EnglishShinko manju
Foods that make you feel spring with a chewy texture and scent of rice
Shinko manju introduction
Shinkomanju are made to serve as offerings to the Hatsuuma Festival held in February of the lunar calendar at Ippeizuka Inari Shrine in Tanuma-cho, Sano City.
“Shinko” not only means a new flour of non-glutinous rice, but also means “worship in Inari Shrine.”
The red, green, and yellow marks that represent flowers are gorgeous in appearance, and some shops distinguish between tsubuan and koshian due to differences in color.
It is finished by kneading polished non-glutinous rice flour and azuki beans with delicious water with time and effort, and the balance between chewy skin and sweet bean paste is exquisite.
“Shinko” not only means a new flour of non-glutinous rice, but also means “worship in Inari Shrine.”
The red, green, and yellow marks that represent flowers are gorgeous in appearance, and some shops distinguish between tsubuan and koshian due to differences in color.
It is finished by kneading polished non-glutinous rice flour and azuki beans with delicious water with time and effort, and the balance between chewy skin and sweet bean paste is exquisite.
