Sweets with 30-35% moisture content such as monaka (a wafer cake filled with bean jam), suhama, ishigoromo (wafer cake) are differentiated and categorized as `hannama gashi' (soft, sami-baked Japanese sweets).
最中や州浜、石衣などは水分30～35パーセントであり「半生菓子」として区別する。