Wagashi: What is the confection “Ankiri”?
Like the squid cracker that I introduced the other day called Ika Mirin Age, there are several good old Japanese snacks whose origin most people don’t know.
In addition to Ika Mirin Age, the representative example includes what I talk about today “Ankiri (あんきり), a variant of Manju cake.
As with Ika Mirin Age, a number of Japanese confectionery companies are producing and selling this classic wagashi confection, but I have never heard who first made it.
Ankiri is a kind of Manju shaped like “Kamado (竃)” or Japanese old-fashioned wood-burning stoves.
While the Anko in typical Manju buns is entirely covered in their fluffy wheat flour dough, the sweet red bean paste of Ankiri is partly laid bare.
The dough of Manju is typically made from wheat flour, brown sugar, and baking soda or powder. But the exterior of the Ankiri mainly consists of wheat flour, hen’s egg, shortening, and leavening agent.
Because of the difference in ingredients, the outer covering of this Ankiri is more of bread than Manju and isn’t fluffy at all.
Where to Buy
Ankiri is an inexpensive casual wagashi available in supermarkets around the county.