餡蜜

[ã̠mʲːit͡sɨ]


雪

⟨yuki₁⟩ → */jukʲi/ → /juki/
From Old Japanese. Found in the Man'yōshū, completed some time after 759 CE.
Also found once in the Man'yōshū in a so-called 東歌 (Azuma uta, literally “eastern song”) in the eastern dialect of Old Japanese, realized as ⟨yo₂ki₁⟩.
Reconstructed by some as deriving from Proto-Japonic *yoki.

白栲の

shirotae no, pillow word that can allude to yuki

久方の

hisakata no, another pillow word that can allude to yuki


ゼリー

ja-noun

ゼリー • (zerī)


ケーキ

ケーキ • (kēki)

Daijirin
Daijisen
Kyōsuke Kindaichi
ja:NHK出版
ja:NHK放送文化研究所
ja:松村明


チーズケーキ

チーズケーキ • (chīzukēki)

Cheesecake Daijirin Daijisen ja:NHK出版 ja:NHK放送文化研究所 ja:チーズケーキ ja:松村明


クリスマスケーキ

Borrowed from English Christmas cake.
(unmarried woman): An allusion to the difficulty of selling Christmas cakes when the festive occasion has passed.


フルーツケーキ

[ɸɯ̟ɾɯ̟ːt͡sɨ̥ke̞ːkʲi]


羊羹

羊羹 (canonical)
yōkan (romanization)
yaukan (romanization)
やうかん (hiragana historical)

→ Cantonese: 羊羹 (joeng⁴ gang¹)

→ English: yokan, youkan

→ Hakka: 羊羹 (yòng-kâng, yô-kháng)

desc

→ Korean: 양갱(羊羹) (yanggaeng), 요캉 (yokang)

→ Mandarin: 羊羹 (yánggēng)

→ Min Nan: 羊羹 (iő-káng, io-kàng)

/yaukan/ → /yɔːkan/ → /yoːkan/
Originally from Middle Chinese compound 羊羹 (yang kæng, literally “sheep + soup, broth”). The gelatin meaning arose from the way that sheep meat or other parts would be boiled down to produce gelatin.

Yôcan. ヤゥカン (羊羹) 豆に粗糖をまぜて,こねたもので作った食物.

1603, Vocabvlario da Lingoa de Iapam (Nippo Jisho) [Vocabulary of the Language of Japan] (in Portuguese), Nagasaki, page 823:

yokan, a thick jellied dessert made of adzuki (red bean paste), agar, and sugar


パイ

From English pi, ultimately from Ancient Greek πεῖ (peî).


月餅

Orthographic borrowing from Chinese 月餅 /月饼 (yuèbǐng).


パフェ

いちごパフェ


シュークリーム

ja-noun

シュークリーム • (shūkurīmu)

[ɕɨːkɯ̟ɾʲiːmɯ̟]

Borrowed from French chou à la crème (“cream puff”), with influence from クリーム (kurīmu), from English cream.


フラン

franc (French, Luxembourgish and Belgian former currency)


フラン

From French flan (“cheesecake, custard tart, flan”).


サンデー

ja-noun

サンデー • (sandē)

ja:サンデー
ja:サンデー (デザート)


ドーナツ

a donut/doughnut (deep-fried piece of dough or batter)


かき氷

かき氷(ごおり) • (kakigōri) ^(←かきごほり (kakigofori)?)

かき氷 (canonical)
kakigōri (romanization)
kakigofori (romanization)
かきごほり (hiragana historical)

Compound of 欠き (kaki), the 連用形 (ren'yōkei, “stem or continuative form”) of 欠く (kaku, “to break, chip”) + 氷 (kōri, “ice”).
The kōri changes to gōri as an instance of rendaku (連濁).

shaved ice, usually topped with ingredients such as honey, syrup, etc.


マカロン

[ma̠ka̠ɾõ̞ɴ]


ミルフィーユ

[mʲiɾɯ̟ɸʲiːjɯ̟]

Borrowed from French mille-feuille (literally “thousand layers”).

bor+

mille-feuille, vanilla slice, Napoleon (a kind of layered pastry)

Daijirin Daijisen Mille-feuille ja:ミルフィーユ ja:松村明


ティラミス

Borrowed from Italian tiramisù (literally “pick-me-up”).


プディング

[pɯ̟dʲĩŋɡɯ̟]

Borrowed from English pudding. Doublet of プリン.

pudding (dessert similar to custard or mousse, containing a starchy thickening agent)


ビュッシュ・ド・ノエル

ja-noun

ビュッシュ・ド・^ノエル

[bʲɨɕːɨ do̞ no̞e̞ɾɯ̟]

ja:ビュッシュ・ド・ノエル


杏仁豆腐

杏仁豆腐 (canonical)
annin dōfu (romanization)

[ã̠ɲ̟ːin do̞ːɸɯ̟]

From 杏(あん)仁(にん) (annin, “apricot seed”) + 豆(とう)腐(ふ) (tōfu). The tōfu changes to dōfu as an instance of rendaku (連濁).


杏仁豆腐

杏仁豆腐 (canonical)
kyōnin dōfu (romanization)

[kʲo̞ːɲ̟in do̞ːɸɯ̟]


杏仁豆腐

杏仁豆腐 (canonical)
shinren dōfu (romanization)

[ɕĩn̺ɾe̞n do̞ːɸɯ̟]

From Mandarin 杏仁 (xìngrén) + Japanese 豆腐 (dōfu).


バウムクーヘン

[ba̠ɯ̟mɯ̟kɯ̟ːhẽ̞ɴ]

Baumkuchen#Baumkuchen in Japan
ja:バウムクーヘン


カスタードプディング

[ka̠sɨ̥ta̠ːdo̞ pɯ̟dʲĩŋɡɯ̟]


ジンジャーブレッド

ja:ジンジャーブレッド


ザッハトルテ

From German Sachertorte, named after Austrian confectioner Franz Sacher (1816–1907) who invented it in 1832.


宇治金時

ja-noun

宇(う)治(じ)金(きん)時(とき) • (uji kintoki) ^(←うぢきんとき (udikintoki)?)

宇治金時 (canonical)
uji kintoki (romanization)
udikintoki (romanization)
うぢきんとき (hiragana historical)

From its two main ingredients, 宇治茶 (Uji-cha, “tea grown in Uji, Kyoto”) + 金時小豆 (Kintoki azuki, “large red azuki bean cultivar”).

blend

shaved ice lightly flavored with matcha green tea and topped with boiled azuki beans


ショートケーキ

ja-noun

ショートケーキ • (shōtokēki)


オリーボーレン

オリーボーレン • (orībōren)


オーリボル

オリーボーレン オリーボーレン#Japanese

Alternative form of オリーボーレン (orībōren, “oliebol”)


オリーボル

オリーボーレン オリーボーレン#Japanese


オリボール

オリーボーレン オリーボーレン#Japanese


オリボーレン

オリーボーレン オリーボーレン#Japanese


オリボルン

オリーボーレン オリーボーレン#Japanese


クーヘン

クーヘン • (kūhen)

Borrowed from German Kuchen. Doublet of キッシュ (kisshu).


ガトー

ガトー • (gatō)


ダックワーズ

[da̠k̚kɯ̟β̞a̠ːzɨ]


ロールケーキ

ロールケーキ • (rōrukēki)


グラブジャムン

From Hindi गुलाब जामुन (gulāb jāmun), from गुलाब (gulāb, “rosewater”), in turn from Classical Persian گلاب (gulāb), from گل (gul, “rose”) + آب (āb, “water”), and जामुन (jāmun, “jambul”).


レープクーヘン

レープクーヘン • (rēpukūhen)


モンブラン

[mo̞m bɯ̟ɾã̠ɴ]


ストロープワッフル

[sɨto̞ɾo̞ːpɯ̟β̞a̠ɸːɯ̟ɾɯ̟]


クレームブリュレ

[kɯ̟ɾe̞ːmɯ̟bɯ̟ɾʲɨɾe̞]


ボーロ

ボーロ • (bōro)

2020 August 23, “Wagashi: Sasanishiki komeiko de chiki okoshi [Wagashi: regional revitalization via Sasanishiki rice flour]”, in Mainichi Shimbun, page 18:

Another confection that has become a regular offering since its debut is “Mameichi bolo”. It is said to be wheat-free and can be eaten by people with wheat flour allergies.

もう一つは定番商品にすべく売り出し始めた「まめいちボーロ」。小麦を使用せず小麦粉アレルギーの人でも食べられるという。

Mō hitotsu wa teiban shōhin ni subeku uri dashi hajimeta “Mameichi bōro”. Komugi o shiyō sezu komugiko arerugī no hito de mo taberareru to iu.

a type of small cake made from flour, sugar, and eggs


チョコパイ

From English choco + pie. The marshmallow-filled confection is from Korean 초코파이 (chokopai), which is from the same English elements.

2023 November 20, “Lotte ‘Chokopai’, kyū-bai saizu o gentei hatsubai [Lotte nine-fold ‘Choco-pie’ limited release]”, in Oricon News, archived from the original on 2023-12-28:

The chocolate pie is about nine times as large (by weight) as a regular “Choco-pie”, and features a creamy whipped cream-style filling sandwiched between cake layers and covered with a chocolate coating.

通常の「チョコパイ」の約9倍（重量比較）のチョコパイで、くちどけのよいホイップクリームをサンドしチョコレートでコーティングしたケーキとなっている。

Tsūjō no “Chokopai” no yakukubai (jūryō hikaku) no chokopai de, kuchidoke no yoi hoippu kurīmu o sando shi chokorēto de kōtingu shita kēki to natteiru.

a confection consisting of marshmallow or cream between two biscuits, covered with chocolate


デコレーションケーキ

Wasei eigo (和製英語; pseudo-anglicism), derived from decoration + cake.

pseudo-loan

A sponge cake decorated with various ingredients such as whipped cream, chocolate and assorted fruits.


ラスグッラ

Borrowed from Hindi रसगुल्ला (rasgullā).