Higashi, dry confectionery, is a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi. This word can be said as the antonym of namagashi, and the definition can include rakugan, konpeito, senbei, arare, and so on
Narrower definition of higashi is ones made generally with one or more kinds of sugar, particular sorts of flour, and some other additives, while there are some made solely of sugars.
The flour used in higashi is usually made of rice, which has many different varieties of its own. Flours made of other ingredients, like azuki, soybean or green pea and starches are often used too.