Hakkus

Hakkus are a traditional type of Japanese confectionery known for their soft, chewy texture and mild sweetness. Originating in the Edo period (1603–1868), they are a type of *wagashi* (traditional Japanese sweets) that have been enjoyed for centuries. The name "hakku" comes from the Japanese word for "eight," as they were originally sold in sets of eight pieces, though this practice is less common today.

Hakkus are typically made from a mixture of mochi rice flour, sugar, and water, which is steamed and then kneaded into a smooth, elastic dough. The dough is often flavored with ingredients like matcha (green tea), kinako (roasted soybean flour), or sweet red bean paste. After shaping, the hakkus are steamed again to achieve their signature soft, jelly-like consistency. They are often dusted with kinako or matcha powder for added flavor and presentation.

These sweets are commonly served during special occasions, such as tea ceremonies, festivals, and seasonal celebrations. Their mild sweetness and delicate texture make them a popular choice alongside traditional Japanese tea. Hakkus are also sometimes paired with other wagashi, like *daifuku* or *mochi*, to create layered or filled variations.

In modern times, hakkus remain a beloved treat, though they may be found in both traditional and contemporary forms. Some variations include fruit-flavored or colored versions, catering to broader tastes while preserving their classic appeal. They are widely available in Japan, particularly in specialty stores, tea houses, and as part of seasonal confectionery sets.