Barappa Manju

Barappa Manju introduction

Barappa Manju is made from ancient times in the Hokuso region of Chiba Prefecture, and is eaten on summer festivals and on the day of Hare. By the end of wheat fall, grind the harvested wheat into flour and use homemade bean paste to make wheat manju. When the manju is steamed, it is called 'barappa manju' because it was laid under the leaves of sartori thorns. Salted young leaves collected in mid-June are used. (It is also possible to freeze the items that are dried in the shade.) Sartri rose, also called sankirai, is a deciduous vine of the lily family. Its name originates from the barbs and beard roots that grow from the leaves that occur on the vine to block and catch the monkey's way. As a characteristic feature of the leaves, they are round and smooth on the surface, which makes them suitable for wrapping manju. Ibara-mochi in Mie Prefecture are used as manju and mochi using sartori ibara. In western Japan, some regions use sarttrirose leaves instead of Kashiwa leaves of Kashiwamochi. When there was a gathering of people, it was made by bringing materials. It is often eaten on summer festivals, festivals, and Hare days.

Other information

• NameBarappa Manju
• Area Chiba
• Kind of food Local cuisine

Chiba Other recommended dishes

Local cuisinerelated dishes