Kuzumanju
A summertime delicacy: Kuzumanju

About Kuzumanju

Kuzumanju (葛まんじゅう, Kuzumanju) is a traditional Japanese sweet that has been made in Obama for generations. It is a simple treat made by wrapping smooth sweet red bean paste in a delicate dough of carefully kneaded kuzuko (kudzu starch).

Considered a seasonal delight of early summer, kuzuko, traditionally used in herbal medicine for aiding digestion, is known for its restorative benefits, making it an ideal food for replenishing energy during the hot months.

These kuzumanju are made with nutritious kudzu harvested locally in Wakasa, and they are often cooled in crystal-clear spring water—a nostalgic scene from the past lovingly preserved by Iseya, a confectioner established in the first year of the Tenpo era (1830).

At Iseya, no sugar is added to the kuzuko dough, allowing the natural sweetness of the red bean paste to shine. This creates a light, refreshing taste that is never overly sweet.

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