served with green tea in Japanese tea rooms. The designs of nerikiri vary greatly, including flowers, small animals, and other seasonal motifs.

Where to Enjoy Wagashi

Tokyo

• Higashiya Ginza: Known for its authentic wagashi experience, Higashiya offers a set menu that allows you to try various types of wagashi. It is a local favorite, appreciated for its traditional atmosphere and high-quality sweets.
• Usagi-ya Café: Located in the Ueno neighborhood, this café offers a variety of sweets, including dorayaki and other wagashi. It is a smaller, more intimate setting that is popular among locals.

Kyoto

• Toraya: This chain has several branches, including tea houses in Tokyo and Kyoto. Toraya combines traditional Japanese confections with modern architecture, offering a unique atmosphere to enjoy wagashi.
• Demachi Futaba: One of the most famous wagashi stores in Kyoto, Demachi Futaba is known for its high-quality sweets. Although there is no seating, it is conveniently located near the Kamo River, where you can enjoy your treats.

Kamakura

• Okashi Tsukasa Komaki: This tea house in Kamakura is a lovely spot to enjoy wagashi and tea. It is particularly recommended if you are visiting the giant Buddha in the area.

Seasonal and Regional Variations

Wagashi often reflects the season in which it is served, with different ingredients and designs used to match the time of year. For example, sakuramochi is associated with cherry blossom season, while anmitsu is a popular summer dessert. Regional variations also exist, such as the Naruto kintoki sweet potato mizu-yokan from Tokushima Prefecture.

Making Your Own Wagashi

For those interested in trying their hand at making wagashi, there are several ingredients and techniques to master. Joshinko, a type of rice flour, is essential for making dango and other mochi-based desserts. Adding sweet red bean paste or covering dango in a sweet soy sauce glaze can elevate your creations.

Tips for Enjoying Wagashi

• Pair with Tea: Many wagashi are traditionally served with green tea, which complements their delicate flavors.
• Appreciate the Seasonal Themes: Wagashi often reflect the season, so enjoying them in their respective seasons can enhance the experience.
• Try Different Types: With a wide variety of wagashi available, trying different types can help you find your favorite and appreciate the diversity of Japanese sweets.

By exploring these various types of wagashi and where to enjoy them, you can deepen your appreciation for the rich culinary culture of Japan and indulge in some of the most delicious and visually stunning desserts available.