生菓子(なまがし)

なまがし
noun
fresh Japanese confection; unbaked sweet
food
1. fresh Japanese confection; unbaked sweet
Traditional Japanese sweets with high moisture content, typically made from ingredients like mochi, bean paste, and agar. They are perishable and meant to be eaten soon after purchase.
生菓子(なまがし)は日持(ひも)ちしない。
Fresh sweets don't keep long.
季節(きせつ)の生菓子(なまがし)をお茶(ちゃ)と一緒(いっしょ)にいただいた。
I enjoyed seasonal fresh sweets together with tea.
この和菓子屋(わがしや)の生菓子(なまがし)は花(はな)の形(かたち)をしていて美(うつく)しい。
The fresh sweets from this Japanese confection shop are shaped like flowers and are beautiful.

A category of traditional Japanese sweets (和菓子(わがし)) characterized by high moisture content (typically over 30%). They are soft and perishable, in contrast to 干菓子(ひがし) (dry confections) which keep much longer. Common types include 練(ね)り切(き)り (nerikiri), 大福(だいふく) (daifuku), and 羊羹(ようかん) (yokan).

Common collocations

  • 季節(きせつ)の生菓子(なまがし) — seasonal fresh sweets
  • 上生菓子(じょうなまがし) — premium fresh confections (served at formal tea ceremonies)
  • 生菓子(なまがし)を作(つく)る — to make fresh sweets

Cultural note

Fresh confections are closely tied to the tea ceremony (茶道(さどう)), where they are served to complement the bitterness of 抹茶(まっちゃ). Designs often reflect the current season — cherry blossoms in spring, maple leaves in autumn — making them a form of edible art.

Similar words

  • 和菓子(わがし) — Japanese sweets (broader category that includes both fresh and dry varieties)
  • 干菓子(ひがし) — dry Japanese confections (longer shelf life, served at casual tea gatherings)

Related Words

Compare: 和菓子(わがし) (Japanese sweets)
Related: 焼(や)き菓子(がし) (baked goods)
Compare: 蒸(む)し菓子(がし) (steamed confection)
general
Added 2026.5.7 0:08 · Revised 2026.9.2 13:02
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