Kuzu Manju – Wagashi sweets with cool appearance for summer
As I wrote about Wagashi (和菓子) yesterday, the Japanese word basically refers to the traditional Japanese sweets that include various different types of confections.Among such Japanese confections, Manju (饅頭) is a major type of Wagashi with several hundred years of history.It is a traditional Japanese steamed bun filled with sweet red bean paste.Though there are many variations of Manju, the bun is typically made from wheat flour.However, there exists a jelly-like Manju also known as a “Kuzumochi (葛餅)”.
Kuzu Manju – A Kuzumochi with sweet red bean paste inside
Kuzumochi (葛餅) is a type of Wagashi that is made from Kuzu (arrowroot) starch, sugar, and water.The Japanese confection has a translucent, milky-white color with cool appearance that is perfect for summer.
What I wanted to say, the Kuzumochi whose name includes “Manju” is “Kuzu Manju (葛饅頭, orくずまんじゅう)”.I actually picked up a Kuzu Manju at a supermarket near my house to introduce today.
Kuzu Manju (くずまんじゅう)
Kuzu Manju is a kind of Kuzumochi that has sweet red bean paste “Anko (餡子)” in the center, in other words, the Anko paste is covered in Kuzumochi.Kuzu Manju is also known as Mizu Manju (水饅頭) or Suisen Manju (水仙まんじゅう).
This summer dessert has an unique, jiggly, slightly chewy texture like konjac jelly.The jelly-like milky white part has gentle sweetness, while the inside Anko paste is a little sweeter than the outer part.
The ingredients of Kuzu Manju
Speaking of the ingredient of the Kuzu Manju that I purchased this time, it includes reduced sugar syrup, sugar, Azuki red beans, powdered wafer, corn starch, agar, konjac powder, kuzu starch, and salt.
Kuzu Manju is one of the perfect Japanese sweets for summer
Kuzu Manju, together with Kuzukiri (葛きり), is one of the perfect Wagashi sweets for summer.The Japanese confection is available at many supermarkets in Japan.If you get a chance, let’s give it a try and you will like it.