Wagashi

wagashi - www.healthnote25.com

Wagashi (和 菓子 ?, Japanese cake) is a Japanese term for Japanese traditional cookies and sweets. The term wagashi is used to distinguish traditional Japanese cakes with cakes and candies from the West (Yōgashi) that Europeans introduced to Japan since the Meiji era.

The Chinese cake introduced by the emperor's envoy to the Tang Dynasty, and a cake called Namban-gashi introduced by missionaries from Europe were also classified into Wagashi.

Traditional Japanese cakes classified into wagashi are generally mochi, manjū, dango, and dried fruit. Wagashi is generally made as a cake served in a tea ceremony, so most wagashi have only one flavor, that is sweetness.

In the tea ceremony, the wagashi served by the host should be spent before drinking tea that may taste bitter or sepat.

In addition to being eaten, wagashi is demanded as a beautiful work of art seen. The beauty of the shape and color of wagashi is often far more important than it feels. In addition, wagashi must portray the natural beauty of four seasons in Japan.

In summer, for example, the shape and color of the wagashi should reflect the coolness of the viewer. Wagashi summer as far as possible looks cool or transparent, so often wearing Kuzu flour made from tuber Pueraria lobata. Wagashi seasonal can only be enjoyed in certain seasons. Agar-agar mizu yōkan, only available in summer, or sakuramochi are eaten in spring.