If you’ve ever enjoyed mochi ice cream or strawberry daifuku, you've already had the opportunity to try a modern take on traditional Japanese wagashi. Recently, unique and contemporary twists have been put on several of Japan’s traditional sweets with ingredients such as: whipped cream, ice cream, or even strawberries. Luckily, both traditional and modern interpretations of wagashi are delicious!

In Japanese, the word "wagashi" refers to a wide variety of traditional Japanese sweets. Most wagashi are made with rice-based ingredients and feature a sweet red bean filling. Like many traditions and holidays in Japan, wagashi often celebrate the turn of the season and feature seasonal or natural ingredients. Sometimes you’ll find wagashi molded into the delicate shape of a flower or tucked inside of a bright green leaf.

Before we explore further, take note—wagashi pairs best with a warm cup of matcha or green tea. The bitter taste of matcha cuts into the sweetness of the wagashi adding harmony to the experience. For the most authentic experience, make sure to grab a warm cup of tea before savoring a wagashi treat.

Kansai sakura mochi

“Hanami” gathers friends and families together under the beautiful, but short-lived shade of the cherry blossom to celebrate one of Japan’s most cherished seasonal traditions: flower viewing. No sweet treat captures the heart of this celebration more than sakura mochi. Sakura mochi is a pink treat filled with smooth red bean paste and adorned with a pickled cherry blossom leaf wrapped tightly around the center.

A note about the cherry blossom leaf:

While some people prefer to peel off the cherry blossom leaf, eating the mochi alone, the leaf is edible and adds a dash of saltiness to this otherwise sweet treat.

Kanto sakura mochi

Region to region, you’ll find slight differences in the mochi’s textures and shape. Kansai region’s sakura mochi often features a grainier, bumpy texture of mochi, resembling an “onigiri” rice ball. While the Kanto region features a smoother variation of sakura mochi that is wrapped up in a roll-like shape. If you’re traveling throughout Japan, why not give both a try? Sakura mochi is not only delicious, it’s also a meaningful seasonal confection.

Whipped cream, red bean, or strawberries–take your pick! Daifuku comes with a variety of different fillings to try.

In Japanese, daifuku means “a lot of luck” or “great luck". Although daifuku makes a great snack all year round, mochi is traditionally prepared during mochitsuki, a ceremony which takes place around New Year’s celebrations. Families and communities gather to pound steamed rice into silk-smooth mochi. After the steamed rice is pounded, it is often filled with red bean paste and formed into a perfect ball of mochi. To ensure that the mochi doesn’t stick, daifuku is often dusted with powder, typically rice flour, but potato starch and cornstarch are also used.

Wrapping daifuku into a beautiful leaf is another method used to adorn the mochi and prevent it from sticking. Unlike the pickled cherry blossom leaf featured in sakura mochi, these leaves are typically inedible. So please peel them off before eating.

Strawberry daifuku

While red bean is the traditional filling of daifuku, modern variations come with a wider range of fillings to try. One modern variation of daifuku, that is especially popular in the United States, is mochi ice cream. Another, which is often sold by street vendors in Japan, is strawberry daifuku. Not only does the strawberry add a pop of color, the fruit’s tartness blends perfectly with the sweet red bean paste. Undoubtedly, strawberry daifuku is one of the most popular forms of daifuku sold in Japan, but other fruit fillings, like orange or kiwi, are also available.

A quick note about red bean paste:

“Anko” or red bean paste is a core feature of wagashi. Red bean paste comes in two types: koshi (smooth red bean paste) or tsubu (textured, chunky red bean paste). Many shops allow you to choose between a koshi filling or a tsubu filling. That way, you’re able to choose a filling that best suits your preference.

Raw yatsuhashi

Say hello to one of Kyoto’s favorite sweet treats: yatsuhashi. This traditional wagashi features a delicate pocket of thinly-sliced mochi, and inside you can find a variety of seasonal fillings including: chestnut, matcha, and red bean paste. In its raw form, triangular yatsuhashi is incredibly soft and chewy. Sometimes cinnamon is even added to the mochi.

Chestnut is a popular autumn flavor commonly used as a yatsuhashi filling. The toasty flavor of chestnut works especially well with the bold flavor of cinnamon found in mochi. A hot cup of matcha and a chestnut yatsuhashi make for a delicious treat under the beautiful autumn leaves in Kyoto.

Baked yatsuhashi

And good news for those that love cinnamon: yatsuhashi also comes in a crispy, baked form. Baked yatsuhashi delivers a stronger kick of rich cinnamon spice. Its texture is reminiscent of a crisp biscuit or crunchy cookie.

Since yatsuhashi is one of Kyoto’s most popular desserts, it can be found elegantly wrapped in souvenir boxes throughout the city, making them the perfect gift to bring home to friends and family.

Hanami dango

Perhaps you’re familiar with san-shoku dango, a delicious skewered treat that features three pieces of pastel pink, white, and green mochi. It’s also referred to as “hanami mochi,” and much like sakura mochi, this treat is traditionally eaten at flower-viewing celebrations. It’s mess-free, easy to eat, and makes for the perfect picnic treat. Although hanami dango remains, perhaps, the most recognizable dango variation, this wagashi treat comes in a variety of different flavors and sizes.

Mitarashi and anko dango

For red bean lovers, anko dango features a thick spread of red bean paste over pearls of white mochi. Kinako dango, or soy bean powder dango, is also delicious, and offers a light, nutty flavor. Mitarashi dango is another popular version of the treat and is often served fresh from the grill. It comes with a golden glaze of sweetened soy sauce, giving it a beautiful balance of both savory and sweet. A warm, freshly-grilled skewer of mitarashi dango makes a great treat on a cooler day.

Grilled dango

Dango doesn’t just come in sweet variations, savory forms of the treat are also available with flavors such as: miso, soy sauce, or “yaki” dango, which is served plain but grilled.

For those visiting Japan, dango is a must-try!

Kinako warabi mochi

If you’re a fan of jelly, warabi mochi may be the perfect wagashi for you. Warabi mochi has a different texture from the smooth, sticky mochi found in mochi ice cream, daifuku, or dango. It is a gelatinous, jelly-like dessert. Traditionally warabi mochi was made with warabiko, a starch taken from the roots of the bracken plant (a type of fern native to Japan), however, sweet potato or plain potato starch are used in modern variations.

Warabi mochi often comes in opaque shades of green, white, or brown. It may also be translucent. Kinako, nut-like soybean powder, and kuromitsu, honey-like black sugar syrup, are both popular toppings for warabi mochi. Squares of warabi mochi are often eaten with a single wooden skewer alongside a bowl-sized portion or “chawan” of matcha. Since warabi mochi is a summer treat, you might also find it served in a parfait alongside ice cream, or, similar to tapioca pearls in boba, at the bottom of iced drinks at a cafe.

Fish-shaped taiyaki offers us a clever spin on a historical wagashi called obanyaki or imagawayaki. At local festival stands, try watching how the golden batter is poured and molded into its signature fish shape. Taiyaki’s exterior has a soft, sweet taste, with a texture that is often compared to a waffle, pancake, or even a cake. Popular fillings include: matcha cream, sweet potato, chocolate cream, and you guessed it—red bean paste!

Anime lovers and Pokemon fans will be happy to know that Magikarp-shaped taiyaki is also available in areas like Tokyo's Akihabara, a well-known hub for anime fans.

If you’re a big fan of taiyaki, give obanyaki a try. Obanyaki are thicker pastries that feature a disk-shaped design. Similar to taiyaki, they are served warm, covered with a cakey exterior, and feature a thick portion of red bean paste. You can find the treat under the name obanyaki, imagawayaki, or kaitenyaki (depending on the region).

Momiji manju

If you plan to visit Hiroshima or Itsukushima Shrine, momiji manju, a local speciality, is a must-try! This baked treat comes in an eye-catching autumn leaf shape, and it’s filled with red bean paste, chocolate, or custard. Momiji manju is certainly a unique speciality of the Hiroshima region, however, manju is typically found in a small, round bun-like shape. Its exterior is similar to a dense sweet bread. Three popular fillings include: condensed milk with white bean paste, chestnut, or matcha. Manju’s filling is often dense and tightly-packed into the bread bun making it both a satisfying and sweet treat.

Wagashi treats are readily available and easy to purchase if you know where to look! They can be found at convenience stores, department stores (in their underground food areas), local grocery stores, traditional confectionery shops, or at food stands during festival seasons. Different regions have their own original twists on wagashi treats, giving you endless sweets to try.

Certainly one of the best places to find traditional wagashi is Kyoto, home to many “matcha” cafes, confectionary stores, and wagashi souvenir shops. Gion, Arashiyama, and other tourist locations are packed with local souvenir shops making it wagashi galore!

On your next trip to Japan, why not try some of these delicious treats or bring a few home to your friends and family. Let’s enjoy the unique history and rich taste of Japanese traditional sweets.