Types of Wagashi

Wagashi can be broadly categorized according to its method of cooking, moisture content and ingredients. Moisture content is very important since it affects the best-before date.
Narrowing down the categories there are 3 basic kinds: fresh Namagashi, semi-fresh Han-namagashi, and dry Higashi.
All these categories have few sub-classes, sometimes it is really not easy, because each Wagashi uniquely reflects its creator’s ideas, the seasons and often is a mixture of different types. But this is not really important; it’s only an attempt to show you, how many different Wagashi types exist.

My goal is to make an example of every category; almost all the sweets you see here or in my Blog are made by me(only higashi sweets are not). Currently it looks like the most Wagashi I already made are Namagashi.