Wagashi (???, wa-gashi) are traditional Japanese confections that are often served with tea, especially the types made of mochi, anko (azuki bean paste), and fruits. Wagashi are typically made from plant ingredients.
Video Wagashi
History
In Japan, the word for sweets, kashi (??), originally referred to fruits and nuts. After China learned how to produce sugar from India, they began trading it with Japan. The trade increased and sugar became a common household ingredient by the end of the Muromachi period. Influenced by the introduction of tea, China's confectionery, and dim sum, the creation of wagashi took off during the Edo period in Japan.
Maps Wagashi
Types
Classification
Wagashi are classified according to the production method and moisture content. Moisture content is very important, since it affects shelf life.
Characteristic
Wagashi typically takes a lot of work. It is usually named after poetry, historical events, or natural scenery.
Wagashi is well known for its delicateness and variety in appearance. This can reflect the delicacy culture of Japan.
Wagashi can be used as a great gift during festivals, and can also be daily treat for visiting guests. Different places have wagashi that are unique in flavor as their local specialty. Japanese people tend to take back home wagashi after business trips or personal trips.
Japanese people believe that the artistic characteristic of wagashi represents both a sense of the season when wagashi is made and a humble culture of Japan.
See also
- Chinese desserts - Chinese confections
- Hangwa - Korean confections
- List of Japanese desserts and sweets
- List of Japanese snacks
References
- Aoki, Naomi (October 2000). ?? ?????? Zusetsu wagashi no konjyaku. ??????? Tankosha Publishing Co., Ltd. ISBN 978-4-473-01762-8.
External links
- Japan Wagashi Association (in Japanese)
Source of article : Wikipedia
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