Japan
Anmitsu
あんみつ
A traditional dessert of agar jelly cubes, red bean, fruit, and mochi, drizzled with kuromitsu syrup.
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Japan
Kuzu Mochi
葛餅
Kuzu-mochi denotes the translucent kudzu-starch sweet, distinct from Kanto kuzumochi, which may use fermented wheat starch.
Japan
Kuzumochi
くず餅
Kanto kuzumochi may use fermented wheat starch; it is a springy regional sweet distinct from kuzu-mochi, the translucent kudzu-starch confection.
Japan
Warabimochi
わらび餅
A jelly-like sweet made from bracken starch, dusted with kinako (roasted soybean flour) and kuromitsu.
Japan
Yōkan
羊羹
Yokan, firm sweet bean paste set with agar and sliced from a block, is one of the foundational wagashi forms.