Japanese cakes and sweet snacks bring together pastries that have become everyday classics, biscuits, chocolates and small portions designed for snack time. Their originality lies as much in their textures as in their flavours: light sponge cakes, crispy wafers, creamy fillings, azuki paste, matcha, strawberry and chocolate create a highly varied world of treats.
Some cakes are deeply associated with Japan, starting with Japanese dorayaki. They are made from two small, fluffy pancakes traditionally surrounding a filling of anko, sweet azuki bean paste. Matcha, chestnut, yuzu and chocolate versions are also available.
Other specialities show how Japanese confectionery has adapted recipes from elsewhere: baumkuchen has become a much-loved cake for its fine layers and tender texture, while castella is recognised by its soft, slightly moist crumb. Taiyaki, with their characteristic fish shape, can take the form of small filled waffles or light wafers.
Modern sweet snacks also occupy an important place on Japanese shelves. Pocky sticks, filled biscuits, wafers and chocolate-coated almonds use easy-to-share formats and contrasting textures. Japanese Kit Kat are particularly well known for their regularly changing flavours, from matcha and fruit to different pastries.
For softer textures and products made with glutinous rice, mochi and daifuku form a very separate family. More traditional flavours can also be found in Japanese yôkan, while fruit confectionery, gummies and sweets are grouped under Japanese sweets.
