Traditional Japanese Candy (wagashi) is produced from natural plant ingredients. The name of a classic wagashi is usually the name of a natural wonder or a word from a classical work of art. Candies made from other ingredients or coming from Okinawa, China, The United States, or Europe are not called wagashi, but for example Yogashi.
Japanese candies are made only from natural plant ingredients, based from:
- Cane Sugar
- Azuki beans
- Rice flour
- Wheat flour
- kanten (agar-agar)
One usually eats Japanese candies with green tea or formally during the tea ceremony because the bitter taste of the powdered tea is gentled from the sweet taste of the Japanese candies.
The Tasting of Japanese candies is an entire art and pleasure to the five human senses:
- sight: the eyes see the colors and form of the candy
- smell: the nose smells the delicate perfume
- touch: the fingers and the tongue feel the tenderness
- taste: the tongue reveals the taste of the candy
- sound: the ears hear the name of the Japanese candy (for example, a name of a spring-time wagashi is to-zakura, "steaming horizon of blossoming cherry trees", an example of an autumn name is kozue no aki "autumn palette")
In old Japan, people apparently ate fruits and nuts in addition to cereal such as rise, wheat, and millet. Archaeological finds from the Jomon Period have shown little cooked cake made from chestnut flower.
According to Kojiki, emperor Suinin demanded of a man called Tajima-Mori to bring a kind of orange from Tokoyo-no-kuni, the eternal land (probably Okinawa or Taiwan). Around 10 years later, when he brought them to Japan, Suinin had already passed away. He grieved because he was not able to complete his mission and killed himself. Traditionally Tajima-Mori is considered the kami (spirit or sacred patron) of candy makers.
Before the introduction of sugar during the 16th century, Japanese candies were sweetened with Mizuame, Suikazura or fresh or dried fruits. Dairies and notes starting from the Jamon Period show the high amount one esteemed dried fruits suck as persimmon or raisins from wild vines. To this day the sweetness of dried persimmons is a guide for the ideal sweetness for Japanese candies.
During the Edo Period, production of cane sugar widened in Okinawa and low quality brown sugar was available there just as highly refined white sugar was. A special sugar, called wasanbon is produced from that time and continues to be used only to manufacture Japanese candies. Between the Japanese samurai candies were customary and well-liked gifts (similar to today's practice of gifting a bottle of wine).
Japanese candies are served during Japanese tea ceremonies. A presentation of a good seasonal candy indicates a good traditional education. Japanese candies is also a favorite souvenir which one brings home after a visit to a tourist location or temple. When a guest receives a plate of candies during a ceremony, he usually has to finish eating it before receiving with both hands a bowl of powdered tea. However when one drinks another green tea, he is able to enjoy tea and candy at the same time.