namagashi

English

Etymology

From Japanese 生菓子(なまがし) (namagashi).

Noun

namagashi (plural namagashi)

  1. A type of wagashi which may contain fruit jellies, other gelatines such as kanten, or sweetened bean paste, usually freshly made and much more moist than others, generally containing 30% more water.
    • 2007 winter, Elisa Herr, “A Sweet Tradition”, in Japan Info, volume 9, New York, N.Y.: Japan Information Center, Consolate General of Japan, →OCLC, page 8, columns 1–2:
      There are hundreds of distinct variations within the main types of wagashi: namagashi, monaka, yokan, manju, and higashi. […] Namagashi are seasonal and characterized by their evocative forms such as cherry and plum blossoms, or autumn foliage.
    • 2024 September 9, Itsuki Mizuho, translated by Yen-Po Tseng, “Garden Paradise?”, in To Another World… with Land Mines!, volume 9, [San Antonio, Tex.]: J-Novel Club, →ISBN:
      Yuki’s opinion seemed somewhat biased, but the idea of fresh cream for namagashi was now firmly implanted in my mind as well. According to Natsuki, namagashi were defined in contrast to higashi or dry sweets. Most of the Japanese sweets that we had regularly eaten back on Earth, like dango and manju, were classified as namagashi.
    • 2024 November 12, Yáng Shuāng-zǐ, translated by Lin King, “Bah-Sò / Braised Minced Pork”, in Taiwan Travelogue: A Novel, Minneapolis, Minn.: Graywolf Press, →ISBN:
      There was even a vendor in front of the train station with a cart full of namagashi.

Further reading

This article is issued from Wiktionary. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.