A sweet, sticky, pounded-rice cake, sometimes flavored seasonally. See also: Sakura Mochi, wrapped in edible sakura leaves!

Crystallised sugar, attractively presented in seasonal colours. Konpeito sugar candy was imported to Japan from Portugal in the 16th century. 

 A sweet red bean jelly. Yokan is a bar of gelled sweet bean paste made chiefly of azuki beans, sugar, and agar. It is one of the most traditional and historicalJapanese sweets

 Dorayaki is a Round and flat cake that consists of sweet red bean paste sandwiched between two layers of baked fluffy sponge with castella, wrapped around anko paste.

 Sticky balls of mochi skewered on a stick. Daifuku is prepared by wrapping adzuki tsubushian with a dough (mochi) created by pounding steamed glutinous rice. 

    Steamed ball-shaped cakes often in shapes from nature, dango is usually presented in threes on a stick, sometimes dipped in sauces such as sweet macha syrup.

  Steamed cakes often in shapes from nature.

  rice cake made with a type of fern and often served with kinako, a roasted soybean flour.

 Thin sheets of flavored mochi, often folded into a triangle with anko at the center.

 (seasonal) a sweet mixture of boiled and mashed chestnuts.

 Waffles shaped like fish and filled with Anko red bean paste.