also known as Taikoyaki, is a round Taiyaki and fillings are same. Kakigōri: shaved ice with syrup topping. Kompeito: crystal sugar candy. Manjū: sticky rice surrounding a sweet bean center. Matsunoyuki: a wagashi that resembles a pine tree dusted with snow. Mochi: steamed sweet rice pounded into a solid, sticky, and somewhat translucent mass. Oshiruko: a warm, sweet red bean (an) soup with mochi: rice cake. Uirō: a steamed cake made of rice flour. Taiyaki: a fried, fish-shaped cake, usually with a sweet filling such as a red bean paste. Namagashi: a type of wagashi, which is a general term for snacks used in the Japanese tea ceremony. Old-fashioned Japanese-style sweets (dagashi, ) Dagashi include: Karume-yaki: Brown sugar cake that is also called "baked caramel". Sōsu senbei: Thin Senbei (rice crackers) eaten with brown sauce. Mizuame: Sticky liquid sugar candy. Western-style sweets (yōgashi, ) are Western-style sweets, but in Japan are typically very light or spongy. Kasutera: "Castella" Iberian-style sponge cake Mirukurepu: "mille feuilles": a layered crepe that literally means, "one thousand leaves" in French. Sweets bread (kashi pan, ) include: Anpan: bread with sweet bean paste in the center Melonpan: a large, round bun which is a combination of regular dough beneath cookie dough. It occasionally contains a melon-flavored cream, though traditionally it is called melon bread because of its general shape resembling that of a melon (not due to any melon flavor). Other snacks Snacks include: Azuki Ice - vanilla flavored ice cream with sweet azuki beans Koara no māchi Umai Bō - puffed corn food with various flavors Pocky Hello Panda Hi-chew Ice cream - usual flavors such as vanilla and chocolate are the most common. Distinctly Japanese ones include Matcha Ice (green tea ice cream), less common ones include Goma (black sesame seed) and sweet potato flavors. Tea and other drinks Tea and non-alcoholic beverages Amazake Genmaicha is green tea combined with roasted brown rice. Gyokuro: Gyokuro leaves are shaded from direct sunlight for approximately 3 weeks before the spring harvest. Removing direct sunlight in this way enhances the proportions of flavonols, amino acids, sugars, and other substances that provide tea aroma and taste. After harvesting the leaves are rolled and dried naturally. Gyokuro is slightly sweeter than sencha and is famous for its crisp, clean taste. Major growing areas include Uji, Kyōto and Shizuoka prefecture. Hōjicha: green tea roasted over charcoal Konbu-cha: specifically the tea