East First Street in Los Angeles draws droves of ramen mavens, and it was while waiting for a coveted booth at Daikokuya, the perpetually crowded ramen joint, that I first wandered into Fugetsu-Do. Just a few doors down, this shop is known for their wagashi, softly doughy mochi with thick, creamy fillings. The Kito family has been making wagashi since the neighborhood's birth in the early 1900s, and today, third generation wagashi maker Brian Kito continues crafting traditional versions (like one stuffed with sweet red bean paste) along with more modern takes, like a peanut butter-filled version. And you don't have to go to L.A. to get it: Fugetsu-Do now sells their wagashi online.