上生菓子・じょうなまがし
Jo-namagashi
Fine fresh sweets that capture the sights of the season — the star of the tea gathering.
Namagashi (fresh sweets) are those with a moisture content of 30% or more, and jo-namagashi include nerikiri, konashi, kinton, joyo manju and yokan. At a tea gathering they are served as omogashi, the main sweet, before the thick tea (koicha).
Their greatest feature is that they reflect the season. Cherry blossoms, green maple, morning glories, chrysanthemums, autumn leaves, snow. With designs that run just slightly ahead of the actual season, and with names called kamei, they express the feeling unique to that time of year.
You look at them, listen to their names, and then taste them. That is why they are called sweets to be savored with all five senses.
