<Dd> See also: List of Japanese desserts and sweets and Category: Japanese desserts and sweets </Dd> <Ul> <Li> Okashi (おかし), Oyatsu (おやつ): Sweets and snacks </Li> </Ul> <Li> Okashi (おかし), Oyatsu (おやつ): Sweets and snacks </Li> <Ul> <Li> Amanattō: traditional confectionery made of adzuki or other beans, covered with refined sugar after simmering with sugar syrup and drying . </Li> <Li> Dango: a Japanese dumpling and sweet made from mochiko (rice flour), (1) related to mochi . </Li> <Li> Hanabiramochi: a Japanese sweet (wagashi), usually eaten at the beginning of the year . </Li> <Li> Higashi: a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi . </Li> <Li> Hoshigaki: dried persimmon fruit . </Li> <Li> Imagawayaki: also known as' Taikoyaki' is a round Taiyaki and fillings are same . </Li> <Li> Kakigori: shaved ice with syrup topping . </Li> <Li> Kompeito: crystal sugar candy . </Li> <Li> Manju: sticky rice surrounding a sweet bean center . </Li> <Li> Matsunoyuki: a wagashi that resembles a pine tree dusted with snow . </Li> <Li> Mochi: steamed sweet rice pounded into a solid, sticky, and somewhat translucent mass . </Li> <Li> Oshiruko: a warm, sweet red bean (an) soup with mochi: rice cake . </Li> <Li> Uiro: a steamed cake made of rice flour . </Li> <Li> Taiyaki: a fried, fish - shaped cake, usually with a sweet filling such as a red bean paste . </Li> <Li> Namagashi: a type of wagashi, which is a general term for snacks used in the Japanese tea ceremony . </Li> </Ul>

Japanese dish of marinated chicken pieces or tofu