Ise, Japan
Akafuku
赤福
Akafuku, the red-bean-draped mochi sold at the Ise Grand Shrine approach since 1707, is a named regional confection with a fixed place and a three-century history.
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Japan
Amanattō
甘納豆
Amanatto consists of beans slowly candied in syrup and coated in sugar, leaving each piece glossy and chewy.
Japan
Daifuku
大福
Soft mochi skin wrapped around sweet red bean paste (anko), often with a whole strawberry inside.
Japan
Hanabiramochi
花びら餅
Hanabiramochi, the pale mochi folded over white miso and a candied burdock root, is the fixed sweet of the New Year tea ceremony and appears for a few weeks only.
Japan
Kashiwa-mochi
柏餅
Kashiwamochi, mochi wrapped in an oak leaf and eaten at Children's Day, is a named calendar sweet with a fixed May window.
Kyoto, Japan
Kintsuba
きんつば
A Kyoto sweet: a rectangular block of sweet bean paste coated in a thin wheat-flour skin.
Okinawa, Japan
Kokuto (Black Sugar)
黒糖
Kokuto, Okinawan black sugar pressed from island cane and sold in rough lumps, is a named product bought as itself and eaten as a sweet.
Japan
Konpeitō
金平糖
Konpeito, the tiny spiked sugar star of Portuguese descent made over days by hand, is a named Japanese confection with dedicated makers and an imperial-gift role.
Japan
Kuri kinton
栗きんとん
Kuri kinton, chestnuts in a glossy sweet-potato paste, is a named osechi dish with a fixed New Year meaning.
Japan
Mochi
餅
Glutinous rice steamed and pounded into a soft, stretchy cake, eaten at New Year and year-round.
Japan
Nerikiri
練り切り
Nerikiri, the hand-sculpted seasonal wagashi shaped into flowers and leaves for the tea ceremony, is the apex form of Japanese confectionery.
Japan
Ohagi
おはぎ
Mochi coated in chunky sweet red bean paste or kinako, eaten during autumn equinox (ohigan).
Japan
Oshiruko
お汁粉
A warm, sweet red bean soup with mochi, a winter comfort dessert often served at New Year.
Japan
Sakura Mochi
桜餅
A spring sweet of pink mochi wrapped around sweet bean paste, with a pickled cherry-blossom leaf.
Japan
Wagashi
和菓子
Traditional Japanese confections made from plant ingredients, served with tea, often seasonal in design.
Shikoku, Japan
Wasanbon
和三盆
Wasanbon, the fine hand-ground sugar of Shikoku pressed into small moulded sweets, is a named traditional product bought as itself and the base of high-end wagashi.
Kyoto, Japan
Yatsuhashi
八橋
Kyoto's thin, cinnamon-flavored mochi, folded around red bean paste, sold as souvenirs.
Sendai, Japan
Zunda mochi
ずんだ餅
Zunda mochi, mochi under a bright green paste of mashed young edamame, is Sendai's defining sweet and a named regional omiyage.