Higashi

Higashi is a delightful type of wagashi, or traditional Japanese sweet, renowned for its dry texture and low moisture content. This quality grants it a longer shelf life compared to other wagashi varieties. At one end of the wagashi spectrum lies higashi, while its counterpart, namagashi, is known for being moist and perishable.

Higashi encompasses a range of sweets, including rakugan (pressed sugar sweets), konpeitō (tiny, colorful sugar candies), senbei (rice crackers), and arare (bite-sized rice crackers). These treats can be crafted from various ingredients such as rice flour, azuki beans, soybeans, green peas, and different starches. The pinnacle of higashi is often made with wasanbon, a high-quality Japanese sugar that adds a touch of elegance.

In Japan, higashi is frequently served at tea ceremonies, where its refined taste and texture complement the ritual's serene atmosphere. Some specific types of higashi you might encounter include Goshikiitō, Hakusansekkei, Hanakazura, Mugirakushizuka, Nininsuzuka, Rakugan, Shigure no Matsu, and Suiko. Each variety boasts unique flavors and shapes, showcasing the rich diversity of higashi available.