Types of Manju: Traditional Japanese Bean Paste Filled Buns

Do you like Japanese sweets? If your answer is yes, there is a traditional Japanese confection you should know. What I want you to know here is about the Japanese confection called “Manju (饅頭)”.

Manju (饅頭)

Kokuto Manju or Cha Manju

Manju usually refers to Japanese steamed buns typically filled with a sweet bean paste. The most common filling for Manju buns is sweetened Azuki red bean paste called “Anko (餡子)“, but besides this, various fillings, such as custard cream or cheese cream, are used in Manju.

History

The origin of Manju dates back to at least the middle of the 14th century, when the original Manju bun was introduced from China and is said to have been served at the tea ceremony of Zen Buddhism.

Although the original Chinese-style steamed bun was stuffed with meat, Japanese people in those days came to make their own steamed buns using sweet red bean paste, instead of meat, because Japanese Zen priests couldn’t eat meat. That ancient steamed bun is the original form of the present Manju.

Types

Momiji Manju

In modern times, there are many variations of Manju buns available in Japan, which are classified into several types based on the variety of dough, including the following 7 major types.

Types of Buns Main Ingredients Representative Manju
Cha-Manju (茶饅頭) The dough is made from wheat flour, brown sugar, and baking soda Onsen Manju (温泉饅頭), Kokuto Manju (黒糖饅頭)
Jouyo-Manju (薯蕷饅頭) The dough is made from rice flour using the stickiness of grated yam Kouhaku Manju (紅白饅頭)
Sake-Manju (酒饅頭) The dough is made from wheat flour, fermented with yeast mash
Yaki-Manju (焼饅頭) The dough is a kind of Castella sponge cake. Baked ones

Momiji Manju (もみじ饅頭), Kuri Manju (栗饅頭)

Soda-Manju (ソーダ饅頭) The dough is made from wheat flour, leavened with baking soda

Miso-Manju (味噌饅頭) The dough is made from wheat flour, kneaded with Miso soybean paste, and steamed Minobu Manju (身延饅頭)
Kuzu-Manju (葛饅頭) Jelly-like Manju made from Kudzu arrowroot powder Mizu Manju (水饅頭)

Representative Varieties 

Last, here are 4 representative Manju varieties with which we Japanese are most familiar in our daily lives.

Onsen Manju (温泉饅頭)

Onsen Manju

Generally, Onsen Manju refers to the Cha-Manju buns sold at Japanese hot spring “Onsen (温泉)” resorts. When Japanese go on a hot spring trip, many of us buy Onsen Manju as a souvenir.

Kouhaku Manju (紅白饅頭)

Kouhaku Manju

Kouhaku Manju is the pair of red and white Jouyo-Manju steamed buns. We usually have it during celebration times, because the color combination of red and white, Kouhaku is considered to be a lucky charm in Japan.

Momiji Manju (もみじ饅頭)

Momiji Manju

Momiji Manju is the baked Yaki-Manju cake shaped like a maple leaf as “Momiji (もみじ)” means “Maple” in Japanese.

Kuri Manju (栗饅頭)

Kuri Manju

Kuri Manju is the baked Yaki-Manju cake where egg yolk is brushed on the top surface in order to bring out a chestnut-like color, and its filling often contains chestnuts as “Kuri (栗)” means “Chestnut” in Japanese.


(Reference Page : Wikipedia 饅頭 )

Tomo

Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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