Wagashipedia
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Abekawa Mochi
Rice Cake with Soybean Flour
Abekawa Mochi is a soft rice cake covered with roasted soybean flour or sweet red bean paste. It's a traditional Japanese sweet from Shizuoka that people have loved for more than 50 years. It’s said that a famous samurai leader, Tokugawa Ieyasu, also enjoyed this treat.
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Kuzukiri
Arrowroot Starch Noodles
This refreshing summer dessert features clear, jelly-like noodles made from arrowroot starch. Each portion is packed in a bamboo-inspired tube.
The noodles have a smooth, slippery texture and a clean taste, making them perfect for cooling down on hot days. It's not just delicious—it's fun to prepare and beautiful to look at. -
Cities shine with winter illuminations!
December is a time of year-end preparations. Cities sparkle with illuminations, and Christmas is widely celebrated. On New Year's Eve, people listen to temple bells ringing, bidding farewell to the old year and welcoming the new one.
History of Wagashi
The history of wagashi, Japanese sweets, dates back to the Nara period (8th century). During this period, techniques and cultures from China and Korea were introduced, and early Japanese confections made with sugar and flour were produced in Japan. During the Heian period (AD 794 - 1185), court culture flourished and tea ceremonies and banquets became popular. This led to the creation of more exquisite and artistic wagashi. During the Kamakura period (AD 1185 - 1333), Buddhist-influenced vegetarian cuisine and vegetarian confections became widespread, and simple, seasonal ingredients were often utilized.
Type of Wagashi
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Producing area
大阪府 | Osaka
Osaka Prefecture, located in Japan's Kansai region, is a vibrant city known as a center of commerce and culture. Centered around Osaka City, the area features a unique blend of picturesque waterways and modern skyscrapers. Osaka is also renowned as a culinary haven, offering beloved local dishes such as takoyaki (octopus balls), okonomiyaki (savory pancakes), and kushikatsu (deep-fried skewers).
