25 Best Japanese Desserts to Try
I never get tired of Japanese desserts. One day you’re nibbling on traditional wagashi with tea, the next you’re trying fluffy pancakes or ice-cold kakigori. That mix of old and new is what makes Japanese sweets so exciting.
If you’re planning a trip to Japan (or just daydreaming about one), here’s my list of popular Japanese desserts to look out for.
Traditional Japanese desserts (wagashi)
When you start looking for traditional Japanese desserts to try, you’ll notice wagashi everywhere. These are the traditional sweets, usually made from rice, beans, agar, and sugar.
I always think of them as little edible art pieces. If you’ve never tried wagashi before, here are some you’ll definitely want on your list.
Mochi and daifuku
Mochi is one of those famous Japanese sweets everyone has heard of. It’s chewy, sticky, and honestly pretty plain until you add a filling.
That’s why daifuku is so popular. It’s soft mochi wrapped around sweet red bean paste.
My favorite twist is ichigo daifuku, where the center holds a fresh strawberry. You get chewy, creamy, and juicy all in one bite.
Dango
Ever spotted skewered rice dumplings at a festival? That’s dango.
They’re firm, springy little balls that usually come three to five on a stick. The classic version, mitarashi dango, has a sweet soy glaze that’s glossy and a little savory.
Around spring, I love spotting tricolor dango in pink, white, and green. They just scream cherry blossom season.
Dorayaki
Dorayaki is simple but so comforting. Imagine two small, fluffy pancakes with a layer of sweet bean paste in the middle. It’s soft, sweet, and never too heavy.
You’ll find Dorayaki everywhere from wagashi shops to convenience stores, and I always grab one when I can.
Taiyaki and imagawayaki
Whenever I see a taiyaki stall, I can’t resist stopping. These fish-shaped cakes come hot off the griddle, crispy outside and soft inside.
The fillings range from sweet bean paste to custard or even chocolate, and I love that first warm bite when the filling oozes out.
Imagawayaki, the round version, is just as good. If you’ve never had one, I’d say try it fresh on the street; that’s when it tastes best.
Yōkan and mizu-yōkan
Yōkan is one of the best traditional Japanese tea desserts. It’s a firm jelly made from agar and red beans, sliceable and smooth.
The sweetness is subtle, so it’s perfect to pair with tea. In summer, I usually go for mizu-yōkan instead. It’s softer, cooler, and feels so refreshing on a hot afternoon.
Monaka
Monaka is one of those traditional Japanese confections that surprises me every time. The wafer shell is light and crisp, and then you get the soft sweetness of the bean paste inside.
Sometimes there’s ice cream instead, which I think makes it even better. The contrast of textures is what makes this one stand out.
Warabimochi and kuzumochi
On a hot day, I always look for warabimochi. Unlike chewy mochi, these are soft, slippery, and jelly-like. They’re often dusted with roasted soybean flour or drizzled with dark syrup, which adds a nutty sweetness.
Kuzumochi is similar, and both are the kind of desserts you’ll want to eat slowly, one bite at a time.
Anmitsu
If you like variety, anmitsu is for you. It’s a dessert bowl with cubes of agar jelly, fruit, bean paste, and syrup poured over the top.
Sometimes there’s ice cream or little dango added too. Every spoonful has a different mix of chewy, juicy, and sweet.
Uiro
I’ve always thought of uirō as a nostalgic Japanese sweet. It’s a steamed rice cake that’s dense, chewy, and flavored with things like matcha, red beans, or yuzu.
You’ll find it in places like Nagoya and Odawara.
Zenzai and oshiruko
If you’re visiting Japan in winter, you have to try zenzai or oshiruko. They’re sweet soups made from red beans with mochi floating inside.
I love how the mochi softens and turns gooey in the hot broth, while the beans bring an earthy sweetness. It’s warm, cozy, and one of the best desserts to enjoy when the weather’s cold.
Popular modern Japanese desserts (yōgashi & café sweets)
Not every Japanese dessert is centuries old. Some are fun, playful, and designed to surprise you.
I always think of these as the sweets you stumble across in cafés or while wandering the streets. They’ll make you stop and say, “I need to try that.”
Japanese cotton cheesecake
Cotton cheesecake have become a huge trend in Japan, and honestly, it’s easy to see why.
The first time I tried it, I couldn’t believe the texture. It jiggles like jelly, but the bite is soft, airy, and melts almost instantly on your tongue.
The flavor is gentle. It’s creamy with a light tang of cheese, sometimes a hint of lemon or vanilla.
Unlike rich Western versions, Japanese cheesecakes never feels heavy. I can happily finish a slice and still be ready to try another dessert afterward.
Fruit sando (Japanese fruit sandwiches)
Fruit sandos are as photogenic as desserts get. Thick slices of strawberries, kiwi, or mango are layered with whipped cream between slices of pillowy shokupan bread.
When you slice them, the fruit makes perfect little patterns that look too pretty to eat.
But once you do, the combination of juicy fruit, soft bread, and light cream is refreshing and sweet without being heavy. I could eat one at any time of day.
Purin (Japanese custard pudding)
Silky, sweet, and topped with caramel, purin is a custard pudding I can never skip.
The taste is simple, creamy, and just sweet enough without being cloying. I love that you can find purin anywhere: in cafés, restaurants, even convenience stores. My favorite purin is in Yufuin.
Japanese parfaits
Parfaits in Japan deserve their own spotlight. Unlike the simple layered glasses you see elsewhere, Japanese parfaits are over the top.
A tall glass is filled with layers of cream, jelly, fresh fruit, ice cream, and often crunchy extras like cornflakes or pocky sticks.
Matcha parfaits are the most famous, but you’ll also find seasonal versions with strawberries, chestnuts, or even whole slices of cake inside.
Soufflé pancakes
Soufflé pancakes are my favorite dessert to order in cafe. They arrive tall and wobbly, dusted with sugar, often crowned with fruit, cream, or syrup.
Cutting into one feels almost surreal. The pancake is so fluffy it bounces back like a sponge. Love the flavor too! It’s light and eggy, but rich enough to feel indulgent.
Matcha desserts
If you love green tea, Japan is a dream.
Matcha shows up in almost every kind of dessert, and I never get tired of trying new versions.
The classic is matcha ice cream: smooth, creamy, and just the right balance of sweet and bitter.
Then there’s matcha cake. They come in all forms, from airy sponge layers with whipped cream to denser slices that really bring out the earthy flavor.
I’ve also had matcha cookies. Crisp, buttery, and slightly nutty, they’re totally addictive.
If you’re near Kyoto, make time for Uji. This little town is only 30 minutes by train but feels like a green tea paradise. Cafés line the streets with cones of matcha soft serve, parfaits stacked high with whipped cream and mochi, and elegant sweets you’ll only find here.
Harajuku-style crepes
If you walk down Takeshita Street in Harajuku, you’ll see crepe stands on every corner.
The crepes are rolled into cones and packed with fillings: cream, fruit, ice cream, even slices of cheesecake.
They’re easy to eat as you wander, and choosing a filling is my favorite part. I usually cave and try more than one, because how could you not? It’s Harajuku’s signature street food dessert.
Raindrop cake (Mizu Shingen Mochi)
The raindrop cake is all about the wow factor. It looks like a crystal-clear drop of water resting on a plate.
On its own, it barely has a taste, but with kinako powder and black sugar syrup, it turns nutty, sweet, and delicate.
You have to eat it quickly before it melts into a puddle, but that fleeting moment is what makes it feel special. It’s definitely one of Japan’s most Instagrammable desserts!
Coffee jelly
Coffee jelly is so much more than it sounds. It’s wobbly cubes of bittersweet coffee set in jelly form, served with cream or milk poured over.
The bitterness of the coffee cuts through the sweetness, making it refreshing instead of heavy.
When I order it in an old-fashioned kissaten, I always feel like I’m tasting a little piece of Japan’s retro café culture.
Kakigori shaved ice
Kakigori is my go-to summer dessert in Japan. Imagine a fluffy mound of shaved ice, as soft as snow, drenched in syrup, condensed milk, or fruit purée.
Cafés now pile them high with matcha cream, mango slices, or even tiramisu toppings, turning a simple treat into a masterpiece.
It melts quickly, so you’ll need to eat fast. Every bite feels cold, sweet, and refreshing.
Famous regional Japanese desserts and omiyage sweets
Every region in Japan has its own specialty sweet, and I love how they all carry a little bit of local history with them.
Some are tied to temples or pilgrimages, others to foreign influence, and a few are just excuses to use really good local ingredients. If you’re traveling around, here are a few regional desserts I’d keep an eye out for.
Nagasaki castella (kasutera sponge cake)
In Nagasaki, castella is king. This sponge cake came from Portuguese traders centuries ago, but now it feels purely Japanese.
The texture is moist and springy, the top golden-brown, and the bottom has a sweet crunch from coarse sugar.
If you buy from an old shop like Fukusaya, you’re tasting a recipe that’s been around since the 1600s.
Momiji manju from Hiroshima
Walk around Miyajima Island and you’ll see stalls selling momiji manjū. They’re little cakes shaped like maple leaves, usually filled with red bean paste.
I love that the modern versions now come with chocolate, matcha, or even cream cheese inside.
I like how they’re small enough that you can snack on one as you wander, and they make perfect omiyage to bring back from Hiroshima.
Kyoto yatsuhashi
Kyoto has plenty of famous sweets, but yatsuhashi is the one you’ll see everywhere.
The baked version is crispy and cinnamon-flavored, like a sweet senbei, but the soft nama yatsuhashi is what I always buy.
It’s chewy, dusted with cinnamon, and often wrapped around bean paste or matcha filling. They’re my favorite souvenirs from Kyoto.
Mie akafuku (Ise specialty)
If you visit Ise, you have to try akafuku mochi. It’s simple but beautiful: smooth sweet bean paste layered over soft white mochi.
The ridges in the paste are said to represent the flow of the Isuzu River, while the mochi underneath symbolizes river stones.
I love that it’s tied to Ise Grand Shrine pilgrimages, and the fact that it has to be eaten fresh makes it feel even more special.
Hokkaido dairy confections
Hokkaido is all about dairy, so of course the sweets here highlight cream, milk, and butter.
You’ll find rich butter cookies, cream-filled cakes, and some of the best soft-serve ice cream in Japan.
I’ve even tried chocolates and puddings that brag about being made with local Hokkaido milk. If you’ve got a sweet tooth, this is the region where you’ll want to leave extra space in your bag for omiyage.
Before you go
If you’re planning to chase sweets across Japan, timing matters. My guide on the best time to visit Japan will help you decide when to go.
Food always tastes better when you know the culture behind it. Take a look at my post on what is omotenashi to understand the spirit of Japanese hospitality.
Since many of these treats double as omiyage, you’ll also want to know what to buy in Japan so you can bring back the right gifts (and sweets!) for family and friends.
For anyone wondering what to pack, my complete Japan packing list makes sure you’ll have room in your suitcase for omiyage treats to bring home.
