Japanese Sweets in Foreign Countries

Today, more and more manufacturers of Japanese sweets locally produce them abroad. Japanese sweets are becoming popular abroad. In Taiwan especially, there are many manufactures of them, because  once Taiwan was under Japanese rule. People could eat various Japanese sweets there. For example, manju (buns with bean-jam filling), monaka (wafer cakes with bean jam), daihuku-mochi (rice cakes), rice crackers and dorayaki (pancakes sandwiching azuki-bean paste in between), but their seasoning is different from Japanese. Locally, some people regard them as healthy and low-calorie food. According to the report of Zenkoku Wagashi Kyokai (Japan Wagashi Association), the amount of export of Japanese sweets has increased more than 40 percent, compared with the amount of 10 years ago. Japanese sweets is highly valued for their beautiful appearance overseas. Through them, some people could have an interest in them. It is certain that Japanese sweets will become more popular abroad.

(http://www.ima-earth.com/contents/entry.php?id=2009669731)

There is a term 'tegatamono'. This means the Japanese sweets which is made by hand alone, or the skills of making such sweets. As it is made by hand, Japanese sweets chefs could express their originality and individuality like painters and calligraphers. For example, 2 Japanese sweets chefs are trying to make Japanese sweets imaged momiji (autumn leaves).

Momiji (autumn leaves)

(http://www.e-glasses.jp/blog/2007/11/2-10.html)

One made it abstractly.

Momiji

(http://www.kashinmaruichi.co.jp/commodity/details/157.html)

The other made it delicately.

Momiji

(http://blogs.yahoo.co.jp/kisarawagasi/22374276.html)

It is not that which sweets is superior, or which sweets is right. The difference is truly their originality and individuality. Even they have the same name, there are various tegatamono sweets. Such tegatamono is valued highly both in Japan and abroad.