List of Japanese desserts and sweets

File:Coffee jelly.jpg is a popular gelatin dessert in Japan.]]

• {{transliteration|ja|Anpan}}
• {{transliteration|ja|Chinsuko}}
• Coffee jelly
• Green tea ice cream
• Hakuto jelly
• Melonpan
• Mochi ice cream{{cite news|first=Teresa|last=Watanabe|title=Frances Hashimoto dies at 69; Little Tokyo leader, mochi ice cream creator |url= https://www.latimes.com/local/obituaries/la-me-frances-hashimoto-20121107-story.html |work=Los Angeles Times |date=2012-11-07 |access-date=2012-12-02}}
• Purin
• {{transliteration|ja|Sata andagi}}
• Tokyo banana
• Kakigōri

File:Hakuto peach jelly.jpg|Hakuto jelly is a seasonal dessert in Japanese cuisine available in the summer.

File:Mochi Ice Cream.jpg|Mochi ice cream is a Japanese confection made from mochi (pounded sticky rice) with an ice cream filling.

Image:Making sata andagi.jpg|{{transliteration|ja|Sata andagi}} are sweet, deep fried buns of dough similar to doughnuts

File:Peanut Amanatto.jpg {{transliteration|ja|amanattō}}. {{transliteration|ja|Amanattō}} is a traditional Japanese confectionery that is made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying.]]

File:Gozasoro.JPG}} ({{transliteration|ja|gozasōrō}}) being prepared in a store in Sannomiya, Kobe, Japan]]

{{nihongo||和菓子|Wagashi}} is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, {{transliteration|ja|anko}} (azuki bean paste), and fruits. {{transliteration|ja|Wagashi}} is typically made from plant ingredients.Gordenker, Alice, "[http://search.japantimes.co.jp/cgi-bin/ek20110120wh.html So What the Heck is That?: Wagashi]", Japan Times, 20 January 2011, p. 11. {{transliteration|ja|Wagashi}} are made in a wide variety of shapes and consistencies and with diverse ingredients and preparation methods. {{transliteration|ja|Wagashi}} are popular throughout Japan and each region has its specialties, but many products are regional or seasonal.(n.d.). Retrieved from https://www.japan-guide.com/e/e2312.html

• {{transliteration|ja|Akumaki}}
• {{transliteration|ja|Amanattō}}
• {{transliteration|ja|Amezaiku}}
• {{transliteration|ja|Anmitsu}}[https://web.archive.org/web/20220522010727/https://www.eitarosouhonpo.co.jp/SHOP/9969488.html 榮太樓 和菓子屋のあんみつ 抹茶みつ][https://web.archive.org/web/20240224033952/https://www.wakanet.co.jp/products/139 和菓子屋の角カップあんみつ黒糖]
• {{transliteration|ja|Arare}}

• {{transliteration|ja|Botamochi}}
• {{transliteration|ja|Beika}}

• {{transliteration|ja|Castella}}
• {{transliteration|ja|Chitoseame}}

• {{transliteration|ja|Daifuku}}
• {{transliteration|ja|Dango}}
• {{transliteration|ja|Dorayaki}}

• {{transliteration|ja|Gionbō}}
• {{transliteration|ja|Gyūhi}}

• {{transliteration|ja|Hanabiramochi}}
• {{transliteration|ja|Hatsuyumezuke}}
• {{transliteration|ja|Higashi}}
• {{transliteration|ja|Hishi mochi}}

• {{transliteration|ja|Imagawayaki}}{{cite web|url=http://style.nikkei.com/article/DGXNASFE2604E_Q4A310C1000000?channel=DF260120166498&style=1|archive-url=https://web.archive.org/web/20170622014505/http://style.nikkei.com/article/DGXNASFE2604E_Q4A310C1000000?channel=DF260120166498&style=1|script-title=ja:今川焼き　生地や中身にこだわり、飽きない和菓子|language=ja|publisher=Nikkei|date=24 April 2014|archive-date=22 June 2017|access-date=24 February 2024}}{{cite web|url=https://www.tokai-tv.com/tokainews/feature/article_20220529_18801|archive-url=https://web.archive.org/web/20230605072915/https://www.tokai-tv.com/tokainews/feature/article_20220529_18801|script-title=ja:関東は今川焼、関西は大判焼き等・・・生地に餡入れて焼き上げたアレ 全国に100以上名前あった|language=ja|publisher=Tokai Television|date=29 May 2022|archive-date=5 June 2023|access-date=24 February 2024}}

• {{transliteration|ja|Kanten}}
• {{transliteration|ja|Karintō}}
• {{transliteration|ja|Karukan}}
• {{transliteration|ja|Konpeitō}}
• {{transliteration|ja|Kusa mochi}}
• {{transliteration|ja|Kuzumochi}}
• {{transliteration|ja|Keiran Sōmen}}

• {{transliteration|ja|Manjū}}
• {{transliteration|ja|Mizuame}}
• {{transliteration|ja|Momiji manjū}}{{cite web|url=https://www.pref.hiroshima.lg.jp/soshiki/19/1171866924385.html|archive-url=https://web.archive.org/web/20221109105316/https://www.pref.hiroshima.lg.jp/soshiki/19/1171866924385.html|script-title=ja:もみじまんじゅう（廿日市市宮島町）|language=ja|publisher=Hiroshima Prefecture|date=12 July 2022|archive-date=9 November 2022|access-date=22 February 2024}}

• {{transliteration|ja|Monaka}}

• {{transliteration|ja|Namagashi}}
• {{transliteration|ja|Nerikiri}}

• Raindrop cake
• Red bean paste

• {{transliteration|ja|Sakuramochi}}
• {{transliteration|ja|Senbei}}
• {{transliteration|ja|Shiruko}} (red bean soup)
• {{transliteration|ja|Suama}}

• {{transliteration|ja|Taiyaki}}
• {{transliteration|ja|Tokoroten}}

• {{transliteration|ja|Uirō}}

• {{transliteration|ja|Warabimochi}}
• {{transliteration|ja|Wasanbon}}

• {{transliteration|ja|Yatsuhashi}}
• {{transliteration|ja|Yōkan}}
• {{transliteration|ja|Yubeshi}}

File:Daifuku 1.jpg|{{transliteration|ja|Daifuku}} is a glutinous rice cake stuffed with sweet filling, most commonly {{transliteration|ja|anko}}, sweetened red bean paste made from azuki beans.

File:Mitarashi dango by denver935.jpg|{{transliteration|ja|Dango}} is a dumpling and sweet made from {{transliteration|ja|mochiko}} (rice flour), related to mochi. It is often served with green tea.

File:Higashi.jpg|{{transliteration|ja|Higashi}} is dry and contains very little moisture, and thus keeps relatively longer than other kinds of {{transliteration|ja|wagashi}}.

File:Hina arare,katori-city,japan.JPG|{{transliteration|ja|Arare}} is a type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. Sweet and savory varieties are prepared.

File:Hanabiramochi.JPG|{{transliteration|ja|Hanabiramochi}} is a Japanese sweet usually eaten at the beginning of the year.

File:Kudzu starch cake,katori-city,japan.JPG|{{transliteration|ja|Kuzumochi}} are mochi cakes made of {{transliteration|ja|kuzuko}}.

File:Carinto manjyu.JPG|{{transliteration|ja|Manjū}} is a popular traditional Japanese confection; most have an outside made from flour, rice powder and buckwheat and a filling of red bean paste, made from boiled azuki beans and sugar.

File:Mizuame 001.jpg|{{transliteration|ja|Mizuame}} is a sweetener from Japan which is translated literally to "water candy". A clear, thick, sticky liquid, it is made by converting starch to sugars.

File:Kimonaka.jpg|{{transliteration|ja|Monaka}} is prepared with azuki bean jam filling sandwiched between two thin crisp wafers made from mochi.

File:Namagashi.jpg|{{transliteration|ja|Namagashi}} are a type of {{transliteration|ja|wagashi}}, which is a general term for snacks used in the Japanese tea ceremony. {{transliteration|ja|Namagashi}} may contain fruit jellies, other gelatines such as Kanten or sweetened bean paste.

File:Orange gyuhi and suama.jpg|{{transliteration|ja|Suama}} (right) and orange {{transliteration|ja|gyūhi}} (left)

File:Sakuramochi.jpg|{{transliteration|ja|Dōmyōji}} consists of a sweet pink mochi and red bean paste, covered with a cherry blossom leaf.

File:Taiyaki baking by ope in Tokyo.jpg|{{transliteration|ja|Taiyaki}}, literally "baked sea bream", is a Japanese fish-shaped cake.

File:Tokoroten.jpg|{{transliteration|ja|Tokoroten}} is prepared with jelly extracted from seaweeds such as {{transliteration|ja|tengusa}} (Gelidiaceae) and {{transliteration|ja|ogonori}} (Gracilaria) by boiling. Pressed against a device, jelly is shaped into noodles.

File:CodazziUiro1.jpg|{{transliteration|ja|Uirō}} is a traditional Japanese steamed cake made of rice flour and sugar.{{cite encyclopedia|encyclopedia=Dijitaru daijisen |title=ういろう |url=http://rekishi.jkn21.com/ |access-date=2012-06-24 |year=2012 |publisher=Shogakukan |location=Tokyo |language=ja |trans-title=Uirō |oclc=56431036 |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=2007-08-25 }}

File:Kurumi mochi.jpg|{{transliteration|ja|Warabimochi}} is a jelly-like confection made from bracken starch and covered or dipped in {{transliteration|ja|kinako}} (sweet toasted soybean flour).

File:Yatsuhashi dish.jpg|Assorted {{transliteration|ja|yatsuhashi}}. The flavors, from top to bottom, are tofu, cinnamon, sesame.

File:Youkan mizuyoukan.jpg|{{transliteration|ja|Yōkan}} is a thick, jellied dessert made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices.

• Black Thunder
• Fusen gum
• Hyōroku mochi
• Shiroi Koibito

{{portal|Food|Japan|Lists}}

• Japanese cuisine – Sweets
• List of Japanese dishes – Japanese-style sweets

• Cuisine
• List of desserts

{{reflist}}

• {{commons category-inline|Confectionery of Japan}}
• {{commons category-inline|Sweet food of Japan}}
• {{commons category-inline|Wagashi}}

{{Dessert}}

{{Lists of prepared foods}}

{{Japanese food and drink}}

{{DEFAULTSORT:Japanese desserts and sweets}}

Category:Dessert-related lists

Desserts and sweets