東風吹かば

Japanese ice cream is known for its rich dairy flavor and silky texture. Made with high-quality milk and cream, it offers exceptional satisfaction even in small portions. Frequent seasonal and regional varieties reflect Japan’s evolving dessert culture.

A Japanese ice cream treat made by sandwiching ice cream between crisp monaka wafers. Some varieties remain crunchy, while others become soft over time, making it an acquired texture for some. Mild sweetness and nostalgic flavor make it widely loved.

A slice of toast topped with sweet red bean paste and butter, creating a Japanese-Western fusion. The saltiness of the butter harmonizes with the sweetness of the anko, a café culture favorite.

Kakigoori is a Japanese summer dessert made of shaved ice topped with syrup and other ingredients. Many specialty shops use natural ice, known for its fluffy texture.

Japanese cup ice cream is a small, single-serve portion known for rich flavor and high quality. Convenience stores offer premium selections with seasonal and regional flavors, delivering delicate sweetness and satisfying texture unique to Japan.

A smooth, melt-in-your-mouth dessert made primarily with milk, highlighting its natural flavor. Sweet but gentle, often set with eggs or gelatin. A simple yet rich treat loved by all ages and commonly served at cafés and in homes.

Kushi Dango is a traditional Japanese street food featuring rice flour dumplings skewered on bamboo sticks. It comes in various flavors like mitarashi, anko, and kinako, offering a chewy texture and sweet-savory taste. Often seen at festivals and tourist spots.

Coffee jelly is a dessert unique to Japan, made by solidifying bitter coffee into jelly form. Unlike sweet jellies overseas, it features a subtle sweetness and mild bitterness. It’s commonly available at convenience stores.

Zenzai is a traditional Japanese dessert made from sweetened red beans. In western Japan, the chunky version is called zenzai, while the smooth one is called shiruko. It’s enjoyed hot in winter and cold in summer.

Daifuku is a popular Japanese sweet made by wrapping red bean paste in soft mochi. It comes in many variations, such as strawberry daifuku and mame-daifuku.

Taiyaki is a fish-shaped pastry usually filled with sweet red bean paste. The traditional single-mold style is called “natural,” while mass-produced ones are humorously called “farmed.” It has a crispy shell and soft interior.

Dango is a traditional Japanese food made from rounded rice flour dough, known for its chewy texture. While “dango” can refer to any round food, it usually means rice flour dumplings, often sold skewered on sticks.

Nerikiri is a Japanese confection made from kneaded white bean paste and sugar. Crafted into seasonal motifs, flowers, and birds, it emphasizes aesthetic beauty and resembles edible art.

Monaka is a Japanese sweet with a crisp, fragrant shell enclosing fillings such as sweet bean paste or mochi. The fillings have evolved over time, reflecting both tradition and innovation.

Yakiimo is a roasted sweet potato with a rich natural sweetness. The “ishiyaki” version uses heated stones to evenly roast it, creating a fluffy and caramelized texture.