Grilled manju

About Grilled manju

The local confectionary “yakimanju” representing Gunma prefecture is a simple manju made by fermenting flour and steaming it, sticking it on a skewer, applying a sweet and salty miso sauce, and baking it savory over charcoal. Its origin is said to be the end of the Edo period, and it is said that the first Harashima Ruizo began making it at the Harashimaya Sohonten in Maebashi City in 1857 (Ansei 4). In the Joshu region in particular, it has become an indispensable part of local festivals such as the Hatsuichi Festival and summer fairs.

Initially, it was sold as a “miso tsuki manju,” which did not use sugar or starch syrup and was flavored only with miso. After that, miso sauce with brown sugar or starch syrup added sweetness began to be used, and the current sweet and salty flavor became characteristic.

As for grilled manju, it is common to use “plain manju,” which does not contain red bean paste, but in some cases, those with red bean paste can also be seen. Freshly baked goods are fragrant on the outside, and you can enjoy the fluffy texture on the inside, but they become hard when cooled, so it is recommended to eat them while warm. Locally, it is often enjoyed with green tea, and the combination is popular.

Many specialty stores are still operating in Gunma prefecture, and the taste is nostalgic for locals, and it is a dish that makes a memorable trip for tourists. By all means, please experience the scent of freshly baked goods locally.

Related videos

Reviews