和菓子とは
和菓子とは、日本の伝統的なお菓子のことです。
主に米や豆、砂糖などを使って作られ、季節感や見た目の美しさも大切にされています。
餡
餡/餡子とは小豆やインゲン豆を砂糖で長時間煮込んでペースト状にしたものです 小豆の形/食感を残した「粒あん」と完全にすり潰した「こしあん」があります（正確には「裏ごし」したもの）
どら焼き
小麦を使った生地を焼いて作った皮に餡子を挟んだスイーツです 今川焼き 小麦を使った生地と餡子を型に入れて焼き上げたお菓子です 「たい焼き」と似たようなもんです 大判焼き、回転焼きなど地域によってさまざまな呼び名があります
とてもベーシックなどら焼きの紹介はこちら
春らしいユニークなどら焼きはこちら
きんつば
小麦を使った生地で餡子を薄くコーティングするように焼いたお菓子です 餡子好きに特におすすめです
最中
もち米の粉で生地を作り型で焼き、餡を挟んだお菓子です
■ What does “Wagashi” mean?
“Wagashi” refers to traditional Japanese sweets.
The word “wa (和)” means “Japanese style” or “traditional Japanese.”
Similarly, sweets in Japan are often divided into two categories:
- Wagashi (Japanese sweets): made with ingredients like rice, beans, and sweet potatoes
- Yogashi (Western sweets): made with ingredients like cream, butter, milk, and chocolate
However, this distinction is not always strict.
In modern Japan, many wagashi include Western ingredients like cream, so the boundary can be quite flexible.
■ What is An (Anko)?
An (also called Anko) is a sweet paste made by cooking beans—usually red beans (azuki)—with sugar over a long period of time.
There are two main types:
- Tsubuan (chunky paste): retains the shape and texture of the beans
- Koshian (smooth paste): finely strained for a smooth texture
Both are widely used in wagashi and offer different taste experiences.
■ Dorayaki
Dorayaki is a popular Japanese sweet made by sandwiching anko between two fluffy pancake-like cakes.
It’s simple, soft, and very beginner-friendly for those new to wagashi.
Classic “Kuri Dorayaki”
A unique dorayaki
■ Imagawayaki (Obanyaki)
Imagawayaki is made by pouring batter into a mold, filling it with anko, and baking it.
It’s similar to taiyaki (fish-shaped cake), but round in shape.
Depending on the region, it may also be called obanyaki or kaitenyaki.
■ Kintsuba
Kintsuba is a sweet where anko is lightly coated with a thin layer of batter and then grilled.
Because of its high anko content, it is especially recommended for those who love red bean paste.
■ Monaka
Monaka consists of crispy wafers made from glutinous rice, filled with anko.
The contrast between the crunchy shell and the smooth filling makes it a unique and enjoyable wagashi.
■ Final Thoughts
Wagashi are not just sweets—they reflect Japanese culture, seasons, and aesthetics.
If you are new to Japanese sweets, start with dorayaki or imagawayaki,
and explore deeper flavors like kintsuba and monaka as you go.
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