Best Wagashi

Yōkan is a firm Japanese confection made from red bean paste, agar, and sugar, first brought to Japan from China as a meat-based dish before Buddhist monks adapted it into an all-bean sweet during the medieval period.

Dorayaki are traditional Japanese confections consisting of two small pancake-like patties wrapped around a filling of sweet azuki red bean paste. The name derives from 'dora,' meaning gong, which the round, golden pancakes resemble. Dating back to early 20th century Japan, dorayaki became widely re...

Mitarashi dango is a traditional Japanese wagashi consisting of small dumplings made from mochiko (rice flour) and typically skewered on bamboo sticks. The dumplings are grilled or boiled and coated in a sweet and savory glaze made from soy sauce, sugar, and mirin. Often served warm, this treat orig...

Manjū are Japanese steamed cakes wrapped in a thin, twice-baked wheat dough, traditionally filled with sweet red bean paste, sesame paste, or occasionally fruit preserves, offering a subtly textured and flavorful dessert experience.

Amanattō is a Japanese confection of beans or legumes simmered in sugar syrup and dried, created in the mid-19th century in Tokyo by confectioner Hosoda Yasubei, who named the sweet after the nattō fermented bean.

Yokan is a traditional Japanese dessert made from boiled konjac starch and sugar, often incorporating fruit purees, agar-agar, or other ingredients to create a thick, jelly-like texture with varying flavors and colors.

Daifuku are small, round Japanese confections typically consisting of a soft mochi exterior encasing a sweet filling, most commonly anko (red bean paste).