Known as “hoshigashi” in Japanese, dry sweets do not contacin as much water as other sweet, making them last longer. Maruboro and rakugan are categorized as dry sweets.
Confectionery, like omanju and mochi, that is made with a lot of water which adds to its softness, making it feel like it’s melting inside your mouth.
Semi-dry sweets has a smooth texture and yet lasts long, making it easily enjoyable. Monaka and yokan are in this category.
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