Ankiri: Kamado-Stove-Like Shaped Classic Wagashi Cake
Like the squid cracker I introduced the other day called Ika Mirin Age, there are some good and old Japanese snack foods whose origin about which most people don’t know.
In addition to Ika Mirin Age, the typical example includes what I talk about today “Ankiri (あんきり), a variant of Manju cake.
As with Ika Mirin Age, there are a number of Japanese confectionery companies producing and selling this classic wagashi confection, but I don’t know who first made it.
Ankiri is a kind of Manju cake shaped like “Kamado (竃)” or Japanese-style old-fashioned wood burning stoves.
Although the Anko paste in typical Manju cakes is entirely covered in the fluffy wheat flour dough, the sweet red bean paste of Ankiri is partly laid bare.
While the dough of typical Manju cakes is made from wheat flour, brown sugar and baking soda, the exterior of the Ankiri I have now mainly consists of wheat flour, hen’s egg, shortening and leavening agent.
Because of the difference in the ingredients, the outer covering of this Ankiri is more of a small piece of bread than a Manju bun and isn’t fluffy at all.
Where to Buy
Ankiri is an inexpensive casual wagashi available in supermarkets around the county.