17 Must-Try Traditional Japanese Sweets (Wagashi)

Senbei is a classic Japanese snack made from rice, flattened into a thin shape, and then grilled to a crisp. Known for its simple yet satisfying crunch and rich rice flavour, senbei has been a popular everyday snack in Japan for generations. 

Senbei comes in many varieties, including classic soy sauce and salted varieties, as well as options like sesame and shrimp senbei. You can easily find it in supermarkets and convenience stores as well as tourist spots.

Dango are small, chewy rice dumplings on a skewer. Popular types include mitarashi dango, which is coated with a sweet soy glaze, and anko dango, topped with sweet red bean paste. Seasonal and regional varieties, like three coloured dango enjoyed at cherry blossom viewings, or tea flavoured dango are also available. Colourful dango lined up at festivals and tourist spots is a classic symbol of Japan’s seasonal charm.

Nerikiri is a beautiful and delicate Japanese sweet made from sweetened white bean paste and a chewy rice flour dough. It’s often shaped into seasonal designs, like flowers or fruits, and is known for its smooth texture and refined sweetness. This traditional treat is commonly served at tea ceremonies, where its elegant appearance adds to the experience. Nerikiri is a perfect example of the artistry and tradition of Japanese sweets.

Yokan is a dense, jelly-like sweet made from sweetened red bean paste and thickened with agar, offering a moist yet firm texture. It’s typically shaped into a long block and is often sliced into small pieces for serving. With a rich history, yokan is commonly enjoyed with tea during tea ceremonies. In the summer, a variation called mizu yokan, which has a higher water content, becomes popular for its cool, smooth texture—making it the perfect refreshment for hot days.

Taiyaki is a fish-shaped pastry made with a crispy outer layer, filled with sweet red bean paste. Often served hot, this treat is popular at festivals and street stalls as a quick and delicious snack. Traditionally, taiyaki is available with either smooth koshi-an (strained bean paste) or chunky tsubu-an (bean paste with whole beans), but newer versions include fillings like custard and chocolate, adding a modern twist.

Daifuku is a traditional Japanese sweet, filled with sweet red bean paste, and covered by a chewy rice cake. With seasonal flavours like cherry blossom, strawberry, large adzuki beans, and chestnut, this treat is both a feast for the eyes and taste buds. A staple in Japanese sweets shops, daifuku is also widely available at convenience stores.

Castella is a fluffy, moist sponge cake introduced by Portuguese traders, now a beloved Nagasaki specialty. This sweet cake offers a gentle egg and sugar flavour, combining the best of Japanese and Western dessert traditions.

Sakura mochi, a springtime treat, is a pink rice cake filled with sweet red bean paste and wrapped in a salted cherry blossom leaf. The leaf’s mild saltiness enhances the sweetness of the filling, creating a perfect balance of flavours. While the leaf is edible, people usually remove it. Available in spring, sakura mochi can be found in Japanese sweet shops, supermarkets, and even convenience stores.

Monaka is a delicate wafer filled with sweet red bean paste, often moulded into shapes like flowers, animals, or castles for extra appeal. The crisp, toasted wafer is also served with various modern desserts like ice cream or tart sweets.

Warabi mochi is a jelly-like treat made with bracken starch, known for its refreshing, bouncy texture. Served cold with black sugar syrup and kinako (roasted soybean flour), it’s a popular choice during the summer months. The unique texture of warabi mochi is a must-try!

Dorayaki is a traditional dessert made of sweet red bean paste sandwiched between two fluffy pancakes. Like taiyaki, it’s traditionally filled with koshi-an or tsubu-an, though various flavours now exist. Dorayaki is a popular afternoon snack in Japanese homes and pairs perfectly with tea.

Kashiwa mochi, wrapped in oak leaves, is a traditional sweet enjoyed on Children’s Day (May 5), to wish for family health. Similar to sakura mochi, but made with a white rice cake, it’s a seasonal treat often found in spring.

Anmitsu is a traditional Japanese dessert made with agar jelly, fruit, red beans, and a sweet syrup, often served in a bowl or glass. The smooth texture of the jelly, the rich sweetness of the syrup, and the refreshing fruit make anmitsu a delightful choice. It is a traditional dessert from Tokyo, commonly served in Japanese-style cafes.

Kuri kinton is a delicacy made from mashed chestnuts sweetened and reshaped like chestnuts. ou can enjoy the sweetness, rich aroma, and smooth texture of the chestnuts. It’s a specialty of Gifu Prefecture and is only available fresh during autumn when chestnuts are in season.

Kintsuba is a square-shaped sweet made with red bean paste and agar, coated in flour and lightly grilled. Its firm texture and the aroma of roughly mashed beans are its distinctive features, offering a simple and gentle taste. It can be found in traditional areas such as Asakusa, Kyoto, and Kanazawa.

Rakugan are delicate sweets made from sugar and rice or soybean flour, melting effortlessly in the mouth. Moulded into shapes like flowers, animals, and seasonal motifs, they are enjoyed at tea ceremonies and celebrations. Wasanbon, a similar treat, is made entirely from a fine sugar called wasanbon, offering a more refined sweetness.

Karinto is a crunchy, traditional snack made by mixing flour and sugar, shaping it into sticks, frying them, and coating them with sweet syrup. Variants include flavours such as brown sugar, kinako, and sesame. Karinto has been a beloved snack since the Edo period, enjoyed by both adults and children and remains popular in Japan today.