JapaPro is a site that aims to promote the export of Japanese products and provides support from making products appealing to overseas markets to matching/order management/exporting operations.

Participating companies in this product category

SOZAI MARUGOTO :  Safe and secure "Whole Foods" brand,  selling food products made with all-natural ingredients	CLICK HERE
King's Candy Land : Comprehensive snacks & candy wholesale store	CLICK HERE
Leave it to us about the Japanese processed food !! We widely handle from products for retail to gifts. Please inquire for the Japanese processed food in anything.	CLICK HERE

Unique flavor and quality of Japan. Offering a wide variety of snacks & sweets.

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Japanese sweets / Wagashi: 

Confectionery made from traditional Japanese recipes. As they are often enjoyed as snacks to be served with Japanese tea or green tea, most of them are sweet and oil is rarely used. As for the main ingredients, sugar, starch syrup, rice, wheat, sweet beans, and yams are often used.

Senbei (rice cracker): 
Japanese rice crackers can be roughly grouped into 3 different types based on the ingredients used: flour & eggs, rice, or potato starch.

Ame (hard candy): 
In Japan, as seen in Kintaroame and human/animal-shaped candies, there are many types of candies whose looks can be enjoyed as well as their tastes. In recent years, many health-conscious products such as candies and cough drops containing xylitol (a sugar substitute good for dental health) are distributed.

 

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 Types of wagashi

• Anmitsu: chilled gelatinous cubes (kanten) with fruit
• Amanattō: simmered azuki beans or other beans with sugar, and dried - amanattō and nattō are not related, although the names are similar.
• Botamochi: a sweet rice ball wrapped with anko (or an, thick azuki bean paste)
• Daifuku: general term for mochi (pounded sweet rice) stuffed with anko
• Dango: a small, sticky, sweet mochi, commonly skewered on a stick
• Dorayaki: a round, flat sweet consisting of castella wrapped around anko
• Hanabiramochi: a flat, red and white, sweet mochi wrapped around anko and a strip of candied gobo (burdock)
• Ikinari dango: a steamed bun with chunks of sweet potato in the dough, with anko in the center, it is a local confectionery in Kumamoto.
• Imagawayaki (also kaitenyaki): anko surrounded in a disc of fried dough covering
• Kusa mochi: "grass" mochi, a sweet mochi infused with Japanese mugwort (yomogi), surrounding a center of anko
• Kuzumochi
• Kuri kinton: a sweetened mixture of boiled and mashed chestnuts
• Manjū: steamed cakes of an surrounded by a flour mixture, available in many shapes such as peaches, rabbits, and matsutake mushrooms
• Mochi: a rice cake made of glutinous rice
• Monaka: a center of anko sandwiched between two delicate and crispy sweet rice crackers
• Oshiruko (also zenzai): a hot dessert made from anko in a liquid, soup form, with small mochi floating in it
• Rakugan: a small, very solid and sweet cake which is made of rice flour and mizuame
• Sakuramochi: a rice cake filled with anko and wrapped in a pickled cherry leaf
• Taiyaki: like a kaitenyaki, a core of anko surrounded by a fried dough covering, but shaped like a fish
• Uirō: a steamed cake made of rice flour and sugar, similar to mochi
• Warabimochi: traditionally made from warabi and served with kinako and kuromitsu
• Yatsuhashi: thin sheets of gyūhi (sweetened mochi), available in different flavors, like cinnamon, and occasionally folded in a triangle around a ball of red anko
• Yōkan: one of the oldest wagashi, a solid block of anko, hardened with agar and additional sugar
• Akumaki':one of the confections of Kagoshima Prefecture

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