TOMO 
When I was a child, there were shops called “dagashiya,” which specialized in selling inexpensive candies and simple toys for children. Nowadays, such shops have dwindled significantly due to the prevalence of supermarkets and convenience stores. While a few dagashiya still exist, they are quite rare. Dagashiya not only offered sweets and toys but also served items like oden and monjayaki. My mother used to eat monjayaki in Asakusa during her childhood, and I believe that monjayaki might have originated from that era, possibly in Asakusa.
I digressed a bit, but this post is about dagashi, or traditional Japanese sweets. There are numerous types of dagashi, and I’d like to introduce a few while providing some general information about their ingredients, considering potential dietary restrictions related to religion or allergies. Dagashi varieties are diverse, and I’d like to share some that I used to enjoy a lot.
Umaibo: A well-known snack in Japan with a wide variety of flavors, including takoyaki, corn potage, teriyaki, salad, and mentaiko. I highly recommend the mentaiko flavor. Umaibo is quite affordable, typically priced at 10 yen per piece.
Main Ingredient: Corn
Fu Okashi (Wheat Cracker): These are crispy wheat gluten snacks coated with black sugar. Not too sweet and enjoyed by both kids and adults.
Main Ingredient: Wheat
Bo-castella: These are small, sweet bread discs on sticks, generously coated in sugar. They are delicious despite their high sugar content.
Main Ingredient: Wheat
Karamell Yaki (Caramel Yaki): A snack often sold at festival stalls, these treats have a crunchy texture and a unique aroma that I personally enjoy.
Main Ingredient: Mizuame (a type of starch syrup)
Anzu Bō (Apricot Stick): These are small, sweet, apricot-flavored candies with a liquid center. They are sometimes frozen in the summer to enjoy as an icy treat.
Main Ingredient: Apricot
Sakura Daikon: These pink-colored snacks have a sweet and sour taste reminiscent of pickled daikon radish. They’re quite tasty, and I went through a phase of loving them.
Main Ingredient: Daikon radish
Young Donuts: Small donuts that were affordable and perfect for kids who didn’t have much money. They’re delicious despite their low cost.
Main Ingredient: Wheat
Cabbage Taro (Kyabetsu Taro): These snacks have a takoyaki-flavored seasoning and are a delightful, saucy treat.
Main Ingredient: Corn
Corn Potage: These snacks are rich in the taste of corn potage soup, and personally, they are one of my favorite dagashi, on par with Umaibo.
Main Ingredient: Corn
Mitsu Mochi (Mixed Rice Cakes): These are not traditional rice cakes but soft candies made with mizuame (starch syrup). They are served on a stick for easy enjoyment.
Main Ingredient: Mizuame
There are many more varieties of dagashi to explore, so you can find your favorite among them. Enjoy!