One of the most beautiful Japanese sweets is rakugan. These are often served as part of Japanese tea ceremony and are pressed starches, bean or other types of powders, and sugar. They are extremely dry, too sweet, and also don't taste like much of anything. They are a perfect example of style over substance as they look good, but don't offer much in the texture or flavor department (unless you're a fan of sugar).
I'm sure there are people who love to chow down on desiccated pressed powders and sugar, but I'm not one of them so I won't miss rakugan.
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