Friday, 2 September 2016

Types of Wagashi- Part 2

Hello! ♡
You can find part 1 by clicking here ^^
We got to 500 views! Yay, thank you! I know the blog is still very small and just 500 views after a month might not be very impressive, but I hope to expand it and spread cuteness around the world ^^
I promised before that I'd post about more types of wagashi, and after ordering another supply of mochiko (Japanese glutinous rice flour) I felt inspired to do so now.
In case you haven't seen the first post and don't know what wagashi is- in short, wagashi is used to refer to traditional Japanese confections such as mochi.
So, without any further ado, let's jump straight to some more types of wagashi!
Oh, and- there's a recipe coming in the next few weeks, so stay tuned ^^

I really love this one, because it just looks too pretty to eat! Namagashi is a term used to refer to the sweets used for Japanese tea ceremony. Their main ingredients are flour, eggs and beans. They might contain anko paste, agar or fruit jellies. Namagashi are freshly made, and they are designed to portray motifs that reflect the four seasons- for instance sakura in April, or chrysanthemum in October. Namagashi are small and, as previously mentioned, very, very beautiful, and quite expensive. Namagashi also contain more moisture than other wagashi.
Source: Wikimedia Commons,

Taiyaki is a very well-known type of wagashi... it is a snack shaped like a fish, made of a batter that is similar to pancake batter. The most common and traditional filling is anko paste, though there have been different adaptations with other fillings, such as chocolate, custard or even sausage! Taiyaki is said to have originated in Tokyo during the Meiji era. Now, it is easy to find in Japan- from festivals to supermarkets! It is best eaten fresh off the grill, while still hot and crispy.
Source: Wikimedia Commons,

Manju are popular in Japan, and there are many different types! It can be easily found and is also quite cheap, accounting for its popularity. Plus, it sounds pretty delicious! Manju is a bun that can be steamed or baked, with a filling of anko paste. It is derived from a type of mochi that has existed in China for a while. The main ingredients of manju usually are flour, rice powder and buckwheat. Some varieties of manju include matcha manju, where the outside has a green colour and a green tea flavour, and mizu manju. Mizu means water in Japanese- mizu manju has an outside with a translucent appearance, as it's made with kuzu starch. There are also varieties with different filling flavours, as well as regional manju characteristic for that region.
Source: Wikimedia Commons,

Finally, monaka! Monaka are two wafers made from mochi with a filling of azuki bean jam. Other fillings include jam made with sesame seeds or chestnuts. There are even varieties with a filling of ice-cream! The shape of the wafers can vary. It might be a basic square or triangle shape, or a shape reflecting the seasons, such as chrysanthemum or cherry blossom. Monaka can be quite simple, or intricate, with elaborately shaped wafers.
Source: Wikimedia Commons,
Now, my questions to you are- have you tried any of these? If so, which ones and did you like them? If not, which ones would you like to try? Let me know by leaving a comment!
 Have a lovely day!


  1. Ommg Lilac! Congrats on your 500 views :)You will surely get more ;D && woow I just learned some things right there, haahaa. Oh I love the "namagashi" sweet one. It is really pretty :)

    1. Thank You! ^^ I'm glad you learnt something :D Yes, namagashi is so pretty! I really want to try them one day, I love how they reflect the season c:


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