- 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 ofnamagashi , 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 offlour , 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, likeazuki ,soybean or greenpea andstarches 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.
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