EnglishWater manju
A summer tradition where you can feel the “coolness” and “fun” of eating chilled with abundant groundwater
Water manju introduction
Since ancient times, Ogaki has been blessed with rich groundwater and is known as the “City of Water.” “Water manju” was created in the latter half of the Meiji period due to this famous water.
The bean paste is wrapped in a dough mixed with kudzu and warabi flour, and it is a fresh confectionary that has been cooled with water, and has a unique smooth texture. The cool appearance of being arranged in the water has become a summer tradition in Ogaki.
Not only are water manju transparent and cool, but the main ingredient, kudzu powder, takes away body heat when summer is hot. Adzuki beans are rich in dietary fiber. Let's get through the summer by eating mizumanju!
The bean paste is wrapped in a dough mixed with kudzu and warabi flour, and it is a fresh confectionary that has been cooled with water, and has a unique smooth texture. The cool appearance of being arranged in the water has become a summer tradition in Ogaki.
Not only are water manju transparent and cool, but the main ingredient, kudzu powder, takes away body heat when summer is hot. Adzuki beans are rich in dietary fiber. Let's get through the summer by eating mizumanju!
