Wagashi

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A selection of wagashi to be served during a Japanese tea ceremony.

Peach-shaped seioubos

Wagashi (Japanese: 和菓子) is a general term for traditional Japanese confectionery, especially the types made of mochi, red bean paste, and fruits that are served in the Japanese tea ceremony. Wagashi is typically made from all natural, plant based ingredients. The names used for wagashi commonly fit a formula—a natural beauty and a word from ancient literature.

The origin of Wagashi is unclear, but they may have existed for as long as people have lived in Japan. In an excavation of a Jomon-era archeological site, the carbonized remains of what appeared to be baked cookies made from chestnut powder were discovered.

Until sugar was introduced in 16th century, wagashi was sweetened with mizuame, suikazura, and fresh and dried fruits. Diaries and records from these and earlier times write about how treasured dried fruits like persimmons and wild raisins were. Even today, it is well known that the key level of sweetness wagashi must strive for is that of a dried persimmon fruit.

During the Edo period, the production of sugarcane in Okinawa became highly productive, and low quality brown sugar as well as heavily processed white sugar became widely available. A type of sugar, Wasanbon was perfected in this era and is still used exclusively to make wagashi. Wagashi was a popular gift between samurai, in significance much like a good wine. Wagashi is served as part of a Japanese tea ceremony, and serving a good seasonal wagashi shows one's educational background.