The basis for current Japanese sweets are said to have been established in the mid-Edo period (ca. the 18th century) when a variety of types were created.
These include rakugan, a mold rice-flour candy; yokan, a bar of sweet jellied adzuki bean paste; daifuku, a soft glutinous rice cake stuffed with adzuki bean jam; and manju, a wheat bun stuffed with adzuki bean jam.
Examples of representative Japanese confections include senbei, baked rice-flour crackers; monaka, azuki bean jam sandwiched between two thin crispy wafers made from glutinous rice; and dorayaki, adzuki bean jam sandwiched between two round pancake-like sponge cake patties.
Although there is no specific definition of what constitutes a Japanese confection, our products are made using traditional ingredients such as adzuki bean jam.
Currently, many modern types of Japanese confections have also come to be made using combinations of various ingredients.
However, Japanese confections are if high quality since they are made with natural ingredients such as grain and beans, granting them with superior taste and high nutritional value. Such foods may have functional effects on people’s health, so we must take care in preserving this goodness.
Japanese confections have been developed throughout a long history.