1.
dried sweets; dry Japanese confectionery
Traditional Japanese confections with low moisture content and long shelf life, such as 落雁, 金平糖, and 煎餅. Contrasted with 生菓子 (fresh, moist sweets). Frequently served with tea, especially in tea ceremony.
干し菓子をお茶と一緒に出した。
I served dried sweets together with tea.
京都の老舗で綺麗な干し菓子を買った。
I bought beautiful dried sweets at a long-established shop in Kyoto.
茶道の席では、薄茶に合わせて干し菓子が出されることが多い。
At a tea ceremony, dried sweets are often served to go with the thin tea.
Compound of 干す ("to dry") + 菓子 ("sweets"); the second element shifts to が (rendaku).
CLASSIFICATION:
Japanese confections are broadly divided by moisture content:
- 干し菓子 (≤10% moisture): 落雁, 金平糖, hard candies, dry biscuits — long shelf life
- 半生菓子 (10–30% moisture): semi-moist sweets
- 生菓子 (≥30% moisture): fresh sweets such as 大福 and 練り切り — must be eaten quickly
COMMON COLLOCATIONS:
- 干し菓子を出す: to serve dried sweets
- 干し菓子の詰め合わせ: an assortment of dried sweets (a common gift)
- 薄茶に干し菓子: dried sweets paired with thin matcha