dried confectionary(Higashi)
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It is a dry confectionary with low moisture content, and became popular in the Edo period (1603-1867) with the development of the tea ceremony. Compared to moist “nama-gashi” made with anko (red bean paste) or mochi (rice cake), it has the advantage of lasting longer and being easier to store.
Dried confections include rice crackers called yakitane, okoshi, which are made by drying steamed rice, roasting it, and hardening it with starch syrup; ochigans, which are made by roasting rice or wheat flour, mixing it with sugar, and then placing it in a mold and punching it out; and kompeito and yuhei sugar, which are characterized by their colorful colors. Fukiyose,” an assortment of various dried confections, is valued as a gift because of its beautiful appearance.
In western confectionery, biscuits, cookies, wafers, candies, etc. are considered as western dried confectionery.
