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Wagashi come in an astounding variety of shapes and styles, and are variously classified according to the cooking method used, such as steaming or baking, or by their water content, namely the uncooked and very moist namagashi or omogashi, the less moist han-namagashi, and dry higashi sugar candies.

Winter wagashi. Wagashi are delicately small sweets used only in Chanoyù, the Tea Ceremony, a very old traditional Japanese Art deriving from Buddists Monks ceremony (http://en.wikipedia.org/wiki/Chanoyu) via 写真 (shashin) in love.

Cute wagashi! Wagashi are a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, anko (azuki bean paste), and fruits.