Japanese customs – Japanese confectioneries (wagashi)
Based on glutinous rice and grained rice to be main ingredients. The representitive confectionery is Daifuku and Sakuramochi. The characteristic is the size usually bigger, and general term for sticky rice filled with red bean paste. This kind of wagashi is one of the oldest kind and used to be salty in the past.
This is steamed confectioneries. Representative confectionery is mushimanju and uirou(ういろう). More white sugar contains, and the texture is soft.
The term of less masticates, a confectionery just like drinking water. This kind of confectionery usually use agar as main ingredient, and it's a brilliant fiber of natural food. The representitive confectionery is mizu yōkan.
The confectionery made in grilled by grill-pan or flat-pan, or use mould by pressing or rolling the ingreidents into shape. The representitive confectioneries are dorayaki and awamanju.
After prepare the main ingreidents, the confectionery is made in a process together with other ingredients. The representitive confectionery is Kanoko. The mochi confectionery cover with adzuki beans, the confectionery named as it looks, just like the spots from the deers.
The confectionery made in grilled by grill-pan or flat-pan, or use mould by pressing or rolling the ingreidents into shape. Same as Namagashi. The representitive confectioneries are momoyama and chatsuu.