Ultimate Guide to Japanese Confectionary
By The Japan Switch Team | December 2nd, 2024
Did you know that in Japan, mochi simply means rice cake and does not actually refer to the one that is sold at supermarkets and restaurants outside Japan? Do you have any idea what yokan, a traditional sweet that has more than 700 years of history, looks like?
If you do not know the answers and want to find them, it is worthwhile to dive into this article! This article is addressed to people, who in particular want to explore the world of Japanese confectionary but do not know where to start.
As you read through, you will be familiar with popular Japanese confectionary, key ingredients, areas in Japan to look for them, and so much more. The main focus will be exclusively on traditional Japanese desserts and therefore Japanese snacks such as potato chips and cookies or japanized western sweets such as parfait or sesame pudding will not be covered here. I assure you that by the end of the article, you will be craving for traditional Japanese sweets!
This article is a part of our extensive series on Learning about Japan through Online Japanese Lessons at Japan Switch.
What is a Japanese confectionary?
First, let me clarify what I mean by Japanese confectionary and what kind of sweets will be included in this article. It specifically indicates a Japanese dessert that is produced in a traditional technique that has been handed down for ages.
With this in mind, I have to articulate to avoid confusion that many so-called Japanese snacks, such as Kit Kat or Pocky, are excluded. As such, the following is dedicated to the traditional Japanese confectionary and the terms such as “Japanese sweets” and “Japanese desserts” are used interchangeably with “Japanese confectionary”.
What is Wagashi?
“Wa” indicates Japan, while “gashi” is translated into confectionary or desserts. Therefore, when we say “Wagashi,” it usually indicates a traditional Japanese confectionary that is unique to Japanese culture. The history of Wagashi can be dated back to the Jomon period, which was between 14,000 and 300 BC in Japan.
Although the appearance of Wagashi today would differ greatly from the ones from the Jomon period, the technique of Wagashi-making has been refined through time and it is not too romantic to say that eating Wagashi is to feel the connection with both Japanese history and people from hundreds of generations ago.
Are you interested in getting an overview of Japanese sweets in general? Then check out Ultimate Guide to Japanese Sweets where we touch upon not only traditional desserts but also snacks and western dessert-inspired sweets.
3 Key ingredients used in Japanese confectionary
There are three key ingredients when making traditional Japanese sweets. As you will see, these fall into one of the three categories listed below. However, there are a number of diverse variations under those categories and this is how it makes it possible to produce a wide range of textures, aromas, and flavors depending on the type of Japanese confectionary.
Beans
Beans are one of the important ingredients when making traditional confectionary. The most representative bean is red bean (azuki), though it is also popular in Japan to use white beans for some products. It is common to use them in a form of paste, and there are two types when it comes to red/white bean paste.
One is koshian, a paste that completely excludes its skin, the other is tsubuan, a paste that includes the skin. It is more of a matter of texture, and some prefer the more smooth texture of koshian, while others favor the rough texture of tsubuan.
Sugar
Sugar is also important for any Japanese sweets and many different types of sugar are used for respective Japanese desserts. The most unique sugar of all is probably wasanbon sugar, which is only produced in Kagawa and Tokushima prefecture in the Shikoku prefecture.
Unlike other types of sugars, it is known for its tender, fine-grained texture and it literally melts in your mouth! Wasanbon is popular as a high-quality ingredient, but it is also enjoyed as a tiny piece on its own as wasanbon comes invarious shapes such as leaves, waves and flowers.
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Kona
Kona means powder in English. As is the case with sugar, the diverse types of kona are used to produce a variety of dough. Among many types of kona, hakurikiko would be most familiar and it means cake flour which has lower viscosity in Japanese.
Yet other kona are mochiko (flour made from sticky rice), shiratamako (flour made from sticky rice but the process of making is different from mochiko), and joshinko (gluten-free fine flour made of Japanese short-grain rice), with the word “ko” indicating “flour”. All those kona is playing an important role in creating a sticky texture that is popular in Japan.
10 Popular Japanese confectionary you should know
There are many types of Japanese confectionary available in Japan. Here let’s look at10 types of traditional Japanese desserts that are definitive and highly-recommended!
1. Taiyaki
Taiyaki literally means grilled sea bream, but it only imitates the shape of fish, instead of actually using a sea bream. Though you might have seen taiyaki with soft serve ice cream on top of the opened mouth of fish in your home country, it is more common to see the shape that is just like the photo above without any ice cream.
Red bean paste is stuffed Inside its soft and sweet fish shape, which is the most common filling. However, at some stores, there are a wide range of fillings such as custard and white bean paste. It is considered a street food as they are cooked on the spot. As such, it is best when you bite into it right after it is served! If you are curious to know the best spots for Taiyaki, read this article.
2. Daifuku
If you see daifuku, you might wonder how it is different from mochi that has become ubiquitous particularly in the West. Though the appearance is practically the same, we call it daifuku instead of mochi. In fact, we never use the word mochi for daifuku here in Japan, because when we say mochi, it refers to a simple rectangular rice cake that is meant to be grilled or boiled as a preparation.
There is a slight difference in the idea of this dessert, too. For example, while it is quite common to see mochi in the freezer as a kind of ice cream desserts at supermarkets outside of Japan, Daifuku is served fresh and it is meant to be eaten within a day. Additionally, when we say Daifuku, it refers to a red bean paste, either koshian or tsubuan which I touched upon earlier, with the sticky dough wrapping around it.
Unlike mochi in the West, we do not really have a variety of options for the filling, but for the sticky dough, it is quite common to have two options, one is the plain sticky dough and the other is peas or black beans kneaded into that dough. The upside of getting Daifuku is its freshness, which is unlikely to be experienced when you have mochi!
3. Yokan
Yokan has a rectangular shape that is commonly made of red bean paste, sugar, and Kanten. Traditionally, it had been more common to get a bigger piece of Yokan and cut as needed. Nowadays, however, a smaller size of Yokan is available for its convenience and portability.
While red bean flavor is the most popular one, there are unique flavors such as brown sugar, matcha, chestnut, and black tea. It is wrapped and easily portable, so it is also suitable for a quick snacking on the way to supplement some more energy!
4. Ohagi (Botamochi)
Ohagi, also known as botamochi, is a Japanese dessert made primarily of glutinous rice and red bean paste. While some Japanese confectionary stores may sell it all-year round, it is particularly sold during Ohigan period in March and September, which is the period when we commemorate our ancestors.
Although Ohagi and botamochi both indicate the same dessert, there are several arguments as to when we use one name over the other. The most common definition is that it is called ohagi when you have it in the spring, while it is called botamochi during the autumn period.
5. Jo Namagashi
Jo Namagashi has diverse appearances and is used during the tea ceremony to be paired with matcha. What is beautiful about this Jo Namagashi is that it has a strong connection with nature and the transition of seasons in Japan when it comes to their appearance.
For instance, sometimes it represents a frost on a cherry blossom, a sunflower, a late summer, early spring, and so on, with each confectionary store coming up with a unique way of representing it.
As such, Jo Namagashi is not just about the taste, but also about feeling the transition of season. In my opinion, purchasing Jo Namagashi is a great way to get to know about how the transition of the seasons is perceived in Japan - something which is deemed exceptionally important here.
6. Dorayaki
Dorayaki is a sandwich that has red bean paste in it. The round and brown pancake-like outer buns are fluffy, and they are similar to the taste of Kasutera (this will be explored a little later), as both use honey in making the dough.
The classic filling is the red bean paste, but some stores offer white bean paste filling or red bean paste filling with whipped cream. The history of Dorayaki can date back to a thousand years ago, but it became today’s appearance in the Meiji period, inspired by pancakes from the West. As such, this sweet perfectly represents an “encounter” of the East and the West!
7. Anmitsu
Anmitsu is served in a bowl that has a cube-shaped small agar jellies on the bottom, and commonly it is topped with fruits, dried apricots, shiratama (mochi balls), red bean paste, gyuhi (a type of mochi that is usually colored in pink or green), and sometimes ice cream.
As it is served cold, it is a perfect companion during the hot and humid summer in Japan! It is most common to eat at kanmidokoro, a Japanese style cafe, while you might be able to find it at some convenience stores or department stores.
8. Kakigori
Kakigori is, in its simplest form, a shaved ice with a syrup on top. One of the unique and popular flavors that are most likely available only in Japan is matcha. Sweetened matcha liquid is poured over the freshly shaved ice, and it sometimes comes with azuki on top and shiratama (mochi ball) on the side.
Yet there are many toppings for customization, so I recommend that you visit stores and see what is available there! There are not many stores that specifically specialize in kakigori, and you are likely to find it at Kanmidokoro, which is a type of cafe that sells traditional Japanese sweets.
9. Dango
If you cannot resist the chewy texture that is just too ubiquitous in Japan, Dango is a must-try! Dango is basically a skewered sticky mochi ball that comes in a variety of flavors. One of the most common flavors in Japan is Mitarashi Dango, which has three to five small mochi balls skewed and covered with sweet soy sauce glaze. The sweet and salty (which we describe as amajoppai) flavor of this sauce pairs well with the plain sticky mochi balls, and you will likely want to have another piece (and another)! As Mitarashi dango is quite popular, you can get it at convenience stores and supermarkets, but if you want to have a really good one, I recommend you visit one of the Japanese confectionary stores that offers it. By the way, this kind of chewy texture is described in Japan as “mochi-mochi,” which is a Japanese onomatopoeia, and you can expect to have many mochi-mochi desserts in Japan!
10. Kasutera (Castella)
As briefly mentioned in the Dorayaki section, kasutera, or Castella, is a sponge cake that is made of honey, sugar, egg and flour. As we do with pound cake, kasutera is cut into a smaller portion from the long, rectangle whole.
What makes it unique is its attractive aroma of honey and airy texture, and it is recommended for those who are not familiar with traditional Japanese sweets because the main ingredients are something that is commonly used for the Western desserts. While it might be unlikely to find it at kanmidokoro (Japanese style cafe where you can enjoy Japanese desserts.), you can find them at supermarkets, convenience stores, and department stores.
6 common questions about Japanese confectionary
Does Japanese confectionary actually taste good?
To that question, I am tempted to give you a definite yes. However, I have to stress that for those who are not familiar with the traditional Japanese sweets, it can be an acquired taste. First of all, most of the traditional Japanese sweets do not use any dairy products, which might give you an impression that it is not flavorful and rather tasteless.
For those who think this way, I would suggest that you start with Japanese confectionary that uses dairy products such as Kasutera and Dorayaki, which I introduced in the previous sections, and then eventually try the more traditional desserts that do not contain any dairy products.
Is Japanese confectionary vegan?
Although the key ingredients of Japanese confectionary are predominantly vegan, it is always better to make sure with staff who sell the products.
Traditional Japanese confectionary has thousands of years of history. Considering the fact that dairy products became accepted only after the Meiji era (1868-), traditional Japanese products should not contain any dairy products, not to mention fish and meat, with the exception of some recent desserts that include some dairy products such as butter or milk in an attempt to make an innovative Japanese confectionary.
Checking if the product contains non-vegan ingredients is highly recommended for those who are strictly vegan, because even though the ingredients themselves do not contain any non-vegan components, it is sometimes likely that a special tool (made of parts of animal skins, bones, or organs) is used in the process of refining the ingredients.
To name an example, Yokan is made of sugar, red bean paste (azuki), and kanten, a tool to refine sugar which is sometimes made of animal organs. With this in mind, for those who are vegan, please always check with staff so your food aligns with your dietary style - worry-free.
How long is the shelf life?
Although each traditional Japanese dessert has varying shelf lives, it is likely that the products that are sold on the store without any wrapping have much shorter shelf lives. Jonamagashi is recommended to be consumed within a day or two, depending on the ingredients.
Additionally, Dango should be consumed in one day or the day after the purchase as it contains a high amount of water. In principle for such products, the fresher the tastier. So I recommend that you purchase only if you intend to eat them right away.
On the other hand, one of the most representative desserts that have much longer shelf life is yokan. Thanks to its high amount of sugar, some products can be stored for more than a year. As such, it is also popular in Japan to purchase Yokan as emergency rations. Once opened, however, it does not last long so be very careful of it. In conclusion, if you are unsure about the shelf life, always check with sellers.
Are Japanese sweets we can get outside of Japan westernized?
Especially if you are from non-Asian countries, it is likely that some Japanese sweets that are sold is fairly westernized. This is due to the fact that traditional Japanese sweets do not use any dairy products and people who grew up consuming dairy products on a daily basis might find the taste too boring and tasteless.
As such, in order to suit the taste of such customers, some Japanese sweets might be transformed into something that contains dairy products. One example would be taiyaki with a soft serve, which I introduced briefly in the previous section.
Are there any rules and manners to be careful of when eating Japanese confectionaries?
There are not really strict rules unless you attend a tea ceremony. One thing to be careful of is, as many of those Japanese confections are meant to be eaten by hand, it is better to sanitize your hand before enjoying it. Do be careful when you eat dango, skewered mochi balls, as the skewers are sharp and sticky.
If you are not used to the skewered dishes, you could alternatively take out all the balls beforehand, just to be on the safe side. Last but not least, some areas might prohibit doing tabearuki, eating while walking, because of its crowdedness and you might accidentally stain someone else's clothing with your food. So please check the local rules whenever you visit an unfamiliar place and respect the manners there.
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What Japanese sweets are most likely only available in Japan?
Be it daifuku, dango, and anmitsu, anything fresh is most likely only available in Japan. This is predominantly due to the fact that there are few professional traditional sweets makers available overseas and without the technique and a certain period of training, it is hard to produce them.
Plus, they use special cooking tools that are solely dedicated to the making of traditional Japanese desserts, which makes it harder to make fresh Japanese sweets outside Japan. This is why most of the Japanese sweets available are packaged ones. Therefore, I highly recommend that you try fresh Japanese desserts that are meant to be consumed within a day or two, because that will surely be a unique experience while traveling in Japan!
Where to get Japanese confectionary in Japan?
Now you feel like getting some good Japanese sweets? For those who would like to have a really good one, I listed some areas and a prefecture as well as a few shops where the traditional Japanese dessert stores concentrate and compete with each other.
6 areas where there are many Japanese confectionary shops
1. Asakusa - Tokyo
Asakusa is known for preserving its old architecture, which is why the city is beloved by tourists in search of a typical Japanese landscape. Below I listed two stores to try, but add to that, it would also be a fun experience to walk through the nakamise street which leads to Sensoji, the most famous temple in Asakusa, and try some of the sweets offered by stalls.
Oimoyasan Koshin
Oimo means sweet potatoes, and at this store you can enjoy a variety of sweets made of sweet potatoes to-go. As a fun fact, sweet potatoes are commonly called Satsuma-imo in Japan, but when it is called sweet potatoes (sui-to poteto / スイートポテト), then it refers to a certain dessert that is made of Satsuma-imo, butter, sugar, milk, and egg. Sui-to poteto has a creamy texture as it is peeled and then mashed, and this is exactly the signature at Omimoyasan Koshin!
Funawa Honten
Opened in 1902, Funawa Honten (honten means a main store) has been beloved by tourists and locals alike. Coincidentally, their signature also uses sweet potatoes (Satsuma imo), but in a form of yokan. This Imo-yokan is simply made with Satsuma imo, sugar and salt, so it maximizes the flavor of Satsuma imo to the fullest. Another dessert to try is Anko-dama (red bean paste ball), which offers a diverse sort of flavors such as strawberry, matcha, coffee, mandarine as well as the plain anko flavor. This tiny ball-shaped dessert is suitable for snacking!
If you are also interested in another traditional experience in Tokyo, read our Ultimate Guide to Visiting Shrines in Tokyo and visit some of them!
2. Nihonbashi - Tokyo
Nihonbashi is located to the north of the Ginza area. It is almost astonishing that when you walk past the Ginza area and enter the Nihonbashi area, you suddenly feel that you are no longer in one of the touristy areas in Tokyo. Nihonbashi offers a calmer vibe than the Ginza area, so you will most likely not have to make your way through the crowd.
Usagiya
Usagiya is undoubtedly one of the most famous Japanese confectionary shops in the area. Although any sweets they offer are worth trying, it is particularly famous for their dorayaki.
Dorayaki they offer is the most classic one with no variation whatsoever, so if you would like to know what dorayaki tastes like for the first time, I recommend you visit this store. Its fluffy (but not too fluffy) dough gently covers anko filling, and I assure you will get satisfied from the first bite.
Eitaro
Eitaro is another popular and long-beloved store in this area, while offering many branches in various department stores across Tokyo. Good news is that one of their signature products is something you can take home.
It is called Eitaro-ame, a candy which has a lovely triangle shape. Funny as it sounds, one of their flavors is called umeboshi-ame (pickled plum), although they do not use any pickled plums. The name is owed to its shape and color, which makes us associate it with umeboshi. I recommend trying this classic flavor first, but other flavors such as brown sugar and black tea are also a must-try!
3. Ningyocho - Tokyo
The Ningyocho area is located in the north-east to the Nihonbashi area, and it is within walking distance of Sumida river. It offers a much more tranquil atmosphere notwithstanding its central location. The Ningyocho area still preserves history and culture from the Edo period, which is why there are many traditional stores that sell Japanese confectionary. What is attractive is that the area has an abundance of independent tiny confectionary shops.
Tokai
Opened in 1912, this tiny little shop located on a rather hidden street offers traditional Japanese desserts that make your tummy and heart full. One of the must-tries is Uguisu-mochi (うぐいす餅), which is basically a bit of red bean paste covered with a mochi dough and finished up with uguisu powder, which is a ground unripe soybeans. As this is unripe, it has a beautiful light green color that resembles a Japanese nightingale.
Kotobukido
Another tiny store located in Ningyocho is also loved by locals and visitors alike, and for more than 130 years!
When you visit, I recommend trying their signature that has been sold since the Meiji era (1868-1912), Ogon Imo (golden potato). This little confectionary resembles a sweet potato by using white bean paste and sweet yolk bean paste inside and by covering it with cinnamon powder. Be amazed by both the taste and its elaborate technique!
4. Kamakura - Kanagawa
Kamakura is located to the north of the Tokyo prefecture, which makes it possible to organize a one-day trip from Tokyo in search of a quieter atmosphere. This old town boasts its rich history, as it used to be the capital during the Kamakura period that ranged from the late 12th century to the early 14th century.
As such, the city still preserves historical shrines and temples, and such a cultural city always attracts many Japanese confectionary stores! Though it is hard to pick only two stores out of many great Japanese dessert shops in Kamakura, here are the two recommendations.
Toshimaya Karyo Hatokoji
Thanks to its somewhat hidden location, the store is not over crowded for most of the time. Commonly for Japanese folks, Toshimaya Karyo is famous for hato sablés, which is a cookie that resembles a pigeon (but never uses actual pigeons!)
Though I highly recommend buying them as a souvenir, I do also suggest that you stop by the cafe that is operated by Toshimaya Karyo. The reason why I strongly suggest it is because of their signature, warm warabi mochi. Warabi mochi has an even stickier texture than mochi, and it is made of a starch produced from the bracken root.
Unlike the common room temperature (or colder) warabi mochi you would get at department stores or at Japanese cafes, this is finished up after the order, and therefore it is warm when served. Topped with roasted soybean powder and brown sugar syrup, this sweet is what makes you come back to this place over and over again!
Sabo Kirara
If you are a big fan of sticky texture (mochi mochi), this is the place for you. Although still walkable, this store is located a little off to the center of Kamakura. Yet because of their tasty sweets, this place is always crowded and you would have to expect to wait in a line when visiting. Rest assured, it is worth it! This store offers a variety of anmitsu, but what makes it unique is the shiratama that is fresher and bigger than the usual ones.
So try one of the menu items that contains shiratama, and you will not regret the wait time! Last but not least, make sure to empty your stomach before stopping by, because the big shiratama they serve there is quite filling and can even be substituted for one meal, in my opinion.
5. Kyoto
Kyoto is a prefecture where everything traditional is found on every corner. Kyoto has been Japan’s capital for around a whopping thousand years until its relocation of the capital function to Tokyo in 1869, therefore the whole city is abundant with history, traditional architecture, unique culture and so forth. Therefore, such a history also sophisticated the Japanese culinary scene there over a long time!
Toraya
Toraya is one of the most famous Japanese confectionary stores that has been around for ca. 500 years. Its high quality confectionary has been admired by citizens and royal families alike.
Here I will introduce two Yokans that are only available in Kyoto, Kinako yokan and Shiro-miso yokan. Kinako yokan is a yokan that contains roasted soy bean powder, while Shiro-miso yokan contains white miso. Its rich aroma is irresistibly good that you would want to get some more to take home!
Jukou
Although Jukou has only been around 20 years, it cherishes traditional confectionary making techniques and appreciates the transition of seasons in Japan, which is reflected in the conception of Jo Namagashi. In this particular sense, Jukou and Toraya share the same value.
As they change the lineup of Jo Namagashi according to the transition of the seasons, I suggest you pick one of them that attracts you and feel Japanese culture that is closely connected to nature. Additionally, I recommend that you visit the store earlier than later, so that you will not be disappointed by sold-out items.
6. Kanazawa
Kanazawa is a prefecture that is located on the west side of Japan. It has been gaining more and more popularity as a travel destination for Japanese and foreigners alike, thanks to the area where traditional architecture and great local food gather densely.
Interestingly, the city’s attractiveness was “discovered” less than 10 years ago and was transformed into a more sightseeing-friendly city by repairing traditional buildings and keeping them in good condition. As such, although you might have to expect a lot of tourists and a long wait for some of the popular cafes and restaurants, it is nevertheless worth visiting!
Morihachi
Morihachi has been offering sophisticated Japanese confectionary for a surprising 390 years, and its long-standing popularity proves its quality. A definite must-try is Choseiden, which is made of fine Wasanbon sugar from the Tokushima prefecture and mochigome flower from the Hokuriku region where the Ishikawa prefecture is located. The fine-grained Wasanbon sugar melts in your mouth, and you will surely be amazed by its simple yet satisfying sweet.
Fumuro Chaya
At Fumuro Chaya, you can enjoy their unique Japanese dessert, shiratama namabu, a sticky mochi ball made with fresh wheat gluten. Namabu gives the texture its extra stickiness while it is less tender than shiratama, and you will be addicted to that very texture you probably have never experienced.
The most classic menu comes with sweet soy sauce (mitarashi), roasted soybean powder (kinako), and red bean paste with skins (tsubuan) for a dipping. As is the case with any other sticky desserts, it is very filling so you should make sure you have an empty stomach!
Matcha - the king of Japanese tea that pairs well with Japanese confectionary
I know that especially in the Western countries, Matcha is commonly served with a fair amount of milk. Though it tastes irresistibly good, it is more common to pair matcha without any milk when we have traditional Japanese desserts.
This can be an acquired taste, though. From my personal experience, I used to avoid any products that contain matcha due to its bitterness until I became 20 or so. Then I slowly came to look for matcha products and then eventually started to enjoy the rich aroma of matcha without having to have it with milk or sugar.
As such, it might take some time for you to get used to the taste. I know a friend who mockingly says matcha is grass tea because of its strong flavor that comes from young leaves, and I get why she says so. However, do give it a try and particularly with traditional Japanese sweets that tend to contain a high amount of sugar, matcha is the best match!
Are you curious to know more about Japanese tea? Our Ultimate Guide to Japanese Tea explains various types of Japanese tea that is not limited to matcha.
Conclusion
Now that you know the basics of traditional Japanese confectionary, it is a good time to actually try one of those Japanese desserts I listed here and find your favorite ones! Last but not least, traditional Japanese sweets are usually healthier than the Western sweets, because of its much lesser proportion of fat.
That said, for those who have a sweet tooth yet are concerned about consuming sweets, the traditional Japanese desserts are the better option as an occasional treat. Its possibility is so wide that honestly it cannot be covered in one article. As such, while you are in Japan, enjoy unique Japanese desserts as much as possible!
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