Kuzu manju

Kuzumanju, a summer tradition
Fukui

Kuzu manju introduction

Kuzumanju is a simple manju that has been made since long ago in Obama, and is a simple Japanese confectionary made with koshian wrapped in kneaded kudzu. The taste of early summer. Waste has long been regarded as a Chinese medicine that works for the stomach and intestines, and it is the best food for a weakened body in the summer. Kuzu manju made from kudzu, a specialty of Wakasa, which is rich in nutrients, floats in cold water that springs hot. Iseya, which was founded in the first year of Tenpo, still preserves and conveys this old-fashioned landscape today. Iseya does not add sugar to kudzu, and the only sweetness is koshi bean paste. Therefore, it's not too sweet, and you can enjoy a smooth aftertaste.

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