Kuri Manju: Japanese Wagashi Chestnut Bun (Pastry)
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, but other than the regular Manju, various variations can be seen in Japan, and what I bought today “Kuri Manju (栗饅頭)” is one of the major varieties.
Kuri Manju (栗饅頭)
Kuri Manju is a bun or pastry associated with chestnut, as in its name “Kuri (栗)” means chestnut in Japanese. To bring out a chestnut-like brown color, the top surface is brushed with egg yolk and baked.
The sweet bean paste for the filling of Kuri Manju is usually made from white beans, such as white kidney bean or white adzuki, and often mixed with chestnut paste.
The wheat flour dough of Kuri Manju is not that sweet but has some moisture and is easy to melt, while the chestnut-white bean paste filling inside has a delicious sweetness, which spreads in the mouth, making the overall snack an absolute delight.
The combination of the exterior and the interior is perfect, which is why Kuri Manju has long been loved in Japan.
Ingredients and Nutrition Facts
Lastly, for people who want to know the specific ingredients and nutrition facts of Kuri Manju, here are the labels.
Based on that, with 51.5 kcal per piece, the Kuri Manju from Mitsubishi Foods is made mainly with wheat flour, Shiro-An (white bean paste), sugar, hen’s egg, starch syrup, sweet simmered chestnut, vegetable oil, sweetened egg yolk, soybean milk, soybean protein, dextrose, and agar.
(Reference Page: Wikipedia 栗饅頭 )