Jump to the main content

TORAYA English Web Page TORAYA Group Top Page

About WAGASHI
The Art of the Five Senses
Ingredients
Types of WAGASHI
Shops & Tea Rooms
Shop Locations
Corporate Information
About TORAYA Confectionery

Types of WAGASHI


About WAGASHI
The Art of the Five Senses
Ingredients
Types of WAGASHI

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.





photo: Yoru no ume

Yokan


Yokan is a bar of gelled sweet bean paste made chiefly of azuki beans, sugar, and agar-agar.
read more

Monaka


Monaka refers to sweets made of azuki bean filling sandwiched between two thin crisp wafers made from sticky-rice.
read more
photo: Yasaka

photo: Zangetsu

Zangetsu


A batter of flour and egg is baked into a firm, ginger-flavored pancake, which is folded over a filling of smooth azuki bean paste.
read more

Higashi (Dried Sweets)


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

photo: Oshiruko

Yokan


Oshiruko is a sweet soup made by simmering azuki beans with sugar.
read more

Fresh Japanese Sweets


Namagashi, (fresh Japanese sweets) made each day express the elegance of Japan and its bountiful nature across the four seasons. The varieties change twice each month; ones currently available can be viewed here. (Japanese only)
Best consumed within 1~2 days.
photo: Kankoubai

photo: Seasonal Products

Seasonal Products


At Toraya, we have a large selection of seasonal products.
read more
Page Top
Copyright © 2000 TORAYA Confectionery Co., Ltd. All Rights Reserved.
Privacy Policy & Legal Notice