The History of Japanese Sweets
The History of Japanese Sweets
Modern Japanese sweets—mochi, manju, senbei, yokan—feel deeply traditional, yet their origins are remarkably international. Over many centuries, Japanese confectionery absorbed influences from China, Korea, Portugal, and later Western countries, merging them with local customs and agriculture. Understanding this evolution reveals how today’s sweets were shaped by both domestic culture and global exchange.
When “sweets” meant fruit
In Japan’s earliest eras, from prehistoric times through the Yamato period, the word for sweets was written as “fruit,” and did in fact refer to fresh fruits. Confectionery in the modern sense did not yet exist. The term “water sweets,” still used today to refer to fruit, is a remnant of this early meaning.
The Era of Tang-style Sweets (Nara to early Heian period)
The first truly processed sweets in Japan appeared when envoys to the Sui and Tang dynasties brought back Tang-style confections (karakudamono). These imported sweets were far more advanced than earlier grain snacks: they used refined flour, were flavored with sweeteners, shaped carefully, and often deep-fried.
Examples included twisted fried dough, ring-shaped cakes, and dense steamed or kneaded sweets. They were served at the imperial court and offered at shrines and temples. As the Heian period progressed, they blended into Japanese culture and became the foundation for later confections such as mochi, dango, and early forms of manju.
The Monk’s Tea-Sweets Era (Kamakura to Nanbokucho period)
During the Kamakura period, monks returning from Song-dynasty China introduced not only new religious teachings but also updated food culture. Texts from the 14th century record that tea and sweets began to be enjoyed together—an important turning point.
Sugar imports increased, domestic sweet-making began, and tea cultivation spread. Together, these developments created the custom of serving small sweets with tea. These early tea sweets became the direct ancestors of modern Japanese confections.
The Arrival of Western Confectionery (Muromachi to Azuchi–Momoyama period)
With the arrival of Portuguese merchants and missionaries during the Age of Exploration, Japan encountered Western-style sweets for the first time. Castella sponge cake, caramel-like sweets, and egg-based baked items were introduced, primarily through Nagasaki.
Before this, sweeteners in Japan were limited to honey and grain-based syrups. The introduction of refined sugar from Portugal revolutionized Japanese confectionery, expanding the range of flavors and techniques used across the country.
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Kyoto Sweets and the Rise of Popular Confectionery Culture (Edo period)
The Edo period saw confectionery culture spread from the aristocracy to everyday townspeople. Street entertainers known as candy sellers performed tricks and shows while selling sweets. Some wore foreign-inspired costumes and used simple mechanical peep-box devices to attract customers, reflecting the lively entertainment culture of Edo.
As sugar became more accessible, sweet snacks spread rapidly among the general population. With Edo serving as the political and cultural center, countless regional and urban sweet varieties emerged. Many of the Japanese sweets familiar today—steamed cakes, molded sweets, bean-paste confections—took their established forms during this era.
Western-Style Sweets Enter the Mainstream (Meiji to Taisho period)
After the Meiji Restoration, Japan opened to global trade, and Western confectionery such as candies, chocolates, drops, and biscuits poured in. Major confectionery companies—Fujiya, Morinaga, Glico, Meiji—were founded during this period. Japanese sweet culture began blending Western ingredients and methods with traditional tastes.
Mass Production and International Expansion (Showa period)
In 1952, government controls on sugar were lifted, allowing Japan’s confectionery industry to expand rapidly. By the late 1950s and 60s, both Western and traditional sweets experienced strong growth, supported by mechanical production.
In 1971, all restrictions on candy, chewing gum, chocolates, biscuits, and similar items were removed, ushering in a fully internationalized market. Japanese confectionery diversified dramatically, balancing traditional seasonal sweets with mass-produced snacks.
Today’s Japanese Sweets
Modern Japanese sweets are the result of thousands of years of cultural layering—fruit offerings, imported Tang-style confections, innovations brought by monks, Portuguese baking techniques, Edo popular culture, Meiji modernization, and Showa-era industrial growth.
Today, Japanese sweets range from ceremonial confections to everyday snacks, but all carry traces of their long and intertwined history. Knowing this background makes enjoying them richer and more meaningful.
