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

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

 Waffles shaped like fish and filled with anko red bean paste. Taiyaki is a form of similar imagawayaki snacks originally served in a round shell

 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 historical Japanese sweets

 Sticky round dumplings of mochi rice cake with various bean or paste filling. Fruits Daifuku is devilishly wrapped around slices or whole pieces of fresh fruit

    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 green matcha syrup

  A jelly-like sweet developed with bracken starch and served with kinako roasted soybean flour, Warabi Mochi is a uniquely Japanese creation

 Yatsuhashi involves colourful thin sheets of glutinous rice mochi flavoured with cinnamon or green tea or with red bean paste in the centre

A sweet seasonal mixture of boiled and partially mashed golden chestnuts

   The classic sweet, sticky, pounded-rice cake available in innumerable flavours and often inspired by the seasons

 Sakura Mochi is a pink springtime wrapped in iconic and wholly edible sakura cherry blossom leaves

  A chewy rice cake, Kashiwa Mochi is traditional for Children's Day. This mochi is wrapped in Japanese Emperor Oak

  A vibrant green mochi made from glutinous rice flour blended with yomogi Japanese mugwart 

   Steamed little bun cakes made with flour, rice powder, kudzu or buckwheat. Manju are sweet take take on savoury buns imported from China hundreds of years before

Sugar and rice flour with Chinese yam to develop a plump dough surrounding adzuki beans

A traditional chestnut bun,  topped with egg yolk and oven baked until golden brown

Crispy golden wafers with imprinted with designs. Traditionally filled with azuki bean, chestnut, or citrus pastes, monaka today is often served as an ice cream cone sandwich

 Large grained azuki beans marinated in molasses and baked into firm, delectable ovals. Kintsuba takes its name and shape from the rounded sword guards of the Samurai

Reminiscent of a hot soup - but served as a dessert - these treats feature boiled adzuki beans and sugar, topped with rice cakes or dumplings

Based on egg-and-flour cakes brought to Nagaski by Portuguese merchants in the 16th century, castella is technically "Nanban-Gashi"

New confections are coming out all the time in Japan. More items to follow!