Fresh Japanese Confections
Traditional confections became sweeter when tea ceremonies started in the Muromachi period. Black sugar was considered medicinal when it first arrived from China in the Nara period.
Whether these sweets are tailored to seasonal events and natural sceneries, or made exclusively when seasonal ingredients are available, only a country like Japan that has traditionally cherished the four seasons could serve such confections.
Containing very little fat, they actually make for great, healthy sweets.
Literally meaning “good luck,” daifuku is the thin mochi stuffed with sweet bean paste. Straweberry daifuku is also popular.
Tsubu-an (chunky azuki bean paste) dough set with kanten (Japanese agar) and wrapped in flour is mixed with water, then grilled.
A vernal Japanese confection, made from mochi kneaded with mugwort that’s filled with sweet bean paste and rolled up.
Dough made from ingredients such as glutinous rice flour, rice flour, and wheat flour that’s filled with sweet bean paste and steamed to serve.
Sweet bean jam filling sandwiched between wafers made from steaming and grilling glutinous rice powder.
A famous Japanese sweet from Kyoto made from rice-flour based dough kneaded with cinnamon and sugar and filled with sweet bean paste.
The Kanto (Eastern Japan) style uses starch from wheat flour, while the Kansai (Western Japan) uses kuzuko (kudzu starch).
A sweet bean paste ball decorated with colorful crumbled pieces of sweet bean paste varying throughout the sesasons.
Kanten (Japanese agar) added to cooked azuki beans that’s kneaded and heated, then poured into a mold to set firm.
White bean paste or chestnut paste filling wrapped and coated with egg yolk for a glossy finish.
A baked sweet made form whipped eggs, sugar, flour, and milk that was brought to Japan from Portugal.
A fresh sweet made from kneading gyuhi (soft mocha) in sweet white bean paste that uses color to express the seasons.