Namagashi

Namagashi (生菓子) are a type of wagashi, which is a general term for traditional Japanese sweets and candies.[3] Namagashi may contain fruit jellies, other gelatines such as Kanten, or sweetened bean paste.[4][3] Namagashi is detailed, designed with using seasonal and natural motifs such as leaves and flowers to reflect the various objects of nature in Japan's four seasons.[5] Namagashi are usually freshly made and are much more moist than other wagashi, like higashi.[4][3] It generally contains 30% more water than other types. Like other wagashi, namagashi are made of natural ingredients; additives are rarely used. Namagashi is generally served with tea, and it's traditionally eaten on New Year's for good luck.[2]

Namagashi
Namagashi in Yokohama, Japan.
TypeWagashi
Place of originJapan
Main ingredientsFruit jellies or sweetened bean paste[1]
Food energy
(per serving)
Han namagashi, which is half-cooked and less moist[2] kcal

References

  1. William Shurtleff (1996). Aoyagi, Akiko (ed.). Soy Fiber and Dietary Fiber. Soyfoods Center. p. 45.
  2. Krystina Castella (2012). A World of Cake. Storey Publishing, LLC. p. 274. ISBN 9781603424462.
  3. Sosnoski, Daniel, ed. (1996). Introduction to Japanese Culture. Tuttle Publishing. ISBN 9781462911530.
  4. William Shurtleff (2009). History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia). Soyinfo Center. p. 367. ISBN 9781928914228.
  5. Helen Saberi (2018). Teatimes: A World Tour. Reaktion Books. ISBN 9781780239682.

See also


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