If you have ever attended a Japanese tea ceremony, during which matcha tea is traditionally served, you may have had the chance to taste some pretty Japanese confectionery.
This is called a wagashi (和菓子): wa means "Japanese," and gashi means "cake." In contrast, Western pastries are called yogashi (洋菓子).
Wagashi come in many different shapes and forms and are an integral part of Japanese culture.
What ingredients are used to make wagashi?
Traditionally, rice flour and a red bean paste (anko) base are often used to realise wagashi.
There are also wagashi made from wheat flour, agar-agar seaweed, which acts as a gelling agent, Japanese starch, called kuzu, or white bean paste.
What are the different types of wagashi?
There are three types of wagashi pastries that can be served with matcha tea, classified according to their moisture content:
- dry confectionery, known as higashi (less than 20% water);
- semi-dry confectionery, called han-namagashi (between 20 and 40% water);
- fresh pastries, called namagashi (at least 40% water).
Among the most famous namagashi, you have probably heard of mochi.
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They can also be skewered and seasoned with caramelized soy sauce or covered with kinako (soybean powder), which is called dango.
If you visit a Japanese tea room, you may also find a type of Japanese pancake filled with anko, with a smooth name called dorayaki.
Japanese wagashi sweets and tea ceremony
During the tea ceremony, matcha prepared by the host is accompanied by wagashi pastries.
First, the sweet flavour of wagashi balances the bitterness of matcha, which can be confusing for those with little or no introduction to matcha.
But secondly, in a more poetic symbolism, the wagashi served reflects the current season. The ritual is always rooted in the present moment and adapts to the different seasons. The same applies to the flowers displayed in the tea room, but also to the cakes served.
For example, you can often enjoy wagashi in the shape of sakura (cherry blossoms) in the spring, or cakes in the shape of maple leaves in the fall, in reference to momiji, the maple leaves turning red.
The sweets served on this occasion are generally of superior quality to those found in stores, and are called jo-namagashi or nerikiri. Nerikiri is made from a paste of white beans and rice, which is easy to handle and coloured as desired.
Craftsmanship is required to create the beautiful designs that adorn these high-end wagashi: their aesthetic quality is paramount for the Japanese, and they often take the form of flowers or leaves that reflect the different seasons of the year.
Easy recipe for anko mochi, daifuku mochi (vegan and gluten-free)
If you can't travel to Japan or find a Japanese tea room near you to taste wagashi, don't worry: here's a simple and delicious recipe for daifuku mochi, a traditional mochi made with anko, which will transport you to the ancient streets of Kyoto...
Ingredients (serves 4):
- 200 ml of water
- 100 g glutinous rice flour
- 60 g icing sugar
- fécule
- a box of sweet azuki red bean paste (anko)
- Mix 100 grams of flour and 60 grams of sugar in a bowl. Add 200ml of water and stir until you have a smooth batter.
- Cover the bowl with plastic wrap, then heat for 1 minute 30 seconds in the microwave at 850 W.
- Once the bowl is out of the microwave, mix roughly with a spoon, then form a large ball of dough. Sprinkle the work surface with cornstarch and roll out with a non-stick rolling pin.
- Cut pieces of dough of identical size, add a teaspoon of anko, knead them to form a mochi, and close the resulting ball tightly.
- Keep refrigerated before tasting. Serve with a good Japanese green tea.
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To get started, I invite you to try our community's favorite matcha, organic Saemidori matcha.
Treat yourself to a wellness break by exploring our selection of organic matcha teas available online, for a moment of serenity.
