higashi

1. governmentThe (more prestigious) right-hand side of the banzuke.
2. governmentA rikishi listed on the right side of the banzuke.
3. governmentThe eastern side of the ring.

1. A type of wagashi that contains very little moisture and thus keeps relatively longer than other kinds.

   kigata. Wooden forms used for making higashi

   [1963], “List of Illustrations: Wood”, in Katachi: Japanese Pattern and Design in Wood, Paper, and Clay, New York, N.Y.: Harry N. Abrams, Inc., →LCCN, →OCLC, page xviii, column 1

   2 more examples

   There are hundreds of distinct variations within the main types of wagashi: namagashi, monaka, yokan, manju, and higashi. […] higashi are dried sweets made from rice flour, sugar, and starch pressed into molds that give them a textured and decorative surface.

   2007 winter, Elisa Herr, “A Sweet Tradition”, in Japan Info, volume 9, New York, N.Y.: Japan Information Center, Consolate General of Japan, →OCLC, page 8, columns 1–2

   Most of the Japanese sweets that we had regularly eaten back on Earth, like dango and manju, were classified as namagashi. Rakugan and senbei rice crackers were classified as higashi, but I’d hardly ever had opportunities to eat rakugan, and senbei were kind of different from what I had in mind when I thought of namagashi.

   2024 September 9, Itsuki Mizuho, translated by Yen-Po Tseng, “Garden Paradise?”, in To Another World… with Land Mines!, volume 9, [San Antonio, Tex.]: J-Novel Club, →ISBN

plural Higashis

1. A surname from Japanese.