Yaki Manju (Skewered buns with sweet-savory miso glaze)
Toasty, sweet-savory Yaki Manju, a beloved Gunma specialty

About Yaki Manju (Skewered buns with sweet-savory miso glaze)

Yaki Manju is a signature local sweet of Gunma Prefecture. Simple buns made from fermented wheat flour are steamed, skewered, brushed with a sweet-savory miso glaze, and grilled over charcoal until fragrant. Its origins are said to date to the late Edo period; it is said that Ruizō Harashima, the first proprietor of Harashimaya Sōhonten in Maebashi, began making it in 1857. In the Jōshū area in particular, it has long been a familiar fixture at local festivals, including the Hatsuichi festival and summer fairs.

At first, it was sold as miso-tsuki manju, seasoned with miso alone and made without sugar or starch syrup. Later, miso glaze sweetened with brown sugar or starch syrup came into use, giving the dish its characteristic sweet-savory flavor.

Yaki Manju is generally made with plain buns without filling, though some versions contain sweet red bean paste. Fresh off the grill, the outside is toasty and the inside soft and fluffy. The buns become firm as they cool, so they are best enjoyed warm. Locals often pair them with green tea.

Many specialty shops still operate throughout Gunma. For locals, Yaki Manju is a nostalgic favorite; for visitors, it makes a memorable treat. Enjoy its freshly grilled aroma while you’re there.

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