Namagashi

{{Short description|Type of wagashi}}

{{Italic title|reason=:Category:Japanese words and phrases}}

{{Infobox prepared food

| name = Namagashi

| image = Namagashi.jpg

| image_size = 300px

| caption = Namagashi in Yokohama, Japan.

| alternate_name =

| country = Japan

| region =

| creator =

| course =

| type = Wagashi

| served =

| main_ingredient = Fruit jellies or sweetened bean paste{{cite book |author1=William Shurtleff |editor1-last=Aoyagi |editor1-first=Akiko |title=Soy Fiber and Dietary Fiber |date=1996 |publisher=Soyfoods Center |page=45}}

| variations =

| calories = Han namagashi, which is half-cooked and less moist

| other =

}}

{{Nihongo|Namagashi|生菓子}} are a type of wagashi, which is a general term for traditional Japanese sweets and candies. Namagashi may contain fruit jellies, other gelatines such as Kanten, or sweetened bean paste.{{cite book |author1=William Shurtleff |title=History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) |date=2009 |publisher=Soyinfo Center |isbn=9781928914228 |page=367}}{{cite book |editor1-last=Sosnoski |editor1-first=Daniel |title=Introduction to Japanese Culture |date=1996 |publisher=Tuttle Publishing |isbn=9781462911530}} Namagashi is detailed, designed with using seasonal and natural motifs such as leaves and flowers to reflect the various objects of nature in Japan's four seasons.{{cite book |author1=Helen Saberi |title=Teatimes: A World Tour |date=2018 |publisher=Reaktion Books |isbn=9781780239682}} Namagashi are usually freshly made and are much more moist than other wagashi, like higashi. It generally contains 30% more water than other types. Like other wagashi, namagashi are made of natural ingredients; additives are rarely used. Namagashi is generally served with tea, and it's traditionally eaten on New Year's for good luck.{{cite book |author1=Krystina Castella |title=A World of Cake |date=2012 |publisher=Storey Publishing, LLC |isbn=9781603424462 |page=274}}