Wagashi is the Japanese term for traditional Japanese cakes and sweets. Wagashi term used to distinguish traditional Japanese cake with cookies and candy from the West (Yogashi) which introduced Europeans to Japan since the Meiji era.
Snacks from China introduced ambassadors to the Tang Dynasty emperor, and a cake called Namban-gashi introduced missionaries from Europe are also classified into Wagashi.
Japanese traditional cake that is classified into wagashi generally are of the mochi, manju, dango, and dried fruit.
Wagashi generally made a cake that was served in the tea ceremony, so most wagashi have only one flavor, which taste sweet.
In the tea ceremony, which was served wagashi host must be spent before drinking the tea may taste bitter or Sepat.
In addition to food, wagashi prosecuted as a beautiful work of art seen. Wagashi beauty of form and color are often much more important than taste.
In addition, wagashi must depict the natural beauty of four seasons in Japan. In summer, for example, shapes and colors should reflect the coolness wagashi for people to see.
Wagashi summer as far as possible look cool or transparent, so often wear Kuzu starch made from the tuber of Pueraria lobata.
Seasonal Wagashi can only be enjoyed in a particular season. mizu jelly Yokan for example, is only available in summer, or sakuramochi are eaten in spring.
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