Type of Ame
Kompeito
Kompeito is a small spherical Japanese confectionery with an uneven surface (angular shape). It is made from a single grain of granulated sugar as a core, which is then covered with syrup and allowed to grow in size. It takes two weeks (14 days) to make a 1.5 cm-diameter piece of kompeito, making it a very time-consuming process.
Bekko Ame
Bekko-ame is a candy made from only sugar and starch syrup. It is named after its dark yellow, transparent color and texture, which resembles the processed shell of a sea turtle, Bekko.
Bekko candy has long been sold at festivals and other stalls.
Higashi
Higashi is a general term for low-moisture Japanese confections made of hardened flour and sugar. Generally, higashi contains less than 10 percent water, and unlike fresh confections, it can be stored for a long time.
Typical examples of dried confections are rakugan (see photo above), kompeito, sembei, and yatsuhashi.
Hakka Candy
Hakka candy is made from mint (mentha harb). It is characterized by its cool, refreshing sweetness and is said to relieve nasal congestion and sore throats.
Hakka (mentha harb) is one of the varieties of mint, and refers to the Japanese species that grows wild in Japan.
Kohaku-tō
Kohaku-tō is a traditional Japanese confectionery made by boiling down sugar and agar. It is also called "eating jewelry" because of its transparency and beautiful coloring.
The outside is crispy and the inside is soft and pliable.
