Higashi (food)

Higashi (Japanese: 干菓子 or 乾菓子, dry confectionery), is a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi.This word can be said as the antonym of namagashi, and the definition can include rakugan, konpeito, senbei, arare, and so on (though usually senbei and other alikes are not sweet and thus the word kashi/wagashi is not so fitting).

Narrower definition of higashi is ones made generally with one or more kinds of sugar, particular sorts of flour, and some other additives, while there are some made solely of sugars.

The flour used in higashi is usually made of rice, which has many different varieties of its own. Flours made of other ingredients, like azuki, soybean or green pea and starches are often used too.

Those made with wasanbon, Japanese premium fine-grained sugar made with traditional method, are commonly regarded as finest ones.

The most common and well-known higashi is rakugan, but the definition of the word is somewhat vague and sometimes not suitable for a certain type of wagashi, so the word 'higashi' would be better in some cases.

Higashi are often served at Japanese tea ceremonies

List of Higashi

* Goshikiitō (五色糖) - Five flavors, "Bainiku" (pickled ume), "Hakka" (Japanese mint), "Nikkei" (cinnamon), "Shōga" (ginger), and "Yuzu" (citron) each with distinct shapes.
* Hakusansekkei (白山雪渓)
* Hanakazura (花かずら)
* Mugirakushizuka (麦らく静)
* Nininsuzuka (二人静)
* Rakugan (落雁)
* Shigure no Matsu (時雨の松)
* Suiko (推古) - "Aka" (pinkish red) and "Shiro" (white) are available.