The Ultimate Guide To Wagashi: Discovering 64 Kinds Of Japanese Sweets!

Ever felt like taking a dive into the world of wagashi, or traditional Japanese sweets? In this article, we’ve got you covered because we’re going to cover all of the wagashi in Japan!

How Are Wagashi Classified?

In our previous article on wagashi, we talked about how wagashi can be classified into three main categories based on how they're preserved: Namagashi (fresh sweets), Han-namagashi (semi-perishable sweets), and Higashi (dried sweets). The classification depends on the moisture content, with Namagashi having over 30% moisture, Higashi with less than 10% moisture, and Han-namagashi falling in between. 

While some Wagashi, like rice crackers, are always in a specific category, others like Manju and Yokan can be in either Namagashi or Han-namagashi depending on how they're made. Additionally, there are further types within these classifications which can be even more overwhelming, but we are going to stick to classifying them based on their preservation methods.

Ready to dive into the world of wagashi? Let’s go! 

Namagashi (Fresh Sweets)

Namagashi or “fresh sweets” refers to Japanese wagashi that have a relatively high water content, typically 30% or more. These traditional sweets are often freshly made and enjoyed for their soft, moist texture. It is by far the biggest category of wagashi. 

1. Manju

Manju is one of the most popular and versatile Japanese sweets. The round, fluffy, moon-like appearance of manju might make it seem overly simple, but rest assured it is one of the most beloved wagashi. Manju is usually filled with anko (sweet red bean paste), but you can also find versions filled with shiroan (white bean paste) chestnut paste, and more. 

2. Yokan

Yokan is a sweet and delicious red bean jelly-like candy that became popular in the Edo period in Japan. Yokan is flat, rectangle-shaped and has a glossy surface giving it an “elegant” appearance. There are two versions, neri yokan and mizu yokan. The two are both made with red bean paste, sugar, water, and agar, but mizu yokan is made with a larger amount of water and a smaller amount of agar compared to neri yokan, giving it a smoother and fresher texture.

3. Nerikiri

Nerikiri is a richly designed Japanese confectionery made by adding ingredients such as gyuhi (a type of mochi made by mixing rice flour, and sugar starch syrup) and flour to a base of white bean paste and kneading it over and over again.

Nerikiri come in a variety of aesthetic shapes such as cherry blossoms, fireworks, rabbits, camellias, and plum blossoms, as well as animals, nature, landscapes, and characters.

4. Uiro

Uiro is a type of traditional steamed confectionery that is famous throughout Japan, including Tokyo, Nagoya, Yamaguchi, Tokushima, and Kyoto. It is generally made by steaming rice flour with sugar, water and red bean paste. and is appealing for its gentle and elegant sweetness, chewy texture, and pleasant flavor.

Uiro is a Japanese sweet that may seem established at first glance, but setting a standard for it can be challenging. Shiro Uiro, made with rice flour, and Kuro Uiro, sweetened with brown sugar, are very famous. Additionally, there are variations made with matcha, hoshigaki dried persimmons, yuzu, and more. The variety of flavors is endless!

5. Imagawayaki

Imagawayaki is a wagashi consisting of a flour-based batter that is filled with red bean paste and is then baked. You can also find Imagawayaki filled with different fillings such as custard cream, chocolate, whipped cream, cheese, and jam. Imagawayaki has a simple, rustic appearance with its cylindrical shape and dense, satiating filling. 

6. Karukan

Karukan is a specialty Japanese sweet from Kagoshima, made by steaming grated yam with ingredients such as joshinko, karukanko (another type of glutinous rice flour), sugar, and egg white.

Karukan comes in two shapes: a rectangular shape, similar to yokan and a round shape like manju. The rectangular shape Karukan is not filled with anything and comes plain, but the round one is usually filled with red bean paste. Round Karukan is also usually white, but is also sometimes dyed pink or green.

7. Taiyaki

We have a dedicated article and recipe for this sweet treat. Taiyaki is essentially a fish-shaped (particularly sea bream-shaped) version of Imagawayaki. Part of the fun of taiyaki is thinking about whether to eat it from the head or from the tail.

8. Kintsuba

Kintsuba is a popular Japanese confectionery in the baked wagashi category. Made with grain bean paste, flour, and agar, it's simple yet delicious. The sides are grilled to finish, resulting in a rough and rugged appearance. The smooth texture of the bean paste combined with its fresh flavor creates an exquisite harmony, offering a direct taste of red beans that often introduces many to the flavor. While resembling yokan, kintsuba lacks its shine.

9. Mochi

Mochi, while a versatile Japanese ingredient, is also a general term for sweets. Mochi is made by pounding or kneading rice or rice flour. As you will see below, mochi sweets come up in a variety of styles and flavors in the world of wagashi.

10. Dango

Dango is a type of wagashi that is often enjoyed as a snack or dessert. It is made from mochiko, a type of rice flour, and is typically molded into small ball-shaped or cylindrical dumplings that are usually served on skewers. Dango comes in various flavors and colors, and it has a soft, chewy texture. As you’ll see below, there are quite a few kinds of dango.

11. Hanami Dango

Hanami dango are colorful dango usually served during cherry blossom season. The dumplings are made in spring colors of pink, white, and green and are a popular item sold at cherry blossom festivals. They make for the ultimate hanami treat, and can easily be made at home too. If you'd like to try hanami dango, then you've got to try our hanami dango recipe! 

12. Tsukimi Dango

Tsukimi Dango is made of mochi-type round-shaped dumplings. Japanese people offer this Tsukimi Dango to the gods to show that they are grateful for the harvest and fruitfulness as the Otsukimi event is just around the harvest season. It is said that this custom was established in the Edo period. To make tsukimi dango even more delicious, it is usually served with “mitarashi sauce” which is a sweet and syrup-y soy-based sauce.

13. Daifuku

Daifuku is a classic mochi-type wagashi that boasts simplicity and versatility. Made simply of rice flour, red beans, sugar, and starch syrup, it features a comforting round shape. Traditional versions like Mame (bean) Daifuku are cherished by many, while modern varieties offer flavors like strawberries, chocolate, and cream cheese. With its classic red bean paste and chewy mochi, daifuku satisfies any sweet tooth craving!

14. Ichigo Daifuku

Ichigo Daifuku, or strawberry daifuku is a Japanese sweet filled with red bean paste and strawberries wrapped in soft mochi. Its simple appearance hides a delightful surprise: a bright red strawberry inside! (or on top). With the sweet red bean paste and the tangy aroma of strawberries, it offers a blissful blend of flavors.

15. Minazuki

Minazuki is a wagashi that comes from Kyoto. It’s made by placing azuki beans and honey on top of Uirou dough. While it boasts a stylish design reminiscent of a shortcake, the ice symbolizes heat protection, and the red bean represents warding off bad luck.

16. Kimishigure 

Kimishigure is a traditional Japanese sweet made by blending white bean paste with egg yolk, joshinko flour, and joyo flour (another kind of glutinous rice flour) to form a dough, which is then wrapped around the bean paste and steamed.

Its most notable feature is the "crack pattern" that forms on the surface during steaming. This striking yet elegant design resembles the shigure,  a meteorological phenomenon in Japan characterized by a light rain or drizzle that falls during early winter, earning it the names "yolk shigure" or "yellow shigure."

17. Kuri Kinton

Kuri Kinton is a Gifu specialty sweet made with simple ingredients such as chestnuts, sugar, and sometimes even sweet potato. 

Kuri Kinton boasts an exquisite taste, with a delightful chestnut aroma and a harmonious blend of sweetness and umami flavors. Its simple recipe allows the natural richness of chestnuts to shine through, offering a truly indulgent treat. While commonly enjoyed as a sweet in Gifu, other parts of Japan also enjoy Kuri Kinton in their Osechi, a traditional Japanese cuisine eaten during New Years. 

18. Tsuyabukusa

Tsuyabukusa is a wagashi made by mixing flour, eggs, sugar, water, and a leavening agent into a dough, wrapping it in red bean paste, and baking it. Its unique design, created using the "reverse kneading method," features countless air bubbles on the surface. 

Unlike typical Japanese sweets recipes, Tsuyabukusa mixes flour first to release gluten before adding eggs and sugar, giving it a unique texture.

19. Chimaki

Chimaki is a mochi sweet that’s shaped into triangles or cones, and wrapped in bamboo leaves. It looks similar to Kashiwa Mochi, but its distinct feature of chimaki is its use of bamboo leaves, enhancing its natural appeal. With the scent of bamboo leaves, chewy mochi texture, and sweet bean paste filling, chimaki offers a delightful taste experience. Regional variations result in a variety of flavors and recipes, including differences in the types of leaves used.

20. Hishi Mochi

Hishi Mochi is a mochi sweet enjoyed during Hinamatsuri (Doll's Festival) on March 3rd.

Made from glutinous rice flour, mixed with sugar and salt, the dough is divided into three parts, each dyed a different color, then steamed, layered, and cut into diamond shapes.

While its flavor and texture resemble regular mochi, its unique appearance stands out with an abstract diamond design in tricolor (red, white, and green), symbolizing the arrival of spring: melting snow (white), budding greenery, and blooming cherry blossoms (red).

21. Kuzu Mochi

Kuzu Mochi is a wagashi made from steamed arrowroot or fermented wheat starch, water, and sugar. It has a jelly-like appearance and soft texture, often served with kinako soybean flour and kuromitsu brown sugar syrup.

Known as "Kusumochi" in the Kanto region and "Kuzumochi" in the Kansai region, it shares similarities but differs slightly in ingredients, appearance, and texture. While traditionally almost colorless and transparent like crystal, arrowroot starch's rarity has led to substitutes like potato or sweet potato starch being used.

22. Kashiwa Mochi

Kashiwa Mochi is a mochi wagashi made by kneading rice flour with water, wrapping it in a dumpling-like dough, sandwiching it between oak leaves, and steaming it. It looks similar to Chimaki.

Kashiwa Mochi’s most distinctive feature is the kashiwa (oak) leaf wrapped around the mochi. Peeling off the leaves releases a faint sweet aroma, enhancing the mochi's flavor with a unique sensation derived from kashiwa leaves.

23. Uguisu Mochi

Uguisu mochi features red bean paste wrapped in mochi, shaped like a Japanese warbler (a type of bird), and dusted with green soybean flour.

Inspired by the warbler, it embodies the bird's colors, evoking a seasonal feel alongside sakura mochi. Its taste is elegant, with the chewiness of mochi complemented by the unique sweetness and texture of green soybean flour.

24. Iga Mochi

Iga Mochi is a kind of mochi filled with red bean paste, wrapped in mochi dough, adorned with dyed rice grains, and steamed. Found across Japan, it's prized for its round shape, chewy texture, sweet red bean filling, and natural flavor. While typically made with glutinous rice, the method of sprinkling rice grains varies by region.

25. Abekawa Mochi

Abekawa mochi, a specialty from Shizuoka, is made by sprinkling freshly made mochi with sweetened kinako and wrapping it in red bean paste. Originally, only kinako was used, but now it's common to add red bean paste. Its simple appearance belies the beauty of kinako, giving the confection a unique aura.

26. Inonoko Mochi

Inonoko mochi is a traditional Japanese sweet traditionally eaten in November on the “first boar day” (October in the lunar calendar). Made by mixing grains with gyuhi, it's shaped like a baby boar with a linear branding iron pressed onto the back.

27. Hanabira Mochi

Hanabira mochi, a Kyoto specialty, features gyuhi dough topped with miso paste and burdock, folded into a half-moon shape. It's a seasonal favorite, especially during New Year celebrations. Made with gyuhi dough, miso paste, pink bean paste, and candied burdock, it's shaped into a half-moon after spreading the fillings on thinly rolled dough. The result is an elegant and charming treat with beautiful petals and a glossy pink hue, evoking a luxurious atmosphere.

28. Yomogi Mochi

Yomogi mochi, a seasonal treat, is made by kneading rice flour or glutinous rice with sugar, water, and mugwort leaves. Enjoyed during spring events like Hanami, it's typically filled with red bean paste or sprinkled with soybean flour. The aroma of mugwort dominates the taste, enhancing the sweetness and flavor of the filling and rice cake texture.

29. Sakura Mochi 

Sakura Mochi, a spring wagashi, features pickled sakura leaves wrapped around mochi, evoking the theme of cherry blossoms. Traditionally, it includes red bean paste encased in mochi dough, offering a delightful blend of sweetness and chewiness. The salted sakura leaves also enhance the flavor with their unique aroma.

There are two main styles of sakura mochi: Kanto and Kansai. Kanto-style sakura mochi uses wheat or shiratama flour dough filled with red bean paste and shaped into a crepe-like form. In contrast, Kansai-style sakura mochi wraps bean paste in dough made from Domyoji flour, resembling Ohagi (another type of wagashi that we’ll cover in a bit). Both styles of sakura mochi offer a unique presentation and texture, with Kanto featuring a light and airy dough and Kansai showcasing a more traditional mochi appearance.

30. Warabimochi

Warabimochi, a delightful early spring confectionery, is crafted from warabiko (bracken flour), water, and sugar, kneaded and heated into a smooth dough. Its allure lies in its plump, translucent appearance and chewy texture. While kinako is the conventional topping for warabimochi, matcha warabimochi is also popular. Warabimochi is typically drizzled with brown sugar syrup to add another layer of sweetness. 

31. Doyo Mochi

 
Doyo mochi is a seasonal Japanese sweet traditionally enjoyed on Doyo no Ushi, the Day of the Ox (a lunar calendar holiday that falls during midsummer). Made with simple ingredients like glutinous rice, red bean paste, and water, it's wrapped in a manner similar to Ohagi or Botamochi. Despite its rustic, round appearance, the soft, chewy texture of the mochi combined with the rich flavor of the red bean paste offers an exquisite taste experience.

32. Tsubai Mochi (Camellia Mochi)

Tsubai Mochi is a classic kind of mochi filled with red bean paste and wrapped in tsubaki (camellia leaves). It's enjoyed during winter to early spring when camellias bloom. Made with Domyoji rice flour, sugar, and salt, it offers a unique chewy texture and rich flavor. The defining touch is the Tsubaki leaves, known for their thickness and glossy surface, lending a distinctive charm to this ancient treat.

33. Tokoroten

Tokoroten is a unique wagashi made from a seaweed called Amakusa. To make it, you boil the seaweed until it's mushy, then cool and shape it into noodles. Unlike agar, another seaweed-based food, tokoroten keeps the seaweed's water, giving it a stronger seaweed taste. It looks clear and fancy, but its color can change depending on the seaweed type and drying time.

In the Kanto region, Tokoroten is eaten with a base of nibai soy sauce (vinegar soy sauce) and garnished with ginger, Japanese mustard (karashi), green onions, and seaweed. In Kansai, it is characterized by being seasoned with sugar and brown sugar syrup and eaten as a dessert. Due to the way this food is eaten in Kansai, Tokoroten has been included in the wagashi category. 

34. Akoya (Pearl Oyster)

Akoya is a traditional Japanese sweet inspired by the Akoya oyster's mother-of-pearl. Its intricate design mimics the Akoya shell's natural beauty. While typically topped with red bean paste, the dough can be dyed in various colors, offering endless possibilities for variation.

35. Anmitsu

Anmitsu is a popular Japanese sweet consisting of agar jelly cubes, and red bean paste, topped with brown or white sugar syrup and served with fruits like peaches and mandarin oranges. Its colorful presentation resembles a festive salad, offering a lively and vibrant contrast to traditional Japanese sweets. Anmitsu is especially popular during the summer months, and you can even find variations topped with ice cream or whipped cream in Japan.

36. Suama

Suama is a simple Japanese sweet made from joshinko (non-glutinous rice flour) and sugar, steamed with water, kneaded, and shaped into kamaboko (fish cake) or crane shapes. It has a chewy texture with a subtle sweetness and an elegant taste. The name "Suama" reflects its lightly sweet flavor. This wagashi is typically colored light pink or green to reflect the nature of spring.

37. Zenzai

Zenzai is basically like a sweetened red bean soup made primarily from azuki beans, along with ingredients like mochi or shiratama dango, sugar, and salt. The preparation involves boiling the beans with sugar and salt, then topping it with toasted mochi or chewy shiratama dango. A key step is repeated boiling to refine the flavor. Zenzai is known for its filling nature, allowing the rich flavor of azuki beans to stand out.

38. Castella

Castella is a type of cake originating from Spain but introduced by Portuguese missionaries to Japan. Made with simple ingredients like flour, sugar, and eggs, it's baked to a fluffy texture resembling sponge cake. Despite its appearance as a Western confection, its higher egg and sugar, as well as the use of mirin gives it a distinctly “Japanese taste”. Castella's moistness, attributed to its high sugar content, sets it apart from traditional sponge cakes, making it a unique blend of Japanese and Western culinary influences.

39. Dorayaki

Dorayaki is a Japanese sweet, often referred to as a "Japanese pancake sandwich," with red bean paste sandwiched between two pancake-like sponge dough pieces. Its taste, aroma, and appearance make it a popular snack, commonly enjoyed with green tea. The basic method of making dorayaki involves mixing equal amounts of flour, eggs, and sugar, lightly grilling the batter until fluffy, and sandwiching red bean paste between two pieces. Dorayaki is highly customizable, allowing for various flavors and fillings. Common types include matcha dorayaki and pudding dorayaki.

40. Ohagi

Ohagi is a traditional Japanese sweet made from a mixture of sticky rice and non-glutinous rice. The rice is cooked until half-finished, shaped into balls, and coated with either red bean paste or kinako (soybean flour). Despite its simple ingredients and appearance, Ohagi offers a pleasant combination of sweetness, chewy texture, and rich flavor, allowing for a comforting experience.

41. Wakayu

Wakayu is a summer seasonal Japanese sweet known for its association with sweetfish and the spirit of summer. Comprised of the words “waka” (young) and “ayu” (sweet fish),  it consists of a fluffy castella-like dough and is usually filled with red or white bean paste. Wagyu resembles young sweetfish swimming in clear mountain streams and is particularly popular in Kyoto and Gifu prefectures.

42. Himuro Manju

Himuro manju is a seasonal Japanese sweet from Ishikawa Prefecture, enjoyed annually on July 1st during the Himuro no Hi event in Kanazawa. 

There are two types: barley manju and sake manju. Barley manju was the original, later joined by sake manju as the mainstream choice. Barley manju is a traditional version made with wheat flour dough and red bean paste, suitable for all ages. Sake manju, fermented with alcohol, offers a rich flavor and fluffy texture. Both variations contain red bean paste. Himuro manju's distinctive appearance features pale pastel colors—white symbolizing cleanliness, red for warding off evil, and green for health

Han-Namagashi

Han-Namagashi, or "half-fresh sweets" refers to a category of Wagashi that has a moderate moisture content, typically ranging from 10% to 30%. These sweets have a balance between the moistness of namagashi and the dryness of higashi.

43. Kiri Sansho

Kiri Sansho is a mochi-type confectionery from Tsuruoka, Yamagata Prefecture, made with the specialty spice sansho. Traditionally enjoyed as a lucky treat during December and New Year, it's prepared by mixing Joshinko with Japanese sansho pepper juice or powder and sugar, then steamed and pounded into thin strips. 

Kiri Sansho typically has a thick rectangular shape and comes in standard colors like white and pink, with variations like brown (made with brown sugar), matcha green, and yellow. Central to its flavor is the unique sensation of sansho pepper, which spreads through the mouth upon biting and creating a numbing-like sensation similar to Sichuan pepper.

44. Kangori

Kangori is a han-namagashi that is quite famous in Nagoya. Made by boiling agar and sugar together, kneading, coloring, patterning, and drying the mixture, Kangori boasts a cute and gorgeous appearance with diverse shapes and pastel colors. 

Enjoyed cold, Kangori offers a crispy exterior and moist interior, with a texture contrast that complements its strong sweetness, leaving a refined aftertaste. Kangori comes in various flavors, including agar-based and sugar-based options with added azuki beans, as well as fruit flavors like lemon and strawberry, ginger, and matcha. It is a must-try wagashi when you visit Nagoya.

45. Chatsu

Chatsu is a Japanese confectionery made of red bean paste wrapped in dough made from egg whites, sugar, matcha, and wheat flour, then baked. It's known for its simple yet appealing appearance, often adorned with burnt marks and tea leaves. Chatsu offers a harmonious flavor experience, with a crispy dough texture complementing the sweet bean paste and fragrant matcha aroma. Chatsu is particularly popular in Kyoto. 

46. Ishigoromo

Ishigoromo is a wagashi consisting of red bean paste coated in a layer of sugar syrup. It goes by different names across regions, with some referring to it as “Sekii” or “Shoro”. The distinctive feature of Ishigoromo is its sugar coating, giving it an elegant appearance resembling stones.

47. Momoyama

Momoyama is a sweet baked in the oven, crafted by combining simple ingredients like white bean paste, egg yolk, and sugar. Its appeal lies in the harmonious blend of egg yolk flavor, fragrant surface, and moist texture of the white bean paste. While traditionally Momoyama was not filled with anything, modern variations often include sweet bean paste fillings, adding depth to its soft and flavorful profile.

48. Suhama 

Suhama is a Kyoto specialty Japanese sweet known for its simplicity and unique shape. Made from a blend of soybean flour, sugar, and starch syrup, it offers a classic taste experience with fragrant aromas and chewy textures.

49. Kanoko

Kanoko is a fancy Japanese sweet made with soft gyuhi or yokan wrapped in sweet red bean paste, topped with honey-soaked red beans, and covered with a jelly-like agar. Kanoko does not require any cooking, which allows for clear visualization of each ingredient used in the sweet. Even though Kanoko looks quite simple, it has lots of different flavors and textures: soft gyuhi, sweet bean paste, tasty red beans, and smooth agar.

50. Amanatto

Amanatto is a unique type of wagashi because it mainly consists of beans. Amanatto is made by boiling beans in water and soaking them in sugar syrup. Amanatto can be made in combination with a variety of beans, including azuki beans, kidney beans, and peas, each with its own color. Amanatto comes in two variations - either sprinkled with sugar or plain. Despite its simple appearance, amanatto is rich in nutrients like vitamins, minerals, and protein.

51. Yubeshi

Yubeshi is a Japanese sweet made with yuzu, a citrus fruit. It comes in two flavors: yuzu and walnut. The way it's made and the ingredients used depend on where it's from. Yuzu-based yubeshi is common in western Japan, while walnut-based versions are more popular in Tohoku and Kanto regions. 

52. Monaka

Monaka is a traditional Japanese sweet with a crispy outer layer and a filling like red bean paste inside. 

Made from ingredients like glutinous rice and red beans, Monaka offers a blend of elegant sweetness and a pleasant aroma. Monaka can also be filled with other unique fillings such as white bean paste or matcha bean paste. Chewing Monaka involves both the filling and the crispy skin, providing a longer-lasting sweetness.

53. Fuku Ume (Lucky Plum)

Fuku ume is a traditional Japanese sweet from Kanazawa City, known for its association with good luck. It consists of a plum flower-shaped Monaka shell filled with starch syrup and red bean paste, coated with sugar and sprinkles to create an elegant appearance resembling snow on plum blossoms. 

While its taste is similar to regular Monaka, with a sweet, crispy texture and rich red bean paste filling, Fuku ume is often enjoyed during the New Year as a symbol of luck, but it's also popular for personal consumption or gifting.

Higashi (Dried Sweets)

Higashi or “dried sweets” are wagashi that have a low moisture content, typically less than 10%. These Japanese sweets are often dried or hardened and have a crunchy texture. 

54. Chitose Ame

Chitose Ame is a traditional Japanese dried candy made from sugar and starch syrup, shaped into stick-like forms. It's a symbol of growth and health for children, often enjoyed during Shichi-Go-San celebrations (a festival for children). 

Chitose Ame is known for its cute design and variety of flavors, it offers a light, subtle sweetness and comes in various color combinations. Despite its fragile nature, resembling a child's candy, it signifies growth potential and is cherished for its delicate appearance and taste.

55. Aruheito (Sugar Candy)

Ariheito is a confectionery originating from Portugal, now made in Japan. It's made by boiling starch syrup and sugar, forming colorful and intricate designs. These sugar candies resemble accessories and come in various shapes and colors, offering a delightful visual and flavorful experience. They have a crunchy texture with a mildly sweet taste and are available in flavors like matcha and strawberry, appealing to both the eyes and taste buds.

56. Kenpi

Kenpi is a traditional sweet from Kochi Prefecture, made with just flour, sugar, eggs, and water. It's made into a thin dough and is then cut into strips, and baked until hardened. Despite its initial hard texture, it melts in the mouth, offering a rich aroma. There is also a version of Kenpi called Imo Kenpi which is made with sweet potatoes.

57. Karinto

Karinto is a traditional Japanese candy made by frying dough in oil, then sprinkling it with brown or white sugar. Its gentle sweetness, crunchy texture, and charming appearance make it a popular treat. While it's easy to overindulge due to its deliciousness, Karinto is beloved by people of all ages in Japan.

58. Arare/Okaki

Arare and Okaki are traditional Japanese dried sweets made from glutinous rice, enjoyed for their long history and variety of flavors. They are shaped into small pieces, roasted over fire, and seasoned in various flavors like salty, soy sauce, miso, kombu, seaweed, shrimp, or plum shiso. Arare are cut into smaller pieces while okaki are larger, but both have a soft texture despite their hard appearance. These treats are not only delicious but they also provide a satisfying crunch.

59. Okoshi

Okoshi is a traditional Japanese dried confectionery made primarily from rice, sugar, and starch syrup. It comes in various shapes and flavors, with options ranging from rich to lighter sweetness. Despite its hard texture, softer varieties exist, and it's widely available across Japan, offering a chance to explore different regional specialties.

60. Rakugan

Rakugan is a traditional dried confectionery, known for its intricate designs and elegant sweetness. Made through a molding process called "uchimono," it blends ingredients like sugar, rice flour, and water to create a refined taste and texture. Its ornate patterns, often depicting seasonal motifs, add to its allure, making it popular for celebrations and tea ceremonies.

61. Senbei

Senbei, a type of rice cracker with a hard texture. These crackers come in various shapes, from round to triangular, and are made from either rice or wheat flour. Rice senbei are typically seasoned with salt or soy sauce, offering a savory crunch, while wheat flour senbei tend to have a subtle sweetness. Despite their simplicity, senbei boast a long shelf life and versatility, making them a popular snack choice.

62. Konpeito

Konpeito is a traditional Japanese sweet known for its simple sweetness and colorful appearance. It's made by gradually adding sugar syrup to granulated sugar in a rotating pot, forming small spherical candies with unique protrusions. These colorful candies come in various hues, from primary colors to pastels, adding to their visual appeal. Konpeito has a classic sugary taste, however some artisans decide to add unique flavors to their konpeito such as matcha, yuzu, and more. 

63. Boro

Boro, a famous Japanese confectionery from Saga and Kyoto, has been around since the 16th century. It is made by combining flour, eggs, sugar, and honey and has three main types: Saga no Maru boro, Tamago boro, and Soba boro. The most famous out of the three is soba boro, which is a Kyoto specialty. Soba boro features buckwheat flour and has a unique texture and aroma.

64. Shiogama

Shiogama is a higashi that comes from Shiogama City, Miyagi Prefecture. Shiogama is made by blending ground flour, salt, sugar, and yukari (dried red shiso powder) and pressing the mixture into wooden molds.

While shapes vary from abstract to nature-inspired, all are beautifully crafted. Shiogama offers diverse flavors like azuki bean paste, shiso, sesame, matcha, soybean flour, and kneaded candy. Legend claims it's a sacred sweet passed down from the gods, cherished for its molding precision and creative flavor variations.

So there you have it. A complete list of all the wagashi in Japan. Have you tried any of the wagashi on this list? If not, which one(s) would you like to try first? Let us know in the comments below.