Higashi
 | |
| Jinis | Wagashi |
|---|---|
| Panggonan asal | Japan |
| Woworan pokok | Usually rice flour |
| Variasi | Goshikiitō (bainiku, hakka, nikkei, shōga, yuzu), hakusansekkei, hanakazura, mugirakushizuka, nininsuzuka, rakugan, Shigure no Matsu, suiko |
 Buku masakan: Higashi  Médhia: Higashi | |
Higashi (basa Jepang: 干 菓子 utawa 乾 菓子, manisan garing), kalebu jinis wagashi, sing garing lan ora sithik banget udan, saengga tetep luwih dawa tinimbang jinis wagashi liyane. Glepung sing digunakake ing higashi biasane digawe saka beras, sing duwe macem-macem macem-macem jinis dhewe. Tepung digawe saka bahan liyane, kayata azuki, kedele utawa kacang ijo lan pati asring digunakake uga.