Wagashi: The Perfect Companion to Japanese Tea

By intern

In Japan, a cup of tea is rarely enjoyed by itself. From the refined atmosphere of a traditional tea ceremony to a simple afternoon break at home, tea is often accompanied by a small sweet. Known as wagashi (和菓子), Japanese traditional sweets are deeply connected to the seasons, craftsmanship and the philosophy of Japanese hospitality.  These confections are designed to create balance, enhance the flavour of tea and bring a small moment of beauty to everyday life.

What exactly are wagashi?

The word wagashi can be divided in two parts: 和 (wa) and 菓子 (kashi). The first character, 和 (wa), refers to something Japanese, traditional or harmonious. The second, 菓子 (kashi), means confectionery or sweets. Together, wagashi can be understood as “Japanese sweets”, a term created to distinguish them from yōgashi (洋菓子), Western-style confectionery that became popular in Japan later on.

However, the history of wagashi is not limited to purely Japanese inventions. Throughout history, Japan has continuously adapted foreign influences and transformed them into something unique. Some sweets that are now considered part of Japanese confectionery traditions originally came from abroad.

For example, karagashi (唐菓子), sweets influenced by Chinese traditions, arrived through cultural exchanges with the Asian continent. Later, during the 16th century, nanbangashi (南蛮菓子) –“southern barbarian sweets,” a name used at the time for European products– were introduced by Portuguese merchants and missionaries.

Thanks to the Sugar Road and Nagasaki’s international connections, ingredients and techniques from overseas gradually became part of Japanese culinary culture. Rather than remaining foreign imports, these sweets were adapted to Japanese tastes and aesthetics, eventually becoming an essential part of wagashi history.

The evolution of sweets alongside tea culture

The relationship between sweets and tea developed alongside the growth of Japanese tea culture. By the late 12th century, tea drinking practices imported from China had become increasingly popular in Japan. Over time, tea evolved from a medicinal drink into a cultural practice, eventually leading to the development of chanoyu (茶の湯), the Japanese tea ceremony.

As tea became more refined, so did the sweets served with it. The role of wagashi is not simply to provide sweetness. Matcha, especially, has a naturally bitter and intense flavour. A carefully chosen sweet prepares the palate, softens the bitterness of the tea and creates a more harmonious experience. This balance between bitterness and sweetness is one of the reasons why tea and wagashi have remained inseparable.

Some of the oldest types of Japanese sweets include yōkan and manjū. Their origins can be traced back to Chinese traditions, although their Japanese versions evolved considerably over time:

For example, the original Chinese manjū was a steamed bun often filled with meat such as pork or lamb. When introduced to Japan, it was transformed to fit Buddhist vegetarian traditions, eventually becoming the sweet bean-filled confection known today.

Modern wagashi are generally made with simple ingredients such as rice, wheat, beans, sugar and natural starches such as kudzu powder. Despite their simplicity, their preparation often requires years of experience and a deep understanding of texture, seasonality and presentation.

The three main categories of wagashi

Wagashi can be classified in different ways, but one of the most common methods is based on their moisture content. They can also be classified according to their manufacturing method, such as steamed, baked, fried or pressed. These different approaches often overlap, meaning the same sweet can be identified by both its moisture level and the way it is made. 

Higashi (干菓子): dry sweets

Higashi are dried sweets with a low moisture content. Because of their long shelf life and delicate appearance, they are often beautifully shaped and coloured.

Examples include:

  • Senbei, sweet rice crackers
  • Rakugan, small pressed sweets made from rice flour and sugar

Often served with lighter teas, higashi are appreciated for their elegant texture and refined sweetness.

On the left: Hekohazushi Okoshi, a traditional snack from Ōmura, Nagasaki Prefecture, made with starch syrup and puffed rice. Its origins date back to the 17th century, when it was created along the Sugar Road.

Han-namagashi (半生菓子): semi-fresh sweets

Han-namagashi are sweets with a medium level of moisture. They sit between dry and fresh wagashi and often include ingredients such as bean paste, agar or sweetened fillings. One example is monaka, made with thin crisp wafers filled with sweet red bean paste.

On the left: Maruboro, a soft-baked cookie typical of Saga Prefecture. This sweet originated with the Portuguese merchants who traded in Nagasaki and is one of the iconic confections born along the Sugar Road.

Namagashi (生菓子): fresh sweets

Namagashi are the most delicate category of wagashi. Because they contain more moisture, they are usually prepared fresh and enjoyed within a short period.

Examples include:

  • Mochi, rice cakes
  • Manjū, small buns traditionally filled with anko

These sweets are especially important during tea ceremonies because their soft textures and beautiful designs express the changing seasons.

On the left: Sakuramochi (Kansai-style), a pink-coloured mochi filled with anko and wrapped in a pickled cherry blossom leaf. This wagashi is especially enjoyed during the spring season.

The Role of Wagashi in Japanese Tea Culture

Omogashi and higashi: sweets in the tea ceremony

Within the world of tea ceremony, wagashi are also divided into two categories depending on their role.

  • Omogashi (主菓子) are the main sweets. Usually fresh and richer in texture, they are served before drinking thick matcha (koicha). Their purpose is to prepare the palate for the deep flavour of the tea.
  • Higashi (干菓子), or dry sweets, are lighter accompaniments generally served with thin tea (usucha).

When only lighter matcha is served, both types can be enjoyed depending on the season and the occasion. The ideal wagashi served during tea gatherings is usually small, often only two or three bites. The goal is not indulgence, but balance.

Wagashi through the seasons

Shimeiso Spring Garden, Shimabara

In the tea ceremony, wagashi are also chosen carefully according to the month, the atmosphere and the type of tea being served. Japanese confectioners often create sweets inspired by seasonal flowers, landscapes and traditional events. A wagashi is not only something to eat; it is also a way to appreciate a specific moment in the year:

  • Cherry blossom shapes celebrate spring (sakura)
  • Translucent, lighter textures that evoke a feeling of coolness during the summer
  • Maple leaf designs represent autumn (momiji)
  • Yuzu-inspired sweets evoke winter flavours
  • Seasonal colours reflect the changing landscapes of Japan

This attention to time and nature is closely connected to the Japanese concept of wabi-sabi, the appreciation of simplicity, imperfection and the beauty of passing moments.

Nagasaki and Kyushu’s wagashi specialties

While cities such as Kyoto are often associated with wagashi craftsmanship, Nagasaki also holds a special place in their history. Thanks to centuries of international exchange and its role as the gateway of sugar into Japan, the region developed a unique confectionery culture where foreign influences and Japanese traditions blended together.

Today, these specialties are not only enjoyed locally but are also popular omiyage (お土産), these souvenirs that Japanese travelers bring home for friends, family and colleagues. Here are some of the sweets that represent Nagasaki’s unique relationship with sugar.

Castella (カステラ): Nagasaki’s most famous sweet

Perhaps the most iconic sweet from Nagasaki, Castella can be found throughout the city. Introduced through Portuguese contact in the 16th century, the cake was inspired by European baking techniques. Its name comes from Bolo de Castela, meaning “cake from Castile.”

Originally made with simple ingredients –flour, eggs and sugar– the recipe evolved in Japan over the centuries. Japanese confectioners refined the texture, creating the moist and delicate sponge cake known today.

At Ikedoki, we particularly enjoy pairing Castella with Tamaryokucha. The fresh, gently roasted notes of this local green tea create a beautiful balance with the richness of the cake.

Konpeitō (金平糖): a tiny sweet with a long journey

If you have watched Studio Ghibli’s Spirited Away, you may recognise these colourful little sugar candies. Konpeitō takes its name from the Portuguese word confeito, meaning confection or candy. Like Castella, it arrived in Japan through Portuguese contact in the 16th century. According to historical accounts, Portuguese missionary Luís Fróis presented konpeitō as a gift in 1569 while negotiating permission for missionary activities.

Nagasaki became one of the first places in Japan where this type of candy was produced locally. With their star-like shapes and bright colours, konpeitō are still loved today. They are also connected to Japanese imperial traditions, as Onshi no Konpeitō (恩賜の金平糖) are given as official gifts on special occasions.

Ogi Yōkan (小城羊羹): Saga’s refined sweet bean jelly 

Just across the prefectural border from Nagasaki, the town of Ogi in Saga Prefecture is famous for its distinctive yōkan, a traditional sweet made from red bean paste, sugar and agar. Ogi Yōkan became popular during the Edo period, when the region benefited from the flourishing sugar trade that passed through Kyūshū. The generous use of sugar, once a luxury ingredient, gave the confection its rich sweetness and helped preserve it.

What makes Ogi Yōkan unique is its texture. As it matures, the sugar naturally crystallises on the surface, creating a delicate, crisp coating that contrasts beautifully with the smooth, soft bean jelly inside. This characteristic is known as shari-kan (シャリ感) and is considered a hallmark of authentic Ogi Yōkan.

Originally inspired by a Chinese dish made with mutton gelatin, yōkan was transformed in Japan into a plant-based confection using sweet red bean paste and agar. Its evolution perfectly illustrates how wagashi have adapted over time, incorporating foreign influences while developing a uniquely Japanese identity. 

From the merchants who brought sugar to Japan centuries ago to today’s confectioners, Wagashi are the perfect expression of this history. They carry memories of trade routes, seasonal landscapes and generations of craftsmanship, all while remaining a simple pleasure to enjoy with a cup of tea.

As Japan continues to evolve, so does wagashi. In recent years, confectioners have begun incorporating Western influences and ingredients, such as whipped cream and chocolate, into their traditional sweets. This fusion has given rise to a new style, sometimes referred to as neo-wagashi, which preserves tradition while encouraging creativity and innovation!

Author: Sara C.

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