Wagashi through the Seasons

The four seasons play a huge role in shaping daily life in Japan. They influence the country’s celebrations, literature, culture and more. Over the centuries, artists and aristocrats have helped reinforce the motifs associated with every season. For instance, Japanese haiku about the spring would mention the sakura or cherry blossoms, and those about the summer would mention the cry of a cicada. Like these poems, as the seasons changed, the Japanese sweets or wagashi also changed in texture, shape and taste.

Originally, as basic as powdered nuts, then mixed with other ingredients and eaten along with green tea to complement its bitter taste, wagashi have evolved over the years into more sophisticated forms. The basic ingredients – bean paste, glutinous rice flour, sugar and agar – are combined in various ways to create many different kinds of sweets.

Wagashi in Spring

In springtime, cherry blossoms bloom across Japan, and the wagashi reflect this. Hana-fubuki (shower of blossoms) are made of white bean paste and are meant to show the beauty of falling cherry blossoms.

Sakura-mochi (cherry blossom rice cake) is another popular spring wagashi. Anko or red bean paste is wrapped in pink-colored mochi and covered with a leaf of the cherry blossom tree.

Wagashi in Summer

The long and humid summers of Japan are associated with wagashi that resemble water drops or contain higher amounts of water, so they are lighter than normal. For example, Mizu yokan has more water and a refreshing feel and texture.

Kingyoku-kan are transparent sweets that take on a vast array of natural motifs, such as water containing goldfish. Like the mizu yokan, their light and smooth consistency is meant to create an impression of coolness for the consumer.

Wagashi in Autumn

As the leaves on the trees start to change in colour, the wagashi are coloured orange or in warmer shades and shaped like leaves or fruits. Fall in Japan also means sweet potatoes, chestnuts, and persimmons, all of which are used to create various types.

Wagashi in Winter

Winter brings with it its own special wagashi, such as the snowball-like Tsubaki-domyoji, which also happens to be Japan’s oldest sweet!

Also, during this season, at the start of the new year, another special sort of wagashi called nerikiri ume, which is made by kneading red and white bean paste together to form the shape of a plum. These plum sweets are a common symbol of celebration during the New Year.

As winter draws to a close, the uguisu mochi (bush warbler mochi) is eaten to signal that spring is on its way.

Other forms of Seasonal Wagashi

Wagashi also have a close relationship with Japan’s festivals celebrated throughout the year. Whether it is the last day of winter in the traditional calendar or Children’s Day, specific treats are enjoyed on these days. When the season ends, they cease to be sold in shops until next time.

Some wagashi are made only for a specific season, and others express different aspects of a season. Apart from seasonal types, there are also some that can be enjoyed throughout the year, such as dorayaki, dango, or manju. These are very fulfilling too, but seasonal wagashi have a unique charm. They encapsulate the wonders of the seasons and suggest the passing of time. Not only are they used to welcome a new season, but they also mark various days of importance during that season and then indicate the coming of the next season. Nothing beats having your own delicious wagashi calendar that you can eat your way through!

Featured Photo Credit: Kenishirotie

To try handcrafted Wagashi, join our Flavors of Japan Food Tour, or ask our expert travel specialists to help you book a wagashi-making class to learn this art form yourself!