Japanese desserts are broadly classified into two categories: the first one being wagashi, which are traditional desserts typically served during ceremonies and special gatherings. These mainly rely on traditional ingredients such as glutinous rice flour, other root starches, and gelling agents like agar-agar. These are subtle in flavor and not too overpowering on the palate; even the sweetness is an undertone. What is distinctive about them is that they are presented in the most artistic ways, which require immense skill and practice. They are pieces of art, if you can call them that.
On the other end of the spectrum, there is the yogashi style of dessert making, which borrows Western techniques and flavors and intertwines Japanese ethos and ingredients to create something spectacular. A classic example is the matchamisu—a marriage of Italian tiramisu and quintessential Japanese matcha.
When people think of traditional Japanese sweets, mochi is often the first dessert that comes to mind. It is made from glutinous rice that is pounded until it becomes a chewy, elastic dough and can be filled with a variety of ingredients to create numerous variations. There is Daifuku Mochi filled with red bean paste, Ichigo Daifuku featuring a whole strawberry, and many other regional and seasonal versions.
Taiyaki, the iconic fish-shaped cake filled with red bean paste or modern fillings such as custard, chocolate, or sweet potato, is also very popular. Dango, which consists of rice flour dumplings served on skewers, is another classic.
Alongside these traditional wagashi, Japan has also developed a range of modern desserts such as light Japanese cheesecakes, purin, which is Japan’s take on crème caramel, and a wide variety of tea-flavoured desserts featuring matcha and hojicha ice creams. Seasonal fruit jellies are also a beloved part of Japanese dessert culture.
Japanese cuisine is having far more than a moment in India. Its popularity is here to stay. Tourism from India to Japan continues to grow, and we increasingly see diners asking for dishes and ingredients they discovered and loved while travelling there. At the same time, the Japanese government has been actively supporting trade and cultural exchange initiatives, improving access to authentic Japanese ingredients in India. It’s a better time to cook Japanese food here than ever before.
Their popularity is certainly linked to the growing appeal of Japanese cuisine as a whole, but they also stand out because they are light, flavourful, and often perceived as healthier than many conventional desserts. Another reason is that Japanese desserts are designed to complement a meal rather than overwhelm it. In Japanese culture, dessert is often seen as a continuation of the dining experience, something that enhances and completes the meal.
Read the full story that first appeared in Spice Route’s July 2026 issue here:
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