Okashi is the general term for the sweets served with tea. They divide broadly into omogashi, which are moist, and higashi, which are dry. Beyond the practical function of moistening the mouth and setting off the taste of the tea, they are valued as a principal vehicle for the season and the theme of a sitting.
History
Serving something sweet alongside tea is an old practice; nuts and fruit counted as sweets at first. As the techniques of Japanese confectionery were refined, the sweets used at gatherings became more elaborately designed. The pairing settled over time: moist sweets with thick tea, dry sweets with thin tea.
In practice
The host selects sweets to the season and theme of the gathering, serving moist sweets before thick tea and dry sweets with thin tea.
For a first-time guest
Sweets are eaten **before** the tea, not with it — the sweetness is there to prepare the palate for a bitter, concentrated drink. Eating the whole sweet before the bowl arrives is expected.
Sources
- お菓子について / 裏千家（公式サイト）
Supports: 主菓子が薯蕷饅頭・きんとん・餅菓子や季節の生菓子であること、干菓子が落雁・煎餅・有平糖などの乾いた菓子であること
- 干菓子（デジタル大辞泉 / 日本大百科全書） / コトバンク
Supports: 干菓子が生菓子に対して水分の少ない乾いた菓子であること
About this article
Edited by the operator of Chaen (a one-person operation) / Last updated:
Tea ceremony descriptions can vary by school and source. Where interpretations differ, this glossary avoids definitive claims and focuses on broadly shared understandings. If you notice an error, please let us know viaContact. To learn about our organization, seeAbout Chaen.
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