What kind of wagashi confection is Momoyama?

“Wagashi (和菓子)” is the word for traditional Japanese sweets, and today for this blog article, I actually bought a Wagashi confection called “Momoyama (桃山)” at a supermarket near my house.

Wagashi Momoyama

The Wagashi treat, Momoyama can be found in many supermarkets around the country and is commonly eaten in daily life as a casual snack going well with green tea.

Manju (饅頭)Manju Cake

Actually, until I made online research about the confection Momoyama, I totally thought it was a kind of “Manju (饅頭)” cake simply because it looks like that, but the thought was incorrect.

Momoyama (桃山)

Japanese Wagashi Sweet Momoyama

According to the article “桃山 (和菓子)” on Wikipedia Japan, Momoyama is a baked Wagashi confection and is categorized as a “Han-Namagashi (半生菓子)”.

Han-Namagashi is one of the classifications of Japanese sweets by water content and refers to the confections whose water content ranges from 10% to 30%.

Wagashi Momoyama Cake

The Wagashi, Momoyama is made from sweetened white bean paste “Shiro-An (白餡)”, sugar, and egg yolk mixed with a small amount of kudzu arrowroot powder or the rice flour called “Mijinko (みじん粉)”.

The ingredients are all mixed together, kneaded, molded, and then baked, so unlike Manju buns, the confection Momoyama contains the sweet bean paste “Anko (餡子)” in its dough.

Momoyama is actually a relatively new Wagashi confection and is often filled with sweet white bean paste or Shiro-An. The cake is soft and milky and is especially characterized by the gentle refined sweetness that comes from Shiro-An and egg yolk.

Tomo

Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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