en Namagashi

Namagashi
	Namagashi in Yokohama, Japan.
Type	Wagashi
Place of origin	Japan
Main ingredients	Fruit jellies or sweetened bean paste
Food energy; (per serving)	Han namagashi, which is half-cooked and less moist kcal
	Media: Namagashi;

Namagashi (生菓子) are a type of wagashi, which is a general term for traditional Japanese sweets and candies.^[3] Namagashi may contain fruit jellies, other gelatines such as Kanten, or sweetened bean paste.^[4]^[3] Namagashi is detailed, designed with using seasonal and natural motifs such as leaves and flowers to reflect the various objects of nature in Japan's four seasons.^[5] Namagashi are usually freshly made and are much more moist than other wagashi, like higashi.^[4]^[3] It generally contains 30% more water than other types. Like other wagashi, namagashi are made of natural ingredients; additives are rarely used. Namagashi is generally served with tea, and it's traditionally eaten on New Year's for good luck.^[2]

References

^ William Shurtleff (1996). Aoyagi, Akiko (ed.). Soy Fiber and Dietary Fiber. Soyfoods Center. p. 45.
^ ^a ^b Krystina Castella (2012). A World of Cake. Storey Publishing, LLC. p. 274. ISBN 9781603424462.
^ ^a ^b ^c Sosnoski, Daniel, ed. (1996). Introduction to Japanese Culture. Tuttle Publishing. ISBN 9781462911530.
^ ^a ^b William Shurtleff (2009). History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia). Soyinfo Center. p. 367. ISBN 9781928914228.
^ Helen Saberi (2018). Teatimes: A World Tour. Reaktion Books. ISBN 9781780239682.

Namagashi

References

See also