What is Wagashi: Japan's Traditional Sweets

Wagashi (和菓子) is the umbrella term for traditional Japanese confections. The word itself breaks down neatly: wa (和) means Japanese-style, and kashi (菓子) means sweets or confectionery. In this guide, you will find everything you need to know about wagashi: its history, its main ingredients, the many types you can try, how it changes with the seasons, where to buy it and how to make it yourself in a hands-on class. We’ll cover locations across Japan, so you’ll be able to experience wagashi wherever you visit.

Picture a palm-sized ball that looks almost iridescent, its colors drawn from natural ingredients, form from nature itself, and flavors calibrated to balance the bitterness of green tea. That is wagashi in a single image: food as art, celebration, and a window into Japanese culture.Wagashi like nerikiri, youkan, and higashi are tied to the tea ceremony, while others, such as dorayaki, dango, and daifuku are used more for snacks and celebration. 

Most wagashi are made from plant-based ingredients such as rice flour, sugar and sweet bean paste, which means many varieties are naturally vegetarian, vegan and gluten-free when made the traditional way. The coagulants used in wagashi are not animal-derived gelatine. For hundreds of years, the Japanese have produced a jelly-like setting agent from algae called kanten, also known as agar-agar, making these confections cruelty-free, Kosher and Halal-friendly. 

Wagashi are deeply tied to the Japanese concept of mono no aware, the appreciation of impermanence. Their designs shift with the seasons, and certain varieties are only available for a few weeks of the year. Eating them is as much about timing as it is about taste. Unlike shelf-stable cookies and ice box cakes, wagashi usually need to be eaten the day they’re made.

The world of Japanese sweets isn’t limited to wagashi, however. Western-inspired sweets, such as castella and crepes are called yogashi. For a primer on one of the most popular yogashi, see our guide to purin.

Wagashi has a long history that intertwines with the influence of Buddhism, the introduction of sugar and the cultivation of tea in Japan. The first breaths of wagashi were actually offerings of fruits and nuts to deities and spirits. This practice evolved into offering rice cakes and mochimade from pounded rice.

The history of wagashi goes back more than 2,000 years to Japan's Jomon period. The very first dango were said to be made of finely crushed tree nuts rolled into small balls after rinsing off the impurities in water. 

With the introduction of Buddhism came an influx of monks, who brought with them confectionery-making techniques from China. This had a significant impact on the creation of new sweets in Japan.

During the Muromachi period (14th to 16th century), tea ceremony grew in popularity among the elite. Simple sweets were served alongside the tea to balance out the bitter taste. When matcha was introduced to tea ceremonies, it further shaped the development and integration wagashi, leading them to become an integral part of the ceremony.

In the Edo period (17th to 19th centuries), the cultivation of sugar cane in Okinawa and the increased availability of refined sugar led to the creation of new types of wagashi. It was also during this time that red beans, known as adzuki, became more widely used in wagashi, leading to thedistinct flavor and textures we now widely associate with Japanese sweetsDedicated wagashi-makers also emerged during this period, creating intricate designs and incorporating seasonal motifs into their creations. 

The term "wagashi" was first coined in the Meiji period as a means to differentiate these confections from Western sweets. Japan was ending its isolationist period at that time and deemed it appropriate to mark a divide between the two – however Western influence made its impact with desserts like dorayaki and taiyaki, which blur the lines between wagashi and yogashi. Despite the introduction of Western-style desserts, wagashi has managed to maintain its cultural significance and popularity.

Despite all of the variations of Japanese wagashi available, most wagashi are made from the following combination of ingredients:

• Red bean paste (anko)
• White bean paste (shiroan)
• Sugar
• Rice

Red bean paste, known as anko (or ogura) in Japanese, is a type of sweet filling made from a mixture of boiled adzuki beans and sugar. It is a central ingredient in many famous Japanese confections like daifuku mochi, dorayaki and taiyaki. Red bean paste can have different textures, from smooth and creamy (koshi-an) to chunky (tsubu-an).

The rice flour used in wagashi adds a soft and chewy texture to the dessert, and sugar is used to sweeten both the bean paste and dough. When pounded, mochi-rice becomes simply, mochi, which then transforms into confections like shiratama mochi-balls or the famous gyuhi skin stretched around beanpaste to become daifuku.

Wagashi also incorporates natural flavorings such as matcha, yuzu (a type of citrus fruit), cherry blossoms and a variety of seasonal fruits and flowers. Since Japanese sweets are often made with shapes and ingredients associated with the four seasons of Japan, seasonal fruits are often used. In particular, chestnuts, sweet potatos and persimmons are often used asingredients, while peaches, pears, mandarin oranges and plums are incorporated seasonally, either in image or reality. 

The world of wagashi is a diverse one, and there are countless variations and regional specialties throughout Japan, with each wagashi-maker adding their own unique spin.

One of the most useful ways to understand wagashi is through the lens of water content, which determines texture, shelf life and the occasions they are suited for.

Namagashi are wagashi with a moisture content over 30%. Han-namagashi have a moisture content of 10 to 30%. Higashi are wagashi with a moisture content below 10%. 

Namagashi, or "fresh sweets," are the most perishable and the most visually elaborate. They must be eaten the same day or the next, and they are the category most associated with formal tea ceremonies. Nerikiri, shaped by hand into seasonal forms, falls here.

Han-namagashi are semi-perishable, lasting several days when refrigerated. Dorayaki and many types of manju belong to this middle category. They are the kind of wagashi you find at specialty shops and high-end supermarkets, with a shelf life long enough to serve as gifts.

Higashi are dry sweets with minimal moisture, making them shelf-stable for weeks or even months these include the sweet arare served during hinamatsuri (girl’s day festival) and konpeito, those little star-shaped sugar sweets from a certain famous Ghibli film. 

During a Japanese tea ceremony, wagashi is served and consumed before green tea. For koicha, or "thick tea," namagashi (usually nerikiri) is served, whereas for usucha, or "thin tea," higashi is usually served. That said, modern tea ceremony presented to visitors typically make use of the more palatable usucha and namagashi for the most memorable experience. If you live in Japan and take tea courses, you are more likely to experience the former.

Below are some of the most common types of wagashi that you are likely to see when in Japan:

Namagashi: Fresh, delicate wagashi made with seasonal ingredients. They often have a soft texture and are beautifully designed. Namagashi is the sweet most often associated with wagashi. Soft sweets that are not specifically categorized are sometimes just called namagashi.

Nerikiri: The most iconic wagashi of the tea ceremony. Made from white bean paste (shiro-an) mixed with refined glutinous rice and colorings,  nerikiri are shaped by hand into intricate forms by skilled confectioners, representing seasonal elements like plum blossoms in winter, maple leaves in autumn or cherry blossoms in spring. Eating a beautifully made nerikiri alongside a bowl of bitter matcha is one of the quintessential Japanese seasonal experiences.

Daifuku: A type of mochi (soft rice cake) that is filled with sweet bean paste, typically made with adzuki beans. Popular variations include strawberry daifuku (ichigo daifuku), where a whole strawberry is nestled inside alongside the anko, and ice cream daifuku, a popular modern treat that helped popularise “mochi” in the West. Other variety of daifuku include fruit daifuku (any kind of fresh fruit encased in gyuhi with cream or -an), kusamochi, shiomame daifuku, and so on. 

Manju: Steamed or baked buns with a thin, fluffy dough wrapped around sweet bean paste. Manju is considered to be a variation of the Chinese manto bun, and regional varieties exist all over Japan, including cha manju from hot spring towns and momiji manju from Hiroshima, shaped like maple leaves. They range from beanpaste-filled sponge cake to intense, sake-lees perfumed skins around a mound of anko. 

Monaka: Traditional Japanese sweets consisting of two crisp and airy wafers made from sticky rice, sandwiched around sweetened red bean paste. The wafers are typically crafted into the shape of a flower such as the cherry blossom or folk-tale imagery. A popular modern version is filled with ice cream in addition to or instead of anko. Monaka also sometimes contain savory ingredients and are given as gifts.

Mitarashi dango: Skewered mochi dumplings drizzled with a sweet soy sauce glaze. They are often enjoyed as a street food snack. Sakura dango are the tri-colored dango made famous in anime and emoji.

Dorayaki: Two pancake-like patties sandwiching a sweet bean paste filling. Like konpeito and castella,dorayaki are also a product of Portuguese cross-cultural exchange during the 16th century. The Portuguese "castella," a light and fluffy sponge cake shared by missionaries in Nagasaki, when baked as discs and combined with anko, became the scrumptious dorayaki.

Taiyaki: A fish-shaped pastry made from a pancake-like batter and filled with sweet bean paste or other fillings like custard, sweet potato paste or chocolate (or even wasabi!).

Yokan: A firm, jelly-like sweet made from red bean paste, sugar and agar. A thinner version called mizu yokan, made with more water and less sugar, has a more delicate, purer bean flavor and is considered a summer wagashi, cool and refreshing when served chilled. Modern yokan comes in a variety of flavors, and more similarly resembles jellies with a bit of a grainy flavor. Try them at Japan’s convenience stores.

Sakura mochi: A seasonal wagashi enjoyed during cherry blossom season. It consists of pink-colored mochi wrapped around sweet bean paste and a pickled cherry blossom leaf. Kanto-style sakura mochi uses wheat or shiratama flour dough filled with red bean paste and shaped into a crepe-like form, while Kansai-style sakura mochi wraps bean paste in dough made from Domyoji flour, resembling ohagi. 

Higashi: Dry, delicate wagashi often served during tea ceremonies. Higashi are intricately designed wasanbon sugar-based sweets that come in various shapes and patterns.

Warabimochi: Despite its name, warabimochi is technically not a type of mochi as it’s understood in the west. Traditional warabimochi is made of bracken starch extracted from the roots of the wild warabi plant, then coated in kinako (toasted soybean flour) and kuromitsu (black sugar syrup). 

Kohakuto: Agar-based “gems” that are soft and chewy inside and feature a crust of sugar on the outside. They have recently gained popularity overseas as well.

Konpeito: star or sea urchin shaped sugar candies that have appeared in film and media as a kawaii-icon of Japan.

One of the most rewarding aspects of traveling Japan is discovering how each region has developed its own wagashi traditions. There are regional styles, where Kansai (Osaka and Kyoto region) and Kanto (Tokyo region) fiercely defend their distinctive wagashi. 

Yatsuhashi (Kyoto): Perhaps Kyoto's most famous souvenir sweet. Yatsuhashi crackers are made with rice dough that's pounded into a thin crepe, toasted on a hot plate and dusted with cinnamon and sugar or other flavors. Soft yatsuhashi, called "nama yatsuhashi," is made from rice flour dough flavored with cinnamon, green tea or sesame and folded around a chunk of sweetened red bean paste.

Zunda mochi (Tohoku/Sendai): Soft mochi coated generously in a sweet green paste made from mashed edamame and sugar instead of being filled with bean paste, this bright and earthy confection is closely associated with the Tohoku region.

Yubeshi: A wagashi made with yuzu citrus fruit or walnut, depending on where it's from. Yuzu-based yubeshi is common in western Japan, while walnut-based versions are more popular in Tohoku and Kanto regions. 

Uiro (Kansai): A steamed rice cake with a smooth, slightly bouncy texture, often flavored with matcha or mugwort.

Castella (Nagasaki): A light and fluffy sponge cake influenced by Portuguese sponge cake traditions. While not strictly a wagashi due to its foreign influence, it holds a special place in Nagasaki's culinary scene and enjoys nationwide popularity.

To make wagashi, specifically nerikiri, which is what most people associate with the term, you first have to prepare all of the ingredients. The two core components of wagashi are the bean paste and the dough. Making the bean paste means cooking the beans until soft and then mashing them together before putting them through a strainer to produce a smooth bean paste.

In a pot, you then add the bean paste, sugar and salt and heat until it becomes a moldable paste.

For the dough, you have to combine rice flour, water and sugar in a pot over heat and stir until a dough forms. The bean paste is then added and incorporated until the mixture becomes workable. From here, it is up to you to shape the dough as you like.

Traditional wagashi-makers use a variety of molds and shaping tools to create the intricate designs of wagashi. Some of these tools include nerikiri kobo, a wooden mold often carved into various seasonal designs. Koshi-an kobo are special wooden molds used specifically for shaping bean paste into various forms. Finally, there is kashigata, which are used to imprint designs onto the wagashi.

Want to see the process in action before trying it yourself? byFood has a detailed video on how to make wagashi nerikiri sweets that walks you through the technique step by step.

You can also find a broader overview of the craft in this introduction to must visit Japanese wagashi stops.

Wagashi can be enjoyed in different ways, depending on personal preferences and the specific type of wagashi being served. Here are some common ways to eat wagashi:

With tea: Traditionally, wagashi is enjoyed with a cup of green tea, often during a Japanese tea ceremony or as part of a tea gathering. The combination of bitter tea and sweet wagashi creates a harmonious balance of flavors, and it’s thought that the sugar of wagashi helps line the stomach in preparation for bitter matcha. The tea is sipped to cleanse the palate before taking a bite of wagashi, allowing the subtle sweetness and textures to be savored. Sweet and sticky namagashi go well with strong-tasting Japanese tea, especially matcha and gyokuro. For savory senbei crackers and baked goods with a strong soy sauce flavor, bancha is recommended, as it has a strong aroma and richness. 

On its own: Some wagashi, particularly those with a soft or jelly-like texture, can be enjoyed on their own as a standalone sweet. They are great pick me ups and regularly given as gifts or enjoyed as afternoon snacks.

Paired with other desserts: Wagashi can be paired with other desserts or enjoyed alongside Western-style sweets. A piece of wagashi served alongside a scoop of ice cream, for instance, offers a compelling contrast in flavors and textures.

Seasonal occasions: Certain types of wagashi are associated with specific seasons or festivals. Sakura mochi is traditionally eaten during cherry blossom season, while yomogi mochi is enjoyed in spring. Consuming wagashi during these seasonal occasions deepens the experience and cultural significance of the sweet.

When eating wagashi, take your time to admire the intricate designs, savor the flavors and enjoy the overall experience of this traditional Japanese sweet.

Now that you know all about wagashi, what about making some yourself? There are a variety of classes available across Japan, from beginner-friendly sessions to in-depth experiences. You can browse the full selection of wagashi cooking classes in Japan to find one that suits your schedule and skill level.

For those who want a curated shortlist, byFood has also put together a guide to the 10 best wagashi classes in Japan to help you decide.

Tokyo Wagashi-making Class With Tea Ceremony

Conveniently located in Tokyo, this wagashi-making class in Tokyo will teach you how to make three traditional Japanese sweets including the popular nerikiri wagashi, daifuku mochi and dango mochi. It's one of the most comprehensive introductory experiences available in the city.

Kyoto Wagashi-making Class With Tea Ceremony

If you're looking to dive deep into the traditional side of Kyoto, this wagashi-making experience allows you to not only make wagashi but also to try world-class, locally grown green tea. In this all-inclusive class, you will make four kinds of wagashi and also learn how to make your own bowl of matcha, plus the etiquette for drinking green tea and the spirit of Japanese tea ceremony.

If you are based in or visiting Tokyo and would like to explore more food experiences beyond wagashi classes, browse Tokyo wagashi food experiences for a wider range of options.

Wagashi can be bought throughout Japan, depending on what kind you are looking for. Wagashi shops tend to stock the more traditional namagashi and yokan, while other confections like dorayaki, taiyaki and manju can be found in supermarkets and even convenience stores.

Kyoto, in particular,has many sweets shops, while the Nakamise shopping street in Asakusa and Nihombashi are good places to sample traditional sweets in Tokyo. Department store basement food halls, known as depachika, are also excellent destinations for high-quality wagashi from established brands.

You can also sometimes find wagashi at temple grounds and traditional gardens, particularly those that serve tea to visitors. Wagashi are a typical gift given as omiyage, so look for them at souvenir stands and major train stations and airports too.