△Wasanbon chrysanthemum
A traditional sugar called "Wasanbon" is known to be the best, with a delicate sweetness, an essential material to make Japanese sweets.
In Sado, we serve Wagashi before tasting the tea.
"Hi-gashi (dry sweets, which only include 20% of water)" is served before "Usu-cha (light green tea)". "Omo-gashi (main sweets)" also called "Nama-gashi (raw sweets)" are made with prominent techniques and are equivalent to pieces of art work.
WAGASHI , Japanese sweets
There are many traditional sweets in Japan.
Small beans and rice sweetened with sugar or malt syrup have an elegant sweetness.
Not only the taste, but the beautiful shapes with seasonal motifs associated with the compendium of season words (for haiku poets) are a characteristic of traditional Japanese sweets.
In wintertime, the sweets tend to have a gummy mouthfeel (expressed "mocchiri" in Japanese), and in summertime, they have a slippery cool feeling once put in the mouth.
