okashi

Okashi (お菓子) is a Japanese term for confections and snacks. In everyday Japanese, okashi refers to sweets eaten as desserts or snacks and can include Western-style candies as well as traditional pastries. The word wagashi (和菓子) specifically denotes traditional Japanese sweets, a subset of okashi that is often crafted with seasonality and aesthetic in mind.

Wagashi are typically made to reflect the seasons and events of the year. Common ingredients include mochi (glutinous rice), rice flour, azuki bean paste (anko), sugar, kanten (agar), and fruit. They come in many forms, such as mochi and dango (rice-based treats), manju (steamed buns filled with bean paste), yokan (gelled bean paste), and nerikiri pastries that are shaped to resemble flowers and seasonal motifs. Wagashi are commonly served with matcha in the Japanese tea ceremony and are also offered as gifts or offerings at temples and during festivals.

Historically, wagashi developed from courtly and religious food practices, with broader popularization during the Edo period as sugar became more available and confectionery crafts diversified. The tradition emphasizes craftsmanship, regional variation, and the integration of seasonal imagery into both flavor and presentation.

In modern usage, okashi also covers everyday snacks and imported confectionery. The industry includes artisanal wagashi makers who emphasize traditional techniques, as well as mass-market brands and packaged sweets. Gift-giving and seasonal exchanges remain important cultural practices around okashi.

Notable forms and examples include mochi, manju, dorayaki, taiyaki, nerikiri, yokan, and regional specialties such as Kyoto’s yatsuhashi.