Yaki Manju

Yaki Manju introduction

Yaki Manju (焼きまんじゅう, Yaki Manju) is a beloved traditional sweet from Gunma Prefecture. Made from simple fermented and steamed wheat flour buns, this treat is skewered on sticks, coated with a sweet-savory miso glaze, and grilled over charcoal to achieve a beautifully smoky aroma. Its history dates back to the late Edo period, around 1857 (Ansei 4), when it was first crafted by Ruizo Harashima, the founder of Harashimaya Main Store in Maebashi City. In the Joshu region, Yaki Manju has become deeply intertwined with local festivals, including the Hatsuichi Festival and summer fairs, making it an iconic part of regional celebrations. Originally, Yaki Manju was simply seasoned with miso, earning the name "Miso-tsuki Manju." Over time, the addition of brown sugar and syrup to the glaze introduced the unique balance of sweetness and saltiness we enjoy today. Typically, plain buns without filling, called "Sumanju," are used for Yaki Manju, but some versions include a sweet azuki bean paste filling. When freshly grilled, the outside is crispy and fragrant, while the inside remains soft and fluffy. Since it hardens as it cools, it’s best enjoyed warm. Locals often pair it with green tea, a classic combination that enhances its flavor. In Gunma, numerous specialty shops continue to serve Yaki Manju, making it a nostalgic taste for residents and a memorable experience for visitors. Be sure to savor the freshly grilled aroma and flavor on your next visit to Gunma!

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Other information

• NameYaki Manju
• Area Gunma
• Kind of food Local cuisine

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