Kuri Manju: Japanese Pastry Wagashi Chestnut Bun
Transmitted from China about 700 years ago,
Manju (饅頭) now has become a representative type of Wagashi or traditional Japanese confection by using a sweet bean paste filling instead of meat.
Manju often refers to a Japanese steamed cake filled with sweet Azuki red bean paste called Anko (餡子).
But other than the regular one, various variations are available in Japan, and what I bought today, Kuri Manju (栗饅頭), is among the popular varieties.
Kuri Manju (栗饅頭)
Kuri Manju is a bun or pastry associated with chestnut, as Kuri (栗) means chestnut in its name.
The top surface is brushed with egg yolk and baked to bring out a chestnut-like brown color.
The main ingredient of the Anko filling is usually white beans, such as white kidney beans or white adzuki, often mixed with chestnut paste.
The wheat flour dough of Kuri Manju is not that sweet. It has some moisture and is easy to melt.
Meanwhile, the chestnut-white Anko filling has a delicious sweetness spreading in the mouth.
The combination is perfect, making the overall snack an absolute delight, which is why Kuri Manju has been a favorite in Japan for a long time.
Lastly, here are the specific ingredients and nutrition facts of the Kuri Manju from Mitsubishi Foods.
Wheat flour, Shiro-An (white bean paste), Sugar, Hen’s egg, Starch syrup, Sweetened simmered chestnut, Vegetable oil/fat, Sweetened egg yolk, Soybean milk, Soybean protein, Dextrose, Agar, Sorbitol, Leavening agent, Flavoring, Gardenia pigment, (Partially including wheat, egg, and soybean)
(Reference Page: Wikipedia 栗饅頭 )