Wagashi (Japanese Traditional Dessert, Best 10 in Kanto)

English list

”WAGASHI” is traditional Japanese confectionery, strongly connected to the four seasons. You can enjoy the visual beauty of WAGASHI as well as its delicious flavor. One way to enjoy WAGASHI is to learn about its history, which is deeply rooted in the motifs and events of the four seasons.

WAGASHI is made in various regions of Japan, taking advantage of local agricultural products.

Here are our original best 10 rankings of WAGASHI in Kanto regions based on calculating the number of tags on social media and the number of web searches.

Why don’t you find your favorite WAGASHI ?

繁體字（Traditional Chinese list）

和菓子這詞是指跟四季緊密相連的日本傳統點心。這種傳統點心不但能從味覺上品味，也可以從視覺上享受它們的美感。而了解藏在和菓子上的圖案背後的歷史和它們與四季的關連，亦不失為一個品味它的方法。

另外，這些和菓子都是使用本地種植的農產物，在日本各地製造的。

為了讓大家更加了解在日本最受歡迎的和菓子，我們根據社交平台的引用次數和網絡搜索引擎的搜尋次數，為大家整理出關東地區最受歡迎的十個和菓子排名!

你也快點來找你心目中覺得最好吃的和菓子吧!

Best 10 in Kanto

1. Botamochi (Tochigi Prefecture)

2. Igamanjyu (Saitama Prefecture)

3. Akamochi (Ibaraki Prefecture)

4. Kushidango (Tokyo)

5. Kakimochi (Chiba Prefcture)

6. Udemanjyu (Saitama Prefecture)

7. Kurinoshibukawani (Saitama Prefecture)

8. Yakimanjyu (Gunma Prefecture)

9. Kusamochi (Tochigi Prefecture)

10. Sakamanjyu (Kanagawa Prefectre)

1. Botamochi (Tochigi Prefecture)

Glutinous and non-glutinous rice mashed together, rolled into a bale shape, and wrapped in a sweet bean paste.

tochigi

Photo source: Ministry of Agriculture, Forestry and Fisheries

2. Igamanjyu (Saitama Prefecture)

Igamanju, a steamed combination of manju and sekihan (red rice), has a surprisingly sweet and sour flavor and firm texture, and once you try it, you will become addicted to it!

Photo source: Ministry of Agriculture, Forestry and Fisheries

3. Akamochi (Ibaraki Prefecture)

Aka-mochi” is a red-colored rice cake made from red corn flour.

Photo source: Ministry of Agriculture, Forestry and Fisheries

4. Kushidango (Tokyo)

Dumplings made with boiling rice flour in a round shape. Dumplings skewered and roasted are called kushidango.

Photo source: Ministry of Agriculture, Forestry and Fisheries

5. Kakimochi (Chiba Prefcture)

Kakimochi is made by deep-frying or charcoal-grilling mochi (rice cakes) in oil, mainly as a snack for tea ceremony, and by placing the mochi in low-temperature oil, it expands moderately without leaving a core.

Photo source: Ministry of Agriculture, Forestry and Fisheries

6. Udemanjyu (Saitama Prefecture)

Udemanju is made from new wheat. Ude-manju” is a word derived from “yude-manju,” meaning “boiled manju,” and is characterized by the fact that it is boiled in plenty of hot water instead of steamed. By boiling, the texture of the buns becomes sticker than steamed buns.

Photo source: Ministry of Agriculture, Forestry and Fisheries

7. Kuri-no-shibukawani (Saitama Prefecture)

It is sweet made with chestnuts, putting water and chestnuts in a pot over a fire, and when the chestnuts become soft, adding water and sugar and simmering them. Because sugar was expensive and precious in the old days, it was a luxury food served at festivals and celebratory occasions.

Photo source: Ministry of Agriculture, Forestry and Fisheries

8. Yakimanjyu (Gunma Prefecture)

Manju buns skewered and baked with sweet miso sauce.

9. Kusamochi (Tochigi Prefecture)

Kusamochi are rice cakes made with mugwort, and are eaten from mid-March to mid-April, when the mugwort has sprouted and grown somewhat.

Photo source: Ministry of Agriculture, Forestry and Fisheries

10. Saka-manjyu (Kanagawa Prefectre)

The characteristic feature of this product is that the manju is puffed up by the power of fermentation using koji (malted rice). Generally, it is filled with Ogura-an (sweet bean paste).