Wagashi (Best 10 in Chugoku & Shikoku)
”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 Chugoku & Shikoku 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 ?
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，為大家整理出中國與四國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!
1. Kashiwa Mochi (Shimane Prefecture)
The glutinous and non-glutinous rice flours are kneaded into a dumpling shape, rolled in sarutriybara leaves, and steamed. Inside the rice cake is a sweet red bean paste.
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2. Tart (Ehime Prefecture)
A typical confectionery of Matsuyama City. In Matsuyama City, the term “tart” is used for a cake-like pastry roll made of sponge cake dough and rolled with anko (sweet bean paste).
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3. Igamochi (Hiroshima Prefecture)
A sweet made of glutinous rice or rice flour, wrapped with azuki bean paste and topped with brightly colored grains of glutinous rice, then steamed.
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4. Oiri (Tottori Prefecture)
Roast dried rice, mix it with syrup, and form it into a round shape while it is still hot.
Photo source: Ministry of Agriculture, Forestry and Fisheries |
5. Kashiwa Mochi (Yamaguchi Prefecture)
A celebratory rice cake made of fine white rice flour and white bean flour, filled with red bean paste or miso bean paste.
Photo source: Ministry of Agriculture, Forestry and Fisheries |
6. Sasamaki (Shimane Prefecture)
Rice flour kneaded, rolled in kumazasa bamboo and boiled. It has taken root as a traditional food for Dragon Boat Festival in the lunar calendar.
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7. Kankoro (Ehime Prefecture)
It is confectionery that added sugar to the soft dried sweet potato and mash it with a pestle and pestle, add azuki beans, and blend the flavors.
Photo source: Ministry of Agriculture, Forestry and Fisheries |
8. Uirou (Yamaguchi Prefecture)
Sweets made by steaming bracken flour and sugar as the main ingredient.
Photo source: Ministry of Agriculture, Forestry and Fisheries |
9. Hangoroshi (Tokushima Prefecture)
Hangoroshi, a mixture of glutinous and non-glutinous rice, like a rice ball
Photo source: Ministry of Agriculture, Forestry and Fisheries |
10. Yuzukan (Tokushima Prefecture)
Yuzu citron jelly. Squeeze the juice and use it for the jelly part. Cut the yuzu in half and hollow out the filling to make a cup for a more festive finish.
Photo source: Ministry of Agriculture, Forestry and Fisheries |
1. Kashiwa Mochi (島根縣)
柏餅(島根縣)是將糯米和大米粉揉成餃子狀，滾入猿葉，再蒸熟的麻糬。 裡面是甜甜的紅豆沙。
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2. Tart (愛媛縣)
餡餅是松山市的名糕點。 在松山市，「餡餅」一詞用於是指由海綿蛋糕麵團製成，再用紅豆沙捲起的蛋糕狀糕點卷。
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3. Igamochi (廣島縣)
稻花餅是用糯米或米粉製成的甜食。裹上紅豆沙，上面再撒上顏色鮮豔的糯米粒，然後蒸熟。
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4. Oiri (鳥取縣)
Oiri(おいり)的做法是將乾米烤熟，加入糖漿，再趁熱將其揉成圓形。
圖片來源：農林水產省 |
5. Kashiwa Mochi (山口縣)
柏餅(山口縣)是一種由細白米粉和白豆粉製成的節慶麻糬。裡面塞滿了紅豆沙或味噌豆沙。
圖片來源：農林水產省 |
6. Sasamaki (島根縣)
笹巻的做法是將米粉揉成團，用熊正竹捲起來，然後煮沸。 它已成為農曆端午節的傳統食物。
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7. Kankoro (愛媛縣)
是一種混合風味的糖果。做法是在軟軟的乾紅薯中加入糖，用槌搗碎，再加入紅豆。
圖片來源：農林水產省 |
8. Uirou (山口縣)
外郎是以蕨菜粉和糖為原材料蒸製而成的甜點。
圖片來源：農林水產省 |
9. Hangoroshi (德島縣)
是混合了糯米和非糯米的小吃，像一個飯糰。
圖片來源：農林水產省 |
10. Yuzukan (德島縣)
柚子羹的做法是將柚子抽出果汁並將其用於果凍部分。 然後再柚子切成兩半，把果肉挖空，做成一個杯子狀。據説做成杯子狀是因為更有節日氣氛。
圖片來源：農林水產省 |