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Wagashi, transliterated into Vietnamese as "Hoa quả tử," means "natural beauty." Wagashi is the general term for traditional Japanese confectionery, used to distinguish it from Western confectionery like Yogashi. Using fresh, natural ingredients and traditional baking techniques, Wagashi artisans passionately convey their emotions, showcase their creativity, and embellish Wagashi, transforming them into a myriad of colorful blossoms in the culinary paradise of Japan.
To truly appreciate Wagashi, you must enjoy it with all five senses: hearing its name, seeing it, touching it, smelling it, and tasting it. It seems as if the entire spirit of Japan is embodied in this type of confectionery.
"Each season has its own delicacy," and Wagashi is not only made from seasonal ingredients but is also an elaborate work of art.
Wagashi is made from glutinous rice flour, fruits, and red bean paste. Its appearance has enriched and added significance to Japanese tea ceremonies. According to some sources, its origins date back to the Jomon period (14,000 BC - 300 BC), when Japanese people used rice, beans, and fruits to make cakes as offerings to the gods. Over the centuries, Wagashi has evolved and changed, reflecting the distinct cultural and historical characteristics of each era.
Spring is highlighted by Sakura Mochi, a cherry blossom-shaped mochi filled with red bean paste, symbolizing new beginnings and delicate beauty. Summer features Mizugashi, a refreshing fruit-flavored jelly dessert that helps cool the body in hot weather. Autumn brings Kaki no Yokan, a persimmon-shaped red bean jelly dessert signifying abundance and a bountiful harvest.
Wagashi constantly changes color and form, sometimes transforming into a budding cherry blossom.
In Wagashi, vibrancy seems to encapsulate the vastness of the universe within a tiny pastry.
Finally, the chewy Uiro rice cake is a favorite in winter, available in various flavors such as green tea and cherry blossom, offering a warm and sweet feeling on cold days.
Wagashi is no longer just a food item; it has become a fascinating aspect of Japanese culture.
Because Wagashi is made from beans, grains, seaweed, and dried herbs—traditional ingredients—connoisseurs can experience the pure, natural flavors with a gentle sweetness and a cool, melt-in-your-mouth sensation. Furthermore, when holding the confection in your hand, you'll feel its softness, moisture, crispness when cut, and its melt-in-your-mouth texture, all contributing to a fresh and unique culinary experience.
Over time, Wagashi confectionery has sometimes been influenced by foreign cultures, but overall, it has retained its own distinct Japanese cultural characteristics.
The Japanese people have a very profound sense of aesthetics, therefore beauty has become the leading standard in all aspects of Japanese life.
Each type of Wagashi has its own unique flavor and shape. Over time, more and more attractive varieties of sweets have been created, even according to the month of the year. These sweets are often divided into smaller groups, such as Namagashi. This group includes fresh sweets with a moisture content above 30%. Namagashi has specific preparation methods such as Mochi (Mochimono), steamed sweets, and fried sweets. Among these, Mochi sweets are those made primarily from glutinous rice or regular rice, processed using the Mochi-making method.
Additionally, there are Hannamagashi, which are types of confectionery with a moisture content of approximately 10-30%. Hannamagashi comes in two distinct forms: Anmono and Okamono. Anmono confectionery has a relatively thin outer layer, with the appeal lying in the mashed bean paste filling (An), while Okamono is a type of confectionery that combines ingredients prepared independently.
So, if you ever have the chance to visit this country, don't miss the delicious and visually appealing "flower-shaped" cakes. Enjoying Wagashi is not only about satisfying your sweet cravings but also about appreciating the subtleties of Japanese nature and culture.
