JAPANESE DESSERTS

1.Namagashi (生菓子)

Namagashi is the general term for sweets used in Japanese tea ceremony. Many contain sweetened bean paste inside the snacks. These shapes are very unique with the cute colorful ones.

 

2. Sakuramochi (桜餅)

Sweet pink mochi filled with red bean paste and covered with a cherry blossom leaf. Sakura mochi are eaten to celebrate girl's day in Japan every March 3rd.

3. Amanatto (甘納豆)

Amanattō (甘納豆) is a Japanese traditional dessert that is made of azuki or other beans, covered with sugar after simmering with sugar syrup and drying.

It was developed by Hosoda Yasubei during the Bunkyū years (1861–1863).He opened a wagashi store in Tokyo, which he named for his childhood name: Eitaro. This store continues to operate. The name was taken to amanattō after World War II.

4. . Kompeito (甘納豆)

 

Konpeitō is usually 5 to 10 mm in diameter and is produced by coating a sugar syrup over a core consisting of a grain of sugar. Each grain of the core sugar grows over the course of several days with the continued rotating, heating, and application of syrup, grows into a ball covered with tiny bulges. It usually takes 7-13 days to make kompeitō.

5. Suama (寿甘)

Suama (寿甘), a combination of the kanji for celebration "su" (寿) and sweet "ama" (甘) is a Jaapanese sweet made of non-glutinous rice flour, hot water, and sugar by its red food dye. It is dyed red, because red and white symbolize celebration in Japanese tradition. It is kneaded and then shaped by a sushi rolling mat, which gives the textured, slightly bumpy surface.

6. Wasanbon (和三盆)

 

Wasanbon are multicolored sugar candies. They're made of a very finely ground domestic sugar. Domestic products are far more expensive than imports. Domestic sugar might cost 10x the price of imported sugar. Domestic sugar is used to create special products such as Wasanbon.