In the Japanese Kitchen, one calls wagashi (和菓子) traditional pastry makings.
wa (和) wanting to say Japanese, and gashi (菓子), sucrerie.
One can divide them into 4 categories: the frosts ( Yokan ), the sugar refineries ( higashi , castings in sugar paste and rice flour), rice puddings ( Manjū , balls cooked with the vapor) and cakes cooked with the furnace ( yakigashi , monaka , kinds of sandwiches lined with beans). The basic ingredients are cane sugar, the beans, the flour of rice and the flour of corn, the kanten (Agar-agar) for the frosts.

Varieties

• Anmitsu
• Amanattou
• Arare
• Daifuku
• Dango
• Ginbou
• Hanabiramochi
• Higashi
• Imagawayaki/Kaitenyaki
• Kanten
• Kusa mochi
• Kuri kinton
• Manjū
• Matsunoyuki
• Monaka
• Namagashi
• Oshiruko
• Sakuramochi
• Senbei
• Taiyaki
• Uiro
• Yakigashi
• Yokan
• Zenzai

External bonds