Higashi

Higashi (干菓子), “dry sweets,” is wagashi’s driest and longest-lasting tier, generally defined as under 10% moisture content. Rakugan (pressed, molded sugar candy) and konpeito (small sugar-crystal candy) are classic examples, along with dense, firm-style yokan. That low moisture is what makes higashi shelf-stable for weeks or even months without refrigeration, and it’s the tier most likely to survive international shipping intact. Not everything that looks dry qualifies automatically, though; a piece’s actual moisture content depends on how it was made, not just its category name.