*Wagashi* are traditional Japanese sweets. Many *wagashi* are made with [mochi](https://www.masterclass.com/articles/mochi-recipe) (pounded glutinous rice), *dango* (rice flour dumplings), or azuki beans (sweet red or white beans). The term *wagashi* originated in the nineteenth century to distinguish traditional Japanese confections, many which have existed since prehistory, from *yōgashi*—treats with a Western influence.
Instead of shape or ingredient, *wagashi* are often categorized by whether they are “fresh” or “dry.” There are three types of *wagashi* based on moisture content:

1. __*Namagashi*__: Namagashi, or fresh *wagashi*, have a moisture content of 30 percent or more and are best eaten soon after they are made. Examples of *namagashi* include *ohagi*, [*daifuku*](https://www.masterclass.com/articles/daifuku-recipe), sakura mochi, warabi mochi, *joyo manju*, *dorayaki*, *yokan*, and various types of *dango*.
2. __*Han-namagashi*__: *Han-namagashi* means “half fresh,” and these *wagashi* fall somewhere in between being gooey and dry. An example is *monaka*, which consists of both dry and wet ingredients—wafer-like rice cakes and bean paste.
3. __*Higashi*__: *Higashi* are “dry” *wagashi* containing less than 10 percent water, such as *rakugan*.
*Wagashi* come in various shapes and often feature intricate decorations that reflect the season. Many varieties of *wagashi* are unique to a particular region or specialty *wagashi* shop. Some of the most popular varieties include:

1. __*Daifuku*__: *Daifuku* are sweet dumplings featuring a *gyūhi* (soft mochi) wrapper.
2. __Warabi mochi__: [Warabi mochi](https://www.masterclass.com/articles/warabi-mochi-recipe) are jelly-like confections made from bracken root starch and dusted with *kinako* (soybean flour).
3. __*Kibi dango*__: *[Kibi dango](https://www.masterclass.com/articles/kibi-dango-recipe)* are sweet millet flour dumplings. 
4. __*Mitarashi dango*__: *Mitarashi dango* are skewered rice flour dumplings glazed with sweetened soy sauce.
5. __*Ohagi*__: *Ohagi*, also known as *botamochi*, are mochi coated in anko ([red bean paste](https://www.masterclass.com/articles/red-bean-paste-guide)).
6. __Sakura mochi__: This mochi is dyed cherry-blossom pink and wrapped in a cherry leaf.
7. __*Yokan*__: *Yokan* is a jelly-like *wagashi* made with *kanten* (Japanese agar). 
8. __*Dorayaki*__: [*Dorayaki*](https://www.masterclass.com/articles/dorayaki-recipe) consists of two pancake-like castella cakes sandwiched around red bean paste.
9. __*Joyu manju*__: *Joyu manju* are teamed cakes made with yam flour.
10. __*Nerikiri*__: *Nerikiri*, also known as *jo-namagashi*, is made from bean paste kneaded with rice flour and molded into interesting shapes. *Nerikiri* is often served as part of japanese tea ceremonies.
11. __*Monaka*__: *Monaka* consists of red bean paste sandwiched between rice wafers, often shaped to resemble the moon.
12. __*Rakugan*__: *Rakugan* is a type of *higashi* made with rice flour, sugar, and just enough water to form a thick paste perfect for intricate molds.
13. __*Taiyaki*__: *Taiyaki* are grilled, fish-shaped cakes made with wheat flour. A popular street food, *taiyaki* can be filled with red bean paste or even ice cream.
14. __*Yatsuhashi*__: Made from cinnamon-flavored rice dough, this *wagashi* can be dried, steamed, or filled with red bean paste.
15. __*Zenzai*__: This [sweet red bean soup](https://www.masterclass.com/articles/red-bean-paste-guide) is typically served with a toasted rice cake.
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Traditional Japanese confections are perfect for tea ceremonies, seasonal holidays, and everyday treats.

Traditional Japanese confections are perfect for tea ceremonies, seasonal holidays, and everyday treats.

Wagashi Guide: 15 Types of Japanese Sweets

Wagashi are traditional Japanese sweets. Many wagashi are made with <a href='https://www.masterclass.com/articles/mochi-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/mochi-recipe","linkCopy":"mochi","category":null}'>mochi</a> (pounded glutinous rice), dango (rice flour dumplings), or azuki beans (sweet red or white beans). The term wagashi originated in the nineteenth century to distinguish traditional Japanese confections, many which have existed since prehistory, from yōgashi—treats with a Western influence.

What Are Wagashi? 

Instead of shape or ingredient, wagashi are often categorized by whether they are “fresh” or “dry.” There are three types of wagashi based on moisture content:<ol class="mc-m-4"><li class="mc-my-4"> 1. Namagashi: Namagashi, or fresh wagashi, have a moisture content of 30 percent or more and are best eaten soon after they are made. Examples of namagashi include ohagi, <a href='https://www.masterclass.com/articles/daifuku-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/daifuku-recipe","linkCopy":"\u003cem class=\"mc-text--italic\"\u003edaifuku\u003c/em\u003e","category":null}'>daifuku</a>, sakura mochi, warabi mochi, joyo manju, dorayaki, yokan, and various types of dango. </li><li class="mc-my-4"> 2. Han-namagashi: Han-namagashi means “half fresh,” and these wagashi fall somewhere in between being gooey and dry. An example is monaka, which consists of both dry and wet ingredients—wafer-like rice cakes and bean paste. </li><li class="mc-my-4"> 3. Higashi: Higashi are “dry” wagashi containing less than 10 percent water, such as rakugan. </li></ol>

3 Types of Wagashi

Wagashi come in various shapes and often feature intricate decorations that reflect the season. Many varieties of wagashi are unique to a particular region or specialty wagashi shop. Some of the most popular varieties include:<ol class="mc-m-4"><li class="mc-my-4"> 1. Daifuku: Daifuku are sweet dumplings featuring a gyūhi (soft mochi) wrapper. </li><li class="mc-my-4"> 2. Warabi mochi: <a href='https://www.masterclass.com/articles/warabi-mochi-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/warabi-mochi-recipe","linkCopy":"Warabi mochi","category":null}'>Warabi mochi</a> are jelly-like confections made from bracken root starch and dusted with kinako (soybean flour). </li><li class="mc-my-4"> 3. Kibi dango: <a href='https://www.masterclass.com/articles/kibi-dango-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/kibi-dango-recipe","linkCopy":"Kibi dango","category":null}'>Kibi dango</a> are sweet millet flour dumplings. </li><li class="mc-my-4"> 4. Mitarashi dango: Mitarashi dango are skewered rice flour dumplings glazed with sweetened soy sauce. </li><li class="mc-my-4"> 5. Ohagi: Ohagi, also known as botamochi, are mochi coated in anko (<a href='https://www.masterclass.com/articles/red-bean-paste-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/red-bean-paste-guide","linkCopy":"red bean paste","category":null}'>red bean paste</a>). </li><li class="mc-my-4"> 6. Sakura mochi: This mochi is dyed cherry-blossom pink and wrapped in a cherry leaf. </li><li class="mc-my-4"> 7. Yokan: Yokan is a jelly-like wagashi made with kanten (Japanese agar). </li><li class="mc-my-4"> 8. Dorayaki: <a href='https://www.masterclass.com/articles/dorayaki-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dorayaki-recipe","linkCopy":"\u003cem class=\"mc-text--italic\"\u003eDorayaki\u003c/em\u003e","category":null}'>Dorayaki</a> consists of two pancake-like castella cakes sandwiched around red bean paste. </li><li class="mc-my-4"> 9. Joyu manju: Joyu manju are teamed cakes made with yam flour. </li><li class="mc-my-4"> 10. Nerikiri: Nerikiri, also known as jo-namagashi, is made from bean paste kneaded with rice flour and molded into interesting shapes. Nerikiri is often served as part of japanese tea ceremonies. </li><li class="mc-my-4"> 11. Monaka: Monaka consists of red bean paste sandwiched between rice wafers, often shaped to resemble the moon. </li><li class="mc-my-4"> 12. Rakugan: Rakugan is a type of higashi made with rice flour, sugar, and just enough water to form a thick paste perfect for intricate molds. </li><li class="mc-my-4"> 13. Taiyaki: Taiyaki are grilled, fish-shaped cakes made with wheat flour. A popular street food, taiyaki can be filled with red bean paste or even ice cream. </li><li class="mc-my-4"> 14. Yatsuhashi: Made from cinnamon-flavored rice dough, this wagashi can be dried, steamed, or filled with red bean paste. </li><li class="mc-my-4"> 15. Zenzai: This <a href='https://www.masterclass.com/articles/red-bean-paste-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/red-bean-paste-guide","linkCopy":"sweet red bean soup","category":null}'>sweet red bean soup</a> is typically served with a toasted rice cake. </li></ol>

15 Popular Wagashi

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Traditional Japanese confections are perfect for tea ceremonies, seasonal holidays, and everyday treats.

Traditional Japanese confections are perfect for tea ceremonies, seasonal holidays, and everyday treats.
