Japanese confectionery (和菓子)

 

 

Wagashi is a general term for characteristically Japanese confectionery,

which can be divided into two large categories, dry and unbaked confections.

 

 

In particular Wagashi served on the occasion of the tea ceremony are made keeping in mind flavors

that will bring out the taste of the tea, and the artistic aspects of color

and shape are developed so that they can be appreciated visually as well.

 

 

Wagashi are mostly made to be sweet, using rice cakes and sugar as ingredients,

and also with close attention to their texture against the teeth and tongue.

 

 

 

 

 

 

 

Rice crackers (Senbei)

 

These are the most popular Japanese confectionery.

 

They are made from glutinous rice and wheat flour.

 

 

The dough is streched thinly into circles or squares of about seven to eight centimeters,

or put into molds, then baked;

taste is supplied by baking it with soy sauce applied or by mixing it with sesame and salt.

 

 

Senbei were perfected in the Edo Period(1603-1867)

and there are various kinds throughout Japan.

 

 

Thinly-cut, dried rice cake called Kakimochi is considered one kind of Senbei.