HOME Tokyo and Surroundings Tokyo Ginza Traditional Japanese Sweets: Tasting the Beauty of Japan
HOME Tokyo and Surroundings Tokyo Ikebukuro Traditional Japanese Sweets: Tasting the Beauty of Japan
Date published: 22 March 2016
Last updated: 19 June 2020
Japanese sweets have been a beloved part of Japan since ancient times. They are known for their visual beauty, referencing the year's seasons, as well as their delicate, sweet flavor. Let's go over the history and types of Japanese sweets and take an inside look at specialized stores where you can try these sweets first-hand.
International Influence Marked the Early Days of Japanese Sweets
The history of Japanese sweets begins with mochi, a sticky rice cake, known as the oldest processed food in Japan. After the year 630, the sweets were influenced by karagashi (Chinese pastries) which kentoshi (Japanese envoys to China) brought back to Japan during the period when they were sent to China 19 times.
Portuguese sweets like sponge cake and sugar candy brought by missionaries also had an influence on the development of Japanese candy. During the Edo period, a time without civil wars, Japanese sweets began to evolve. Most Japanese sweets we eat today were invented during the Edo Period. Furthermore, the arrival of Western cultures helped baked sweets become popular with the introduction of baking utensils like ovens.
Various Types of Sweets
Japanese sweets used for tea ceremonies accentuate the flavor of green tea by using simple, sweet flavors, avoiding oils, and providing visual beauty linked to each season.
Japanese sweets can roughly be divided into three categories: unbaked, semi-baked, and dry. But the divisions between categories are not so strict, and yokan (sweet red bean paste chilled with gelatin) falls into different categories depending on how it is prepared: hard ones are sorted as semi-baked, and soft ones are called unbaked.
Famous Tastes
Out of all the Japanese sweets, manju is one of the most popular. Manju are small dumplings of red bean paste wrapped in dough that can be both steamed and baked. The most famous type contains paste inside a dumpling of wheat flour dough. Materials like rice flour, buckwheat flour, and sticky rice are used for the dough, while green peas, chestnuts, and miso (fermented soy bean paste) are used for the paste inside each dumpling.
There other types of manju as well, such as: monaka, a dumpling of paste stretched thin, with dough of baked rice cakes placed on either side of the paste, and daif*cku, a dumpling of paste wrapped in rice cake dough, that are very popular among many Japanese people.
The Store Where Anmitsu Was Created
There are some stores in Tokyo that have created new styles of Japanese sweets. Ginza Wakamatsu is a great example of that kind of store. They started their business in 1894 and anmitsu was born in 1930. Anmitsu refers to a delicacy where boiled red peas, cubes of gelatin, sweet rice cakes, fruit pieces in syrup, and red bean paste are assembled in a bowl with brown sugar syrup sprinkled on top. It was a symbol of summer originally eaten during that season. The red bean paste is the leading flavor in anmitsu, and the beans are cooked only for a short period of time so that they are easy to eat.
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Ginza Wakamatsu
銀座若松
- Address 5-8-20 Ginza, Chuo-ku, Tokyo 104-0061
Stores Featuring Unbaked Japanese Sweets in a Variety of Colors
f*ckushimaya is a traditional store dating back to the Edo period that specializes in Japanese sweets. It is well known for their delicately made ue-nama-gashi (quality unbaked sweets) with colorful shapes. Each piece is reminiscent of the arrival of a new season. The different tint of each piece represents different seasons and their progression such as early fall to late fall. The pink color of the cherry blossoms of springtime gradually becomes deeper, expressing how time goes by. The beautiful appearance alone makes these sweets a real treat. Some quality unbaked sweets are made from recipes in Wagashi-hinagata-cho (a book in Japanese sweets models) from the Edo period. Sweets made from boiled Japanese chestnuts are also highly recommended.
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f*ckushimaya
福島家
- Address 2-1-1 Sugamo, Toshima-ku, Tokyo 170-0002
Try Japanese Sweets for Yourself!
For a taste of traditional Japan, try some of these authentic Japanese sweets and transcend your taste buds!
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*This information is from the time of this article's publication.
*Prices and options mentioned are subject to change.
*Unless stated otherwise, all prices include tax.
As someone deeply immersed in Japanese culture and with a comprehensive understanding of traditional Japanese sweets, my expertise spans the historical, cultural, and culinary aspects of these delicacies. I have extensively studied the evolution of Japanese sweets, their influences from various cultures, and their significance in different eras of Japan's history.
The article you provided delves into the captivating world of traditional Japanese sweets, known as Wagashi, highlighting their historical evolution, categories, popular types, and specialized stores in areas like Ginza and Ikebukuro. It explores how these sweets are not just about taste but are also designed to visually represent the seasons and cultural elements of Japan.
Here's a breakdown of the key concepts mentioned in the article:
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History and Influences: Japanese sweets, beginning with mochi, evolved through international influences. The sweets were initially impacted by Chinese pastries introduced by Japanese envoys returning from China. Portuguese sweets, like sponge cake and sugar candy brought by missionaries, also contributed to their development during the Edo period.
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Types of Japanese Sweets: These sweets are categorized into unbaked, semi-baked, and dry varieties, although the lines between these categories can be fluid. Yokan, for instance, falls into different categories based on its preparation. Additionally, Japanese sweets used in tea ceremonies focus on simplicity, sweetness, and seasonal aesthetics that complement the flavor of green tea.
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Popular Sweets: Manju, a beloved sweet, consists of small dumplings filled with red bean paste wrapped in dough, which can be steamed or baked. Variations like monaka (thin paste wrapped in baked rice cakes) and daif*cku (paste wrapped in rice cake dough) are also popular.
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Specialized Stores: Stores like Ginza Wakamatsu and f*ckushimaya are highlighted for their contributions to Japanese sweets. Ginza Wakamatsu, established in 1894, is credited with creating anmitsu, a summer delicacy featuring boiled red peas, gelatin cubes, sweet rice cakes, fruit pieces, and red bean paste, topped with brown sugar syrup. f*ckushimaya, dating back to the Edo period, specializes in quality unbaked sweets, each piece representing a season through its colors and designs.
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Addresses and Recommendations: The article provides addresses for these renowned stores—Ginza Wakamatsu in Ginza and f*ckushimaya in Sugamo—inviting readers to experience and taste these authentic Japanese sweets.
This comprehensive overview emphasizes the rich history, diverse types, and cultural significance of Japanese sweets, inviting individuals to explore and savor these delightful treats that are not only delicious but also deeply rooted in Japan's cultural heritage.
