Sweets + Confections
Traditional Wagashi confections are generally made with a mixture of sweetened white bean paste called "Shiro-an" and mochi dough called "gyuhi," colored, then shaped into seasonal flowers or other nature-inspired creations. The dough is called "Nerikiri" and is a pliable, soft dough that is very sweet and created to be served along strong matcha as a counterbalance to the bitterness and umami.
Essentially a sponge cake infused with cream cheese, the fluffy Japanese cheesecake (sometimes called a "Cotton Cheesecake" or "Jiggly Cheesecake") is cloud-light and cheesy with just the right amount of sweetness. Much less dense and heavy than New York style, it wouldn't be crazy if you ate the entire thing in one sitting!
These are Japanese confections that are traditionally made and eaten during the Autumn and Spring Equinoxes. They are made of mochigome (sweet, glutinous rice pounded similarly to mochi but with some texture from rice grain) and various coatings. Flavors: 1) Koshian smooth red bean paste 2) Toasted Black Sesame 3) Kinako 4) Walnut + Pine nut Shiroan white bean paste