Right now it is only a very simple google translation!
There are some very specific tools for the production of Wagashi, unfortunately most of them are not available in Germany or Europe, in Japan tey are often very expensive. But there are some alternatives that can be used instead of the traditional tools.
A nagashikan is a flat-bottom container with removable bottom. It is used for many wagashi prepared with kanten(agar-agar) like youkan or steamed sweets like ukishima. Nagashikan is also used for savory dishes like stamed tamago-tofu, it is also very handy for delicate foods like goma-tofu or almond jelly, these can be easily removed from the mold without falling apart.
Nagashikan come in many shapes and sizes, some with a "divider" to prepare small kanten pieces with various fruits(pic right). For steamed wagashi like ukishima small nagashikan with high walls are more suitable , for desserts or sesame tofu, more flat/wide kinds (pic left).
This are special molds for Youkan or Kingyoku-Kan, long and small, some have the shape of gutter on roof. These forms are available in different shapes, some are shaped like a chestnut, wagashi made with toigata look like this: Kuri Yokan.
Yokan "boat" to make larger amounts, this is more a professional tool. The bottom is often ribbed / marked with patterns to give the sweet an attractive finish.
Small forms for Wagashi made with Kanten or Yokan, these are provided with traditional Japanese motifs. On the picture is a gold fish shape, the prepared Wagashi is here. Such molds are usually used for Nishiki-kan,a special kind of Yokan.