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和菓子の出品企業

和菓子

日本の伝統的製造法で作られた菓子のこと。日本茶や抹茶のお茶請けになることが多いため、甘いものが多く、油はほとんど使われない。主原料は　砂糖、水飴、米、小麦、豆類　イモ類などがよく使われる。

煎餅(せんべい／米菓）：
日本の煎餅には、大きく分けて小麦粉、卵などを原料にするもの、米を原料とするもの、馬鈴薯などのでん粉を用いるものの3種類がある。



飴（あめ）:
日本の飴は、金太郎飴や飴細工にみられるように、味だけでなく見た目にも楽しめるものがたくさんあります。近年では、キシリトール配合の飴やのど飴のように、健康志向の商品が多く見られます。

Types of wagashi

• Anmitsu: chilled gelatinous cubes (kanten) with fruit
• Amanattō: simmered azuki beans or other beans with sugar, and dried - amanattō and nattō are not related, although the names are similar.
• Botamochi: a sweet rice ball wrapped with anko (or an, thick azuki bean paste)
• Daifuku: general term for mochi (pounded sweet rice) stuffed with anko
• Dango: a small, sticky, sweet mochi, commonly skewered on a stick
• Dorayaki: a round, flat sweet consisting of castella wrapped around anko
• Hanabiramochi: a flat, red and white, sweet mochi wrapped around anko and a strip of candied gobo (burdock)
• Ikinari dango: a steamed bun with chunks of sweet potato in the dough, with anko in the center, it is a local confectionery in Kumamoto.
• Imagawayaki (also kaitenyaki): anko surrounded in a disc of fried dough covering
• Kusa mochi: "grass" mochi, a sweet mochi infused with Japanese mugwort (yomogi), surrounding a center of anko
• Kuzumochi
• Kuri kinton: a sweetened mixture of boiled and mashed chestnuts
• Manjū: steamed cakes of an surrounded by a flour mixture, available in many shapes such as peaches, rabbits, and matsutake mushrooms
• Mochi: a rice cake made of glutinous rice
• Monaka: a center of anko sandwiched between two delicate and crispy sweet rice crackers
• Oshiruko (also zenzai): a hot dessert made from anko in a liquid, soup form, with small mochi floating in it
• Rakugan: a small, very solid and sweet cake which is made of rice flour and mizuame
• Sakuramochi: a rice cake filled with anko and wrapped in a pickled cherry leaf
• Taiyaki: like a kaitenyaki, a core of anko surrounded by a fried dough covering, but shaped like a fish
• Uirō: a steamed cake made of rice flour and sugar, similar to mochi
• Warabimochi: traditionally made from warabi and served with kinako and kuromitsu
• Yatsuhashi: thin sheets of gyūhi (sweetened mochi), available in different flavors, like cinnamon, and occasionally folded in a triangle around a ball of red anko
• Yōkan: one of the oldest wagashi, a solid block of anko, hardened with agar and additional sugar
• Akumaki':one of the confections of Kagoshima Prefecture