Barappa Manju
A festive treat enjoyed during summer festivals and Obon

About Barappa Manju

Barappa Manju (ばらっぱまんじゅう, Barappa Manju) is a traditional delicacy from the Hokuso region of Chiba Prefecture. It has long been enjoyed during special occasions like summer festivals and Obon festivities.

Traditionally made after the wheat harvest in early summer, the process involves grinding freshly harvested wheat into flour and wrapping homemade sweet red bean paste in a wheat-based dough. The treat gets its name from the practice of steaming the manju over leaves of “barappa” (sarsaparilla leaves). The young leaves, harvested in mid-June, are salted or sometimes dried and frozen for preservation.

Barappa, also known as "sankirai," is a deciduous climbing plant of the lily family. Its name originates from its thorns and tendrils, which are said to snag and block paths, even stopping monkeys. The plant's round, smooth leaves are perfect for wrapping foods. Other regions also use barappa leaves, such as for Ibara Mochi in Mie Prefecture or as a substitute for oak leaves in Kashiwa Mochi in parts of western Japan.

Barappa Manju has a communal tradition, often made by families and neighbors gathering to contribute ingredients. This special treat remains a popular feature of gatherings and celebrations, bringing people together during festive times like summer festivals and Obon.

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