Interesting about the sweetness calibration. I find Japanese wagashi (the ones I've tried, which range from third-generation Sacramento convenience store to L.A. Little Tokyo + fusion to all-import Minamoto Kitchoan, though not actually in Japan yet, which I hope to rectify someday) almost overwhelmingly sweet, especially when one compares a Japanese treat and its Korean counterpart. IOW to me both Japanese sweets and mainstream US ones are too sweet, but I couldn't differentiate and thus it is useful to have them ranked in general terms in your post.... /wordy