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.
生菓子は日持ちしない。
Fresh sweets don't keep long.
季節の生菓子をお茶と一緒にいただいた。
I enjoyed seasonal fresh sweets together with tea.
この和菓子屋の生菓子は花の形をしていて美しい。
The fresh sweets from this Japanese confection shop are shaped like flowers and are beautiful.
A category of traditional Japanese sweets (和菓子) characterized by high moisture content (typically over 30%). They are soft and perishable, in contrast to 干菓子 (dry confections) which keep much longer. Common types include 練り切り (nerikiri), 大福 (daifuku), and 羊羹 (yokan).
COMMON COLLOCATIONS:
- 季節の生菓子 — seasonal fresh sweets
- 上生菓子 — premium fresh confections (served at formal tea ceremonies)
- 生菓子を作る — to make fresh sweets
CULTURAL CONTEXT:
Fresh confections are closely tied to the tea ceremony (茶道), where they are served to complement the bitterness of 抹茶. 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 — Japanese sweets (broader category that includes both fresh and dry varieties)
- 干菓子 — dry Japanese confections (longer shelf life, served at casual tea gatherings)