蒸(む)し菓子(がし)

むしがし
noun
steamed confection; steamed sweet
foodculture
1. steamed confection; steamed sweet
A category of Japanese sweets made by steaming dough or batter, often containing bean paste or other fillings.
蒸(む)し菓子(がし)を作(つく)る。
To make steamed sweets.
秋(あき)は蒸(む)し菓子(がし)がおいしい季節(きせつ)だ。
Autumn is the season when steamed sweets are delicious.
和菓子屋(わがしや)で栗(くり)蒸(む)し羊羹(ようかん)などの蒸(む)し菓子(がし)を買(か)った。
I bought steamed sweets like chestnut steamed yōkan at the Japanese confectionery shop.

Compound of 蒸(む)す (to steam) and 菓子(かし) (confection), where かし becomes がし by rendaku. A group of 和菓子(わがし) (Japanese sweets) named for how they are made, like 焼(や)き菓子(がし) (baked sweets). Most are moist enough to count as 生菓子(なまがし) (fresh sweets).

Types

Similar words

  • 焼(や)き菓子(がし): baked confection — sweets made by baking rather than steaming
  • 干菓子(ひがし): dry confection — pressed or dried sweets with very low moisture
  • 生菓子(なまがし): fresh confection — moist sweets with high water content, eaten fresh

Related Words

Compare: 焼(や)き菓子(がし) (baked confection)
Compare: 生菓子(なまがし) (fresh confection)
general
Added 2026.4.6 2:03 · Revised 2026.10.20 21:25
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