Kuzu Manju: Kudzu Jelly with Sweet Red Bean Paste

Wagashi is the name for traditional Japanese confections, and Manju (饅頭) is one of its representatives with several hundred years of history.

Although Manju is originally a wheat-based steamed cake filled with Anko (餡子) or sweet red bean paste, the treat comes in various varieties today, which include Kuzu Manju (葛饅頭/くずまんじゅう).

Kuzu Manju (葛饅頭)

Kuzu Manju is a kind of Kuzumochi with Anko in the center, whose dough consists of kudzu arrowroot starch, sugar, and water.

Kuzu Manju

The Japanese jelly dessert is fresh with a translucent milky-white appearance and is perfect for summer.

Kuzu Manju with Anko

While the outer jelly part is refreshing and sweetish with a jiggly and chewy texture, the Anko filling inside is smooth and pretty sweet, being a good accent.

Ingredients/Nutrition Facts

Kuzu Manju Ingredients Nutrition Facts Label

Lastly, let’s see the ingredients and nutrition facts of this Kuzu Manju.

Reduced starch syrup, Sugar, Azuki red bean, Powdered oblate, Corn starch, Agar, Konjac powder, Kudzu flour, Salt, Sorbitol, Gelling agents (Modified starch, Polysaccharide thickener)

Nutritional Values

Nutritional Values per Piece
Calories 122 kcal
Protein 0.5 g
Fat 0 g
Carbohydrates 29.9 g
Sodium 6 mg

(Reference Page: Wikipedia 葛餅, Kotobank 葛饅頭 )


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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