The Japanese had been making desserts for centuries before sugar was widely available in Japan. Many desserts commonly available in Japan can be traced back hundreds of years.^[1] InJapanese cuisine, traditionalsweets are known aswagashi, and are made using ingredients such asred bean paste andmochi. Though many desserts and sweets date back to theEdo period (1603–1867) andMeiji period (1868–1911), many modern-day sweets anddesserts originating fromJapan also exist.

However, the definition of wagashi is ambiguous, and the line between wagashi and other types of Japanese confectionery is vague. For example, although the originalkasutera (castella) was introduced from Portugal, it has been around for more than 400 years and has been modified to suit Japanese tastes, so it is classified as a wagashi.^[2][3][4] Theraindrop cake, created in 2014, was developed by a wagashi shop as a derivative ofshingen mochi and is recognized as a wagashi in Japan.^[5][6] In recent years, wagashi shop have developed and marketed many confections that are an eclectic mix of wagashi and Western confections, often referred to as "neo-wagashi".^[7]

• Anpan
• Chinsuko
• Coffee jelly
• Green tea ice cream
• Hakuto jelly
• Melonpan
• Mochi ice cream^[8]
• Purin
• Sata andagi
• Tokyo banana
• Kakigōri

• 
  Hakuto jelly is a seasonal dessert inJapanese cuisine available in the summer.
• 
  Mochi ice cream is a Japanese confection made frommochi (poundedsticky rice) with anice cream filling.
• 
  Sata andagi are sweet,deep fried buns of dough similar todoughnuts

Wagashi (和菓子) is a traditional Japaneseconfectionery which is often served with tea, especially the types made ofmochi,anko (azuki bean paste), and fruits.Wagashi is typically made from plant ingredients.^[9]Wagashi are made in a wide variety of shapes and consistencies and with diverse ingredients and preparation methods.Wagashi are popular throughout Japan and each region has its specialties, but many products are regional or seasonal.^[10]

• Akumaki
• Amanattō
• Amezaiku^[3]
• Anmitsu^[11][12]
• Arare

• Botamochi
• Beika

• Castella^[2]
• Chitoseame

• Daifuku
• Dango
• Dorayaki

• Gionbō
• Gyūhi

• Hanabiramochi
• Hatsuyumezuke
• Higashi
• Hishi mochi

• Imagawayaki^[13][14]

• Kanten
• Karintō
• Karukan
• Konpeitō
• Kusa mochi
• Kuzumochi
• Keiran Sōmen

• Manjū
• Mizuame
• Momiji manjū^[15]
• Monaka

• Namagashi
• Nerikiri

• Raindrop cake
• Red bean paste

• Sakuramochi
• Senbei
• Shiruko (red bean soup)
• Suama

• Taiyaki
• Tojiko mame
• Tokoroten

• Uirō

• Warabimochi
• Wasanbon

• Yatsuhashi
• Yōkan
• Yubeshi

• 
  Daifuku is aglutinous rice cake stuffed with sweet filling, most commonlyanko, sweetened red bean paste made fromazuki beans.
• 
  Dango is adumpling and sweet made frommochiko (rice flour), related tomochi. It is often served withgreen tea.
• 
  Higashi is dry and contains very little moisture, and thus keeps relatively longer than other kinds ofwagashi.
• 
  Arare is a type of bite-sized Japanesecracker made fromglutinous rice and flavored withsoy sauce. Sweet and savory varieties are prepared.
• 
  Hanabiramochi is a Japanese sweet usually eaten at the beginning of the year.
• 
  Kuzumochi aremochi cakes made ofkuzuko.
• 
  Manjū is a popular traditional Japanese confection; most have an outside made fromflour,rice powder andbuckwheat and a filling of red bean paste, made from boiled azuki beans and sugar.
• 
  Mizuame is asweetener from Japan which is translated literally to "water candy". A clear, thick, stickyliquid, it is made by convertingstarch tosugars.
• 
  Monaka is prepared with azuki bean jam filling sandwiched between two thin crisp wafers made from mochi.
• 
  Namagashi are a type ofwagashi, which is a general term for snacks used in theJapanese tea ceremony.Namagashi may contain fruit jellies, other gelatines such as Kanten or sweetened bean paste.
• 
  Suama (right) and orangegyūhi (left)
• 
  Dōmyōji consists of a sweet pink mochi andred bean paste, covered with acherry blossom leaf.
• 
  Taiyaki, literally "bakedsea bream", is a Japanesefish-shapedcake.
• 
  Tokoroten is prepared with jelly extracted fromseaweeds such astengusa (Gelidiaceae) andogonori (Gracilaria) by boiling. Pressed against a device, jelly is shaped into noodles.
• 
  Uirō is a traditional Japanese steamed cake made ofrice flour andsugar.^[16]
• 
  Warabimochi is ajelly-like confection made frombrackenstarch and covered or dipped inkinako (sweet toasted soybean flour).
• 
  Assortedyatsuhashi. The flavors, from top to bottom, are tofu, cinnamon, sesame.
• 
  Yōkan is a thick, jellied dessert made of red bean paste,agar, and sugar. It is usually sold in a block form, and eaten in slices.

• Black Thunder
• Fusen gum
• Hyōroku mochi
• Shiroi Koibito

• Japanese cuisine – Sweets
• List of Japanese dishes – Japanese-style sweets

• Cuisine
• List of desserts

• Media related toConfectionery of Japan at Wikimedia Commons
• Media related toSweet food of Japan at Wikimedia Commons
• Media related toWagashi at Wikimedia Commons

• Japanese desserts and sweets
• Dessert-related lists
• Japanese cuisine-related lists

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