The extensive world of wagashi, traditional Japanese confections does not merely encompass a single group of confections; the art of Japanese confectionery owes its diversity in large part to its ingredients and methods of preparation.

Beautifully crafted seasonal cakes made fresh daily. The delicate forms of namagashi reflect the various faces of nature in Japan's four seasons. They conjure up the promise of spring as buds unfold, the cool dew drops on green leaves in summer, the fiery beauty of fall foliage and the sharp intensity of winter plum blossoms. Even the names of these confections resonate with a poetic beauty that enhances the pleasure of wagashi.

Yokan is a thick jellied sweet made of azuki bean paste, kanten and sugar. One of the most popular among Japanese sweets, evolved during the Edo period (1603 - 1867) as sugar became more available. It can be kept longer and is a recommended gift item.

Monaka refers to sweets made of azuki bean filling sandwiched between two thin crisp wafers made from sticky-rice. Wafers are shaped in cherry blossoms, chrysanthemum and so on.

Steamed bun like sweets. A dough made from joyo (yam) or flour that is steamed, made into a bun and filled with bean paste.

A glutinous rice flour, sugar and starch mixture or wasambonto is pressed in molds to form dry sweets.