Rakugan

katorisi – 投稿者自身による著作物, CC 表示-継承 3.0, リンクによる

Rakugan (落雁) is a Japanese dried confectionery that is commonly used in the tea ceremony.

This wagashi (traditional Japanese sweet) is made with flour (often from rice) and sugar or glucose syrup.

The best type of sugar for high quality rakugan is called wasanbon.

The mixture is then pressed into a mold and left to harden.

Rakugan from Kanazawa city in Ishikawa prefecture is the most famous.

History of Rakugan

The origin of rakugan is said to be West and Central Asia.

It was brought from China to Japan in the Muromachi period (1336 to 1573).

Rakugan spread throughout Japan because of the tea ceremony.

Since rakugan used to be an expensive item, it was used as a religious offering.

This practice still remains today.

What does Rakugan taste like?

Although it seems like a hard candy, it quickly melts in the mouth.

It’s mostly sweet, actually.

Rakugan goes well with a bold tasting matcha.

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